Imagine a bowl of comforting, creamy broccoli cheddar soup that warms you from the inside out. This easy-to-make recipe is inspired by the classic Panera Broccoli Cheese Soup but adds a few personal touches to elevate its flavors. Packed with tender broccoli, sweet carrots, and rich cheddar, all served in a delightful bread bowl, this soup is perfect for cozy nights or a delicious lunch. You’ll be surprised at how simple it is to bring this restaurant favorite to your own kitchen. Let’s dive into the recipe for a velvety, cheesy soup that will impress your family and friends.
Ingredients:
- ¼ cup butter
- ½ medium onion, chopped
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups half-and-half cream
- 3 cups fresh broccoli florets (about ½ lb)
- 1 cup carrot, grated
- A pinch of nutmeg
- 8 oz sharp cheddar cheese, grated (about 2 cups)
- Salt and pepper, to taste
- Bread bowls (optional)
Instructions:
- Sauté the onions: In a spacious saucepan, heat the butter on medium heat until it melts. Introduce the diced onion and cook, stirring occasionally, until it becomes tender and translucent, which should take around 3 to 4 minutes.
- Make the roux: Stir in the flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned and forms a paste. This will help thicken the soup.
- Add liquids: Gradually incorporate the chicken broth and half-and-half cream by stirring continuously. Keep stirring to avoid lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
- Cook the vegetables: Incorporate the broccoli florets and shredded carrots into the saucepan. Simmer for about 15-20 minutes, or until the vegetables are tender but not mushy.
- Season and blend: Stir in the grated cheddar cheese, a sprinkle of nutmeg, and season with salt and pepper to taste. You can blend part of the soup for a smoother texture, leaving some chunks of broccoli for added bite.
- Serve: Ladle the hot soup into bread bowls or regular bowls, and garnish with extra cheese if desired. Enjoy the warm, cheesy goodness!
Conclusion:
This creamy broccoli cheddar soup is perfect for chilly days, providing a burst of flavor with each bite. The richness of the cheese combined with the fresh crunch of broccoli and sweetness of carrots makes it a favorite for all ages. Serve it in a bread bowl to add an extra layer of indulgence. Once you’ve tried this homemade version, you’ll never need to visit a restaurant to enjoy your favorite broccoli cheese soup again.
Creamy Broccoli Cheddar Soup in Bread Bowls
Ingredients
- ¼ cup butter
- ½ medium onion chopped
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups half-and-half cream
- 3 cups fresh broccoli florets about ½ lb
- 1 cup carrot grated
- A pinch of nutmeg
- 8 oz sharp cheddar cheese grated (about 2 cups)
- Salt and pepper to taste
- Bread bowls optional
Instructions
- Sauté the onions: In a spacious saucepan, heat the butter on medium heat until it melts. Introduce the diced onion and cook, stirring occasionally, until it becomes tender and translucent, which should take around 3 to 4 minutes.
- Make the roux: Stir in the flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned and forms a paste. This will help thicken the soup.
- Add liquids: Gradually incorporate the chicken broth and half-and-half cream by stirring continuously. Keep stirring to avoid lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
- Cook the vegetables: Incorporate the broccoli florets and shredded carrots into the saucepan. Simmer for about 15-20 minutes, or until the vegetables are tender but not mushy.
- Season and blend: Stir in the grated cheddar cheese, a sprinkle of nutmeg, and season with salt and pepper to taste. You can blend part of the soup for a smoother texture, leaving some chunks of broccoli for added bite.
- Serve: Ladle the hot soup into bread bowls or regular bowls, and garnish with extra cheese if desired. Enjoy the warm, cheesy goodness!