Broccoli Cheddar Soup
Panera Bread Copycat soup recipe full of broccoli and cheese and cooked to a creamy texture, you can enjoy this soup with pieces of carrots and broccoli or pureed silky smooth.
Servings: 4 servings
Ingredients
- 1/2 cup onion diced
- 2 tablespoon butter
- 2 tablespoons flour
- 3 cups chicken broth or water and chicken bouillon
- 2 carrots grated about 1 cup
- 2 cups broccoli florets about 8 oz
- 1 cup cheddar cheese grated
- 2 cups whole milk
- salt and pepper to taste
Instructions
- In a 4 quart pan saute onion in butter over medium-high heat, then add in flour and stir until combined.
- Slowly add in chicken broth on high heat to combine to a thick sauce.
- Turn the temperature to medium-low heat (do not bring to a rolling boil after milk is added or it will curdle and be grainy, cook the soup slowly over a medium-low temperature, it will ensure a thick, smooth, creamy soup.
- Stir in milk.
- Add in carrots and broccoli.
- Next stir in the cheese.
- Cook until the vegetables are softened. (If you want the soup extra smooth cook the vegetables until they are fairly soft, otherwise, you can keep the vegetables more al dente).
- Add salt and pepper to taste.
Notes
If you want the soup smooth, use an immersion blender to puree it smooth, or place the soup carefully into a blender and blend smooth.
If you want the soup cheesier, add an additional 1/2 cup cheddar cheese.
If you want to make it more of a meal, add in 1-2 cups cooked chicken.
If you want the soup cheesier, add an additional 1/2 cup cheddar cheese.
If you want to make it more of a meal, add in 1-2 cups cooked chicken.