Description
Rich, creamy, and packed with cheesy goodness, this homemade version of Panera’s Broccoli Cheddar Soup is perfect for cozy days. Serve it in a bread bowl or with crunchy croutons for a comforting treat.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 cups broccoli florets
- 1 carrot, shredded or finely diced
- 4 cups chicken or vegetable stock
- 2 cups half-and-half (or milk for a lighter version)
- 1 bay leaf
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp cornstarch (mixed with 2 tbsp water for thickening)
- 2 cups sharp cheddar cheese, shredded
- Optional: Bread bowls for serving
Instructions
- In a large pot, melt butter over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
- Stir in broccoli, carrot, chicken stock, and bay leaf. Bring to a boil, then lower heat and simmer for 15 minutes, or until vegetables are tender.
- Mix cornstarch with water to form a slurry. Stir into the soup to thicken, and simmer for another 2-3 minutes.
- Add half-and-half, nutmeg, salt, and pepper. Stir well and let the soup simmer gently for 5 minutes.
- Remove from heat. Stir in shredded cheddar cheese until fully melted and the soup is smooth.
- For bread bowl lovers, hollow out a small round loaf of bread, pour the soup inside, and serve immediately.
Notes
- Thickening the Soup: If the soup seems too thin after adding the cornstarch slurry, let it simmer for a few extra minutes, stirring occasionally. Alternatively, you can blend a portion of the soup with an immersion blender to naturally thicken it.
- Cheese Melting Tip: For a silky texture, ensure the cheese is freshly shredded from a block. Pre-shredded cheese may contain anti-caking agents that can make the soup grainy.
- Customizing for Dietary Needs: For a lighter version, swap half-and-half for low-fat milk and reduce the cheese. To make it vegetarian, use vegetable stock instead of chicken stock.
- Prep Time: 10 min
- Cook Time: 25 min