My husband loves Panera broccoli Cheddar soup but it’s so expensive now so we set out to create our perfect version at home. Here is what we came up with. Serve topped with cheese.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
Ingredients
- 1 tablespoon butter
- ½ onion, chopped
- ¼ cup melted butter
- ¼ cup flour
- 2 cups milk
- 2 cups chicken stock
- 1 ½ cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
- 2 ½ cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Directions
- Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Cook until the mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 15 minutes.
- Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.
Tips
There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on!
Nutrition Facts
| calories 304 | |
|---|---|
| total fat 23g | |
| saturated fat 14 g | |
| cholesterol 71 mg | |
| sodium 624mg | |
| total carbohydrate 11 g | |
| dietary fiber 1 g | |
| total sugars 5 g | |
| protein 14 g | |
| vitamin c 18 mg | |
| calcium 403 mg | |
| iron 1mg | |
| potassium 277 mg | |