I remember the first time I tried this soup at Panera Bread. It was a crisp autumn afternoon, and the warmth of the restaurant was a welcome respite from the chilly air outside. As I took my first spoonful, the creamy texture and cheesy flavor were instantly comforting, bringing a smile to my face. Recreating this soup at home has become a cherished tradition in my kitchen, especially during the colder months when a hearty meal feels like a warm hug.
Today, I’ll guide you through making this delightful soup from scratch, capturing all the rich flavors and creamy goodness of the original. The beauty of this recipe lies in its simplicity and the ability to make it your own with a few thoughtful tweaks.
Ingredients
1 tablespoon melted butter
½ medium onion, chopped
¼ cup melted butter (for the roux)
¼ cup flour
2 cups half-and-half cream
2 cups chicken stock
½ pound fresh broccoli
1 cup carrot, julienned
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
Salt and pepper to taste
Instructions
1. Prepare the Ingredients
Chop the Onion: Begin by finely chopping half a medium onion. This will be sautéed to create a flavorful base for the soup.
Julienne the Carrots: Cut the carrots into thin, matchstick-sized pieces. This allows them to cook evenly and blend well with the other ingredients.
Cut the Broccoli: Wash and cut the broccoli into small, bite-sized florets. This ensures they cook quickly and evenly, becoming tender but not mushy.
2. Sauté the Onion
Melt the Butter: In a medium skillet, melt 1 tablespoon of butter over medium heat.
Sauté the Onion: Add the chopped onion to the skillet. Sauté until the onion becomes translucent and soft, about 5 minutes. This step builds a foundational flavor for the soup.
Set Aside: Once the onion is sautéed, transfer it to a bowl and set it aside. It will be added back to the soup later.
3. Make the Roux
Melt Additional Butter: In a large saucepan, melt ¼ cup of butter over medium heat.
Add Flour: Once the butter is melted, whisk in ¼ cup of flour. Continue to cook, whisking constantly, for 3-5 minutes. This mixture, known as a roux, will help thicken the soup.
Add Half-and-Half: Gradually whisk in 2 cups of half-and-half cream. Continue to whisk to ensure there are no lumps and the mixture is smooth.
Add Chicken Stock: Slowly pour in 2 cups of chicken stock, whisking continuously. This will form the base of the soup, adding depth and richness.
Simmer: Allow the mixture to simmer for 20 minutes. This will help the flavors meld together and thicken the soup slightly.
4. Add Vegetables and Seasonings
Add Broccoli and Carrots: Stir in the chopped broccoli florets, julienned carrots, and the sautéed onions. Cook over low heat for 20-25 minutes. The vegetables should become tender but still retain some texture.
Season: Add salt and pepper to taste. This is where you adjust the seasoning to suit your personal preference.
5. Finish the Soup
Add Cheese: Gradually stir in 8 ounces of grated sharp cheddar cheese. Allow the cheese to melt completely into the soup, stirring frequently.
Stir in Nutmeg: Add ¼ teaspoon of nutmeg. This adds a subtle warmth and complexity to the flavor.
Optional Purée: If you prefer a smoother texture, you can purée the soup using an immersion blender or in batches with a regular blender. However, for a more rustic texture with visible pieces of vegetables, you can skip this step.
Return to Heat: If you have puréed the soup, return it to the heat to ensure it’s warmed through before serving.
Variations and Substitutions
Vegetarian Option: Substitute the chicken stock with vegetable broth to make the soup vegetarian.
Cheese Choices: While sharp cheddar is traditional, you can experiment with other cheeses like Gruyère or a blend of cheeses for a different flavor profile.
Low-Fat Option: For a lighter version, use 1 cup of half-and-half and 1 cup of skim milk. You can also use reduced-fat cheese.
Extra Flavor: Add a pinch of cayenne pepper or a dash of hot sauce for a bit of heat. Alternatively, a squeeze of lemon juice can add a nice, fresh contrast to the richness.
Add-ins: For extra texture, consider adding croutons, bacon bits, or a sprinkle of extra cheese on top when serving.
Summary
This Panera Broccoli Cheese Soup recipe brings the warmth and comfort of a classic favorite right to your kitchen. The combination of creamy cheese, tender broccoli, and sweet carrots creates a satisfying and heartwarming dish that’s perfect for chilly days. With a few simple steps and common ingredients, you can achieve the same delicious flavors found at the restaurant.
Whether you’re cooking for a cozy family dinner or serving guests, this soup is sure to please. Its rich, creamy texture and savory flavor make it a standout dish that’s both comforting and delicious. The flexibility of the recipe allows you to customize it to suit your taste and dietary needs, ensuring that it’s always a hit. Enjoy the process of making this beloved soup and savor each spoonful of its comforting goodness.
