Go Back

broccoli cheese soup

If you like Panera's Broccoli Cheese Soup, you have to try this easy copycat recipe you can make at home in under an hour!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 tablespoons butter divided
  • 2 large carrots peeled and grated or sliced extremely thin
  • 1 small yellow onion finely chopped
  • 0.5 teaspoon minced garlic (about 1 clove)
  • 0.25 cup flour
  • 0.75 teaspoon salt
  • 0.75 teaspoon pepper
  • 1 pinch nutmeg
  • 2 cups chicken stock
  • 1.5 cups heavy cream
  • 3 cups fresh broccoli cuts diced into 0.5 inch pieces
  • 2 cups freshly shredded sharp cheddar plus extra for garnish

Method
 

Preparation Steps
  1. In a saucepan, add 1 tablespoon of butter and cook carrots and onion over medium heat until tender and onion is translucent, about 4 minutes.
  2. Add garlic and cook for 30 seconds, stirring to ensure it doesn’t burn. Remove from heat.
  3. In a large Dutch oven, melt remaining 4 tablespoons of butter over medium heat.
  4. Add flour and stir to make a roux. Cook 4 minutes whisking constantly or until it thickens.
  5. Gradually stir in broth and heavy cream, whisking constantly.
  6. Simmer 20 minutes over low heat, stirring occasionally.
  7. Add the broccoli and saucepan carrots, onion, and garlic, along with salt, pepper and nutmeg and stir to mix. Simmer another 20 minutes.
  8. Add cheese and remove from heat.
  9. Stir until cheese is melted.
  10. Garnish with additional cheese if desired and serve immediately.

Notes

This soup is best enjoyed immediately after cooking, though leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Freezing is not recommended as it may negatively affect the cheese and cream texture.