Description
Enjoy a quick and creamy copycat Panera Broccoli Cheddar Soup. This recipe delivers rich, cheesy flavor in just 20 minutes, perfect for a fast comfort meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion (about 1 small onion)
- 2 cloves garlic, minced
- 4 cups broccoli florets (from about 1 lb broccoli)
- 3 cups chicken broth
- 1 cup milk (2% or whole)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in broccoli florets and chicken broth. Bring to a simmer, then cover and cook until broccoli is tender, about 8-10 minutes.
- Carefully transfer about half of the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until smooth.
- Return the blended soup to the pot (if using a blender). Stir in milk, salt, pepper, and nutmeg.
- Reduce heat to low. Gradually stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. Do not boil.
- Stir in the heavy cream. Heat gently for a few minutes until warmed through.
- Serve immediately.
Notes
- For a thicker soup, use less broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) before adding the cream.
- You can substitute vegetable broth for chicken broth if preferred.
- Freshly shredded cheese melts best and avoids anti-caking agents.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: approx. 350
- Sugar: approx. 5g
- Sodium: approx. 800mg
- Fat: approx. 25g
- Saturated Fat: approx. 15g
- Unsaturated Fat: approx. 10g
- Trans Fat: 0g
- Carbohydrates: approx. 10g
- Fiber: approx. 2g
- Protein: approx. 15g
- Cholesterol: approx. 75mg