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Copycat Panera Broccoli Cheddar Soup

A creamy and comforting broccoli cheddar soup with sharp flavors and a velvety texture, reminiscent of a beloved café classic.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Fresh Produce
  • 2 cups broccoli florets Look for vibrant green florets that aren’t wilted.
  • 1/2 cup chopped onion
Dairy
  • 1/4 cup melted butter
  • 2 cups sharp cheddar cheese, shredded Opt for high-quality aged cheddar for the best flavor.
  • 1 cup heavy cream Can be substituted with cashew cream for a lighter version.
Pantry Staples
  • 1/4 cup all-purpose flour Can be substituted with a gluten-free blend.
  • 4 cups vegetable or chicken broth Use vegetable broth for a vegan option.
  • to taste salt and pepper Adjust to your preference.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method
 

Preparation
  1. Start by melting the butter in a large, heavy-bottomed pot over medium heat.
  2. Add the chopped onion and sauté until they turn translucent and fragrant.
  3. Stir in the flour and cook for 1-2 minutes, ensuring it doesn’t brown.
  4. Gradually whisk in the broth, scrupulously avoiding lumps until well combined.
  5. Incorporate the broccoli florets, garlic powder, and onion powder.
  6. Bring the mixture to a vigorous boil, then lower the heat and simmer until the broccoli is fork-tender.
  7. Pour in the heavy cream and stir through the shredded cheddar cheese, whisking vigorously until melted and smooth.
  8. Season with salt and pepper to taste, adjusting the flavors to your liking.
  9. Serve warm and enjoy immediately!

Notes

For added nutrition, consider incorporating kale or spinach. This soup can be stored in the fridge for 3-4 days. Reheat gently to maintain texture.