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Panera-Style Broccoli Cheddar Soup
Rachel Kim

Panera-Style Broccoli Cheddar Soup

A smooth cheese soup still needs actual broccoli texture. Sweat the onion and carrot, cook the flour thoroughly and add cheddar off direct heat so it doesn't turn grainy. Freshly shredded cheese matters here; bagged shreds fight the sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

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

Method
 

  1. Melt the butter in a Dutch oven over medium heat and cook the onion and carrot for 6 minutes until soft.
  2. Sprinkle in the flour and stir for 2 minutes until the paste smells lightly nutty.
  3. Whisk in the broth gradually, then add the milk and simmer for 8 minutes until lightly thickened.
  4. Add the broccoli, salt, black pepper and nutmeg and cook for 10 to 12 minutes until the florets are tender but still green.
  5. Remove the pot from direct heat and add the cheddar a handful at a time, stirring until smooth.
  6. Return to low heat only if needed and warm to 165°F without boiling.