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Copycat Panera Broccoli Cheddar Cheese Soup in a bread bowl on a red plate.
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Broccoli Cheddar Soup

This Broccoli Cheddar Cheese Soup is perfect for chilly weather, especialllywhen served in a bread bowl.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 cups
Calories 393kcal
Author Savanah

Ingredients

  • 1/2 Onion chopped
  • 1/4 cup Butter melted
  • 1/4 cup Flour
  • 2 cup Half and Half
  • 2 cup Chicken Stock
  • 2 heads Broccoli
  • 2 Carrots
  • 1/4 teaspoon Nutmeg
  • 8 ounce Sharp Cheddar Cheese shredded
  • 1/2 teaspoon Salt or to taste
  • 3/4 teaspoon Pepper or to taste

Instructions

  • Cut carrots into small strips.
  • Break apart broccoli florets into small pieces.
  • Saute Onion in 1 tbsp of melted butter until transparent.
  • Make a roux using the remainder of melted butter and flour. Cook about 5 minutes over medium heat.
  • Add in half and half stirring constantly.
  • Add in the chicken stock and simmer for 20 minutes.
  • Add vegetables and cook for 25 minutes over low heat.
  • If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender.
  • Add cheese and nutmeg.
  • Add salt and pepper to taste.

Nutrition

Serving: 1cup | Calories: 393kcal | Carbohydrates: 28g | Protein: 21g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 73mg | Sodium: 668mg | Potassium: 968mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5344IU | Vitamin C: 184mg | Calcium: 477mg | Iron: 2mg