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Panera-Style Broccoli Cheddar Soup
Melissa Hart

Panera-Style Broccoli Cheddar Soup

This version keeps a little broccoli texture instead of turning the pot into green paste. Sharp cheddar goes in off the boil. Add it handful by handful. That is the difference between a smooth soup and an oily one. Use block cheese and grate it yourself.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 cup diced yellow onion
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups whole milk
  • 4 cups small broccoli florets
  • 1 cup shredded carrot
  • 8 oz sharp cheddar freshly shredded
  • 1 tsp kosher salt
  • 1/4 tsp ground nutmeg

Method
 

  1. Melt the butter in a heavy pot over medium heat and cook the onion for 5 minutes until soft but not browned.
  2. Stir in the flour and cook for 1 minute until it smells lightly toasted.
  3. Whisk in the broth and milk a little at a time, then simmer for 5 minutes until the base coats the back of a spoon.
  4. Add the broccoli and carrot and cook for 8 to 10 minutes until the broccoli is tender with a little bite.
  5. Take the pot off the heat, stir in the cheddar by handfuls until smooth, then season with the salt and nutmeg.