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Broccoli Cheddar Soup

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A comforting, creamy broccoli cheddar soup inspired by Panera Bread, perfect for chilly autumn evenings.

Ingredients

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  • 1 tbsp butter
  • 1 small yellow onion, peeled & diced
  • 1 large carrot, peeled & diced
  • 1 stalk celery, diced
  • 4 tsp garlic paste
  • 4 cups fresh broccoli, chopped into small florets
  • 6 1/2 cups chicken broth
  • Pinch ground nutmeg
  • 3 1/2 cups shredded cheddar cheese
  • 2 tbsp flour
  • 2 tsp cornstarch
  • 1 cup heavy whipping cream
  • Salt & pepper to taste

Instructions

  1. Melt the butter in a Dutch oven or a heavy-bottomed soup pot over medium-low heat.
  2. Add the onion, carrot, and celery, stirring until well mixed and slightly softened.
  3. Stir in the garlic and cook for an additional 30 seconds until fragrant.
  4. Mix in the broccoli and chicken broth, stirring until fully combined.
  5. Bring the mixture to a boil, then lower the heat and let it simmer for 15 to 20 minutes.
  6. Incorporate the nutmeg and cheddar cheese, stirring until melted and smooth.
  7. Whisk together the flour, cornstarch, and cream until well combined, then mix into the soup. Let it simmer on low until slightly thickened.
  8. Season with salt and pepper to your liking.
  9. Serve warm in bowls and enjoy!

Notes

Pairs well with sourdough bread or a fresh garden salad. Store leftovers in airtight containers for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://www.nailzspa.com/broccoli-cheddar-soup-recipe-panera-bread-copycat/

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