Recipe Details

• Author: deesviral
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Cuisine: American
• Keywords: broccoli cheddar soup, Panera style soup, creamy soup, easy soup recipe

Ingredients

• 4 tablespoons butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups chicken or vegetable broth
• 3 cups fresh broccoli florets, chopped small
• 1 cup shredded carrots
• 2 cups sharp cheddar cheese, shredded
• Salt and black pepper, to taste
• Pinch of ground nutmeg (optional)

Instructions

1. In a large pot, melt butter over medium heat. Add diced onion and cook until soft, about 4 minutes. Stir in garlic and cook for 30 seconds more.
2. Whisk in the flour and cook for 1–2 minutes to form a roux.
3. Slowly pour in the milk and broth, whisking constantly until smooth.
4. Add chopped broccoli and shredded carrots. Simmer uncovered for 15–20 minutes, or until the vegetables are tender.
5. Reduce heat to low. Stir in shredded cheddar until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if using.
6. For a smoother texture, use an immersion blender to partially blend the soup, or leave it chunky for a more rustic version.
7. Serve hot with crusty bread or in a bread bowl for the full café experience!

Tips & Variations

• Make it vegetarian: Use vegetable broth instead of chicken broth.
• For extra creaminess: Add a splash of heavy cream before serving.
• Want it gluten-free? Use gluten-free flour or cornstarch to thicken.
• Cheese matters: Use freshly grated cheddar for the best melt and flavor—pre-shredded can be grainy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often. Freezing is not recommended due to the dairy content, which may separate.