Description
Craving Panera’s famous Broccoli Cheddar Soup? This homemade copycat version is easy to make, deliciously creamy, and ready in just 30 minutes!
Ingredients
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups broccoli florets, chopped into bite-sized pieces
2 cups shredded cheddar cheese, plus more for garnish
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
Chopped parsley for garnish (optional)
Instructions
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Pour in the broth and add the chopped broccoli florets. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes, until the broccoli is tender.
3. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches.
4. Stir in the shredded cheddar cheese and heavy cream. Season with salt and pepper.
5. Serve the Broccoli Cheddar Soup hot, garnished with additional cheddar cheese and chopped parsley if desired.
Notes
For an extra creamy texture, blend half the broccoli into the soup and leave the other half chunky. You can also adjust the consistency by adding more or less broth. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 15
- Category: Salads & Soups
- Method: Stovetop
- Cuisine: American