Description
Recreate Panera’s beloved broccoli cheddar soup at home with a creamy, cheesy base, tender broccoli florets, and a velvety texture. Made with simple ingredients and no pork or alcohol, this comforting soup is perfect for cozy meals.
Ingredients
4 cups broccoli florets (chopped, about 1 lb)
2 cups sharp cheddar cheese (shredded)
1 cup all-purpose flour
1 cup butter, softened
1 cup chopped onion
1 cup chopped carrots
3 cloves garlic, minced
4 cups vegetable broth
2 cups milk (whole or 2%)
1 teaspoon salt
1 teaspoon black pepper
1/2 cup sour cream (optional, for garnish)
Fresh thyme (optional, for garnish)
Instructions
Melt 1 cup butter in a large pot over medium heat
Add 1 cup flour, whisking to form a smooth roux; cook 2-3 minutes
Stir in 1 cup chopped onion and 1 cup carrots; sauté until tender (5-7 minutes)
Add 3 cloves garlic and cook 1 minute
Pour in 4 cups broccoli florets and 4 cups broth; bring to a boil
Reduce to a simmer and cook 15 minutes until broccoli is tender
Season with 1 teaspoon salt and 1 teaspoon pepper, stirring to combine
Whisk in 2 cups milk to achieve a creamy, soupy consistency
Simmer gently for 10 minutes until tender
Blend partially or fully with an immersion blender for desired texture
If curdled, cover and let sit 5 minutes to soften
Top with sour cream and fresh thyme (optional) before serving
Notes
Use homemade or store-bought halal-certified vegetable broth
For a richer base, substitute 1 cup milk with heavy cream
Reserve some cheddar for garnishing at the end
If adding sour cream, ensure it’s non-vegan to meet halal standards
Store in an airtight container for up to 4 days; refrigerate within 2 hours
Can be frozen for 2-3 months (remove milk before freezing)
- Prep Time: 20
- Cook Time: 30
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 75mg