Description
A rich, velvety copycat Panera-style broccoli cheddar soup made with fresh seasonal broccoli, a butter-flour roux, and freshly grated sharp cheddar. It balances creamy texture with vibrant vegetable flavor without being heavy or greasy.
Ingredients
- 2 large heads of fresh broccoli (about 2.5 lbs / 1.1 kg), florets cut and stems peeled/diced
- 4 tbsp (57g) unsalted butter
- 3 tbsp (24g) all-purpose flour
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 4 cups (950ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 2 cups (about 8 oz / 225g) freshly grated sharp cheddar cheese
- Salt and black pepper to taste
Instructions
- Prep the broccoli: Wash heads, cut off florets, peel tough outer layer of stalks, and dice the tender core. Set aside 1 cup of florets whole for texture.
- Make the roux: In a large Dutch oven, melt butter over medium heat. Add diced onion and a pinch of salt; cook for 5-6 minutes until soft and translucent. Add garlic and thyme; cook for 1 minute until fragrant. Sprinkle flour over onions and stir constantly for 2 minutes until the mixture smells nutty.
- Deglaze and simmer: Pour in white wine and scrape up browned bits. Simmer for 2 minutes to cook off alcohol. Add chicken broth, broccoli florets, and diced stems. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until broccoli is very tender.
- Blend and puree: Remove pot from heat. Use an immersion blender to puree about half of the soup, leaving the rest chunky for texture.
- Add cheese and cream: Return pot to low heat. Stir in heavy cream. Gradually add grated cheddar cheese, a handful at a time, stirring constantly until melted before adding more. Do not boil after adding cheese. Cook for 2-3 minutes until glossy. Season with salt and black pepper to taste.
- Serve immediately for the best texture, as the soup will thicken as it cools.
Notes
[‘Use fresh broccoli for the best flavor; frozen florets work in a pinch but lack the fresh peppery bite.’, ‘Always grate your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make the soup grainy.’, ‘Do not boil the soup after adding the cheese, or it may separate and become greasy.’, ‘If the soup tastes flat, add a squeeze of lemon juice or a dash of hot sauce for acidity.’, ‘Broccoli stems are edible and sweet; peel the tough outer layer and dice the core to use in the soup.’, ‘For a vegetarian version, substitute chicken broth with vegetable broth.’, ‘For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free flour blend.’]
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3
- Sodium: 650
- Fat: 32
- Saturated Fat: 19
- Carbohydrates: 12
- Fiber: 4
- Protein: 18
Keywords: broccoli cheddar soup, copycat panera soup, creamy broccoli soup, comfort food, winter soup, homemade soup, cheddar cheese soup