Hey there! So, you know how sometimes you just crave something warm and comforting that doesn’t involve a million steps or ingredients you’ve never heard of? That’s when I whip up my version of Panera’s Broccoli Cheese Soup. I remember the first time I tried it at Panera, I was cold, hungry, and frankly, not expecting much from a soup. But boy, was I wrong! It was love at first spoonful. I’ve been trying to get that same cozy feeling at home ever since. And now, I’m sharing my take on it with you.
Why You’ll Love This
I make this when the weather turns chilly, or when I just need a hug in a bowl. My family goes crazy for it (especially when I serve it in bread bowls). It’s also my go-to when I need to whip up something quick yet satisfying. But beware, it’s so good that you’ll probably finish it all in one sitting—at least, that’s what happens in my house! Also, trying to get the perfect consistency was once my nemesis, but I’ve cracked it now (mostly).
Ingredients
- 1 tablespoon butter (or olive oil if you’re feeling healthy-ish)
- 1/2 onion, chopped (red onions work too if that’s what you’ve got)
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth (store-bought is fine)
- 2 cups half-and-half (or milk, when I run out)
- 2 cups broccoli florets, chopped
- 1 cup carrot, julienned (or as close as you can get—grated works too!)
- 2 cups sharp cheddar cheese, grated (my grandma swears by Brand X, but any sharp cheddar is okay)
- Salt and pepper to taste
Directions
- Melt the butter in a large pot over medium heat. Add the onions and cook until they’re soft and translucent. This is where I usually sneak a taste to check the onions—just me?
- Sprinkle in the flour and stir until it forms a paste with the butter and onions. Don’t worry if it looks a bit weird at this stage; it always does!
- Pour in the broth slowly, stirring constantly. Then add the half-and-half. Let it simmer for about 10 minutes. (But on second thought, keep an eye on it so it doesn’t boil over—made that mistake once!)
- Add the broccoli and carrots and cook until they’re tender, probably another 10-15 minutes. Taste test moment!
- Stir in the cheese until it’s all melted and the soup is smooth. Season with salt and pepper to your liking.
Notes
Through trial and error, I’ve learned that using fresh broccoli gives the best flavor, but frozen works in a pinch. Also, if you overdo the cheese, it’ll get a bit gloopy—learned that the hard way!
Variations
I’ve tried adding crispy bacon bits, and while it’s delightful, it kind of overshadows the cheese (personal opinion). Once, I experimented with adding cauliflower, but let’s just say… it wasn’t a hit.
Equipment
A good pot is essential, but if you don’t have a whisk, a fork does the trick for mixing the paste—just needs a bit more elbow grease!
Storage Information
This soup keeps nicely in the fridge for a couple of days, though honestly, it never lasts more than a day in my house!
Serving Suggestions
We love serving this in bread bowls, just like Panera does. Sometimes I pair it with a simple salad for a balanced meal (ha, who am I kidding!).
Pro Tips
I once tried rushing the roux step and regretted it because the soup turned out runny. So, patience is key there!
FAQ
Q: Can I make this soup vegetarian?
A: Absolutely! Just use vegetable broth instead of chicken broth—easy peasy.
Q: What’s the best cheese for this recipe?
A: I prefer sharp cheddar for its punchy flavor, but you could experiment with a mix of cheeses. (Just don’t tell my grandma!)
Q: Can I freeze this soup?
A: You can, but the texture might change a bit when reheating. I tend to think it’s better fresh.
