Copycat Panera Broccoli Cheese Soup
Now you can make everyone’s favorite broccoli cheese soup right at home – so thick and creamy. It’s unbelievably good!
This is my all-time favorite kind of comfort food.
A cheese soup that you don’t have to feel entirely guilty about – because apparently broccoli and carrots are quite good for you.
And this is just what I needed after my very first live TV segment experience today on KTLA morning news.
I was so nervous, I couldn’t eat any of the appetizers on the table. I know, rookie mistake.
But it’s okay. I made up for it by eating the entire pot of broccoli cheese soup here.
Done.
- ¼ cup unsalted butter, cubed
- 3 cloves garlic, minced
- 1 onion, diced
- 2 stalks celery, diced
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- 2 cups milk
- ½ cup heavy cream
- 16 ounces broccoli florets
- 1 carrot, julienned
- 2 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot.
Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Puree with an immersion blender until desired consistency is reached.
Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
Serve immediately.