Broccoli Cheddar Soup
Panera’s broccoli cheddar soup is surpassed by this simple, creamy dish. For a quick dinner, try it with frozen or fresh broccoli!
Ingredients For Broccoli Cheddar Soup
• 4 tablespoons unsalted butter
• 2–3 cloves garlic, minced
• 1 medium onion, diced
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ cup all-purpose flour
• Pinch of cayenne pepper
• 2 cups half-and-half
• 2 cups vegetable stock or chicken stock
• 2 medium or 3 small carrots, shredded
• 3 cups broccoli florets and tender stems, chopped into bite sized pieces
• 8 ounces sharp cheddar cheese, shredded
Instructions For Broccoli Cheddar Soup
1. In a large soup pot over medium heat, melt the butter. Sauté the onion for five to seven minutes, or until it becomes soft and transparent. Add the cayenne pepper, garlic powder, smoked paprika, and garlic. Cook for another 30 seconds, or until aromatic.
2. Stirring often, add flour and cook for 1 minute or 2 until gently browned and free of raw floury particles.
3. Add half-and-half and vegetable stock, stir, then raise the heat to medium-high and bring to a gentle boil. Add the carrots and broccoli after lowering the heat to medium-low.
4. Cover partially and boil until broccoli and carrots are soft, stirring periodically, 15 to 20 minutes. Take off the heat and add the cheese shreds one handful at a time. Taste and adjust the seasoning. Serve it with a large crusty bread slice for dipping.
Common questions about this broccoli cheddar soup:
Can I use frozen broccoli?
• Definitely! Both the fresh and frozen broccoli I’ve used to make this soup have turned out well. To make things easier, you can also use pre-shredded carrots in a bag.
Can I make this recipe gluten-free?
• Yes! Just swap out the flour for a 1-to-1 gluten-free all-purpose flour blend.
