Copycat Panera Broccoli Cheddar Soup
So quick to make and full of creamy cheesy goodness. Plus, this Copycat Panera Broccoli Cheddar Soup is so warm and comforting for the whole family, you may be asked to make it over and over again!
Ingredients
- 5 tablespoons unsalted butter (divided)
- 1 small onion, (diced)
- 1 clove garlic (minced)
- 1/4 cup all-purpose flour
- 3 cups broccoli florets (I used fresh broccoli)
- 2 carrots (julienne cut - matchstick size)
- 2 cups low-sodium chicken broth
- 2 cups half-and-half (or 1 cup heavy cream 1 cup milk)
- 1 bay leaf (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric (optional)
- 1/4 teaspoon freshly grated nutmeg
- pinch of cayenne pepper (optional)
- Kosher salt and freshly ground pepper to taste
- 2 1/2 cups yellow cheddar cheese (about 8 ounces) (reserve some garnish)
Instructions
- Melt 1 tablespoon butter in a Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes, adding garlic at the end, so it doesn't burn. Add the remaining 4 tablespoons butter when melted, whisk in the flour and cook continuously stirring until thickened, 3 to 4 minutes.
- Slowly whisk in chicken broth, add broccoli and carrots and let simmer about 20 minutes till tender. Discard the bay leaf. Add half-and-half while stirring when that's warm, add in about 2 cups of cheddar cheese stirring occasionally let simmer a few minutes for cheese to melt. Garnish with reserved cheese.