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Creamy Broccoli Cheddar Soup: 1 Comforting Copycat

Broccoli Cheddar Soup (Panera Copycat)

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Enjoy a creamy, cheesy, and comforting bowl of Broccoli Cheddar Soup, just like Panera’s. This easy-to-make recipe brings a restaurant-quality favorite to your home kitchen, perfect for a cozy meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (from about 1 lb broccoli)
  • 4 cups chicken broth
  • 1.5 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup heavy cream

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until broccoli is tender.
  5. Carefully transfer the soup mixture to a blender or use an immersion blender to blend until smooth. You may need to do this in batches.
  6. Return the pureed soup to the pot. Stir in milk, salt, pepper, nutmeg, and cayenne pepper (if using).
  7. Heat the soup over medium-low heat, stirring, until it is hot but not boiling.
  8. Gradually stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
  9. Stir in the heavy cream.
  10. Serve hot, garnished with extra cheese or croutons if desired.

Notes

  • For a thicker soup, use less milk or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup.
  • If you don’t have chicken broth, vegetable broth can be used for a vegetarian option.
  • Ensure the soup does not boil after adding the cheese to prevent it from separating.

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