Get ready to transform your kitchen into a gourmet haven with this mind-blowing recreation of Panera's legendary Broccoli Cheese Cream Soup! Imagine a velvety, creamy delight that combines the earthy goodness of fresh broccoli with rich, melted cheddar cheese - a recipe so divine, it'll make your taste buds dance with joy. Whether you're looking to impress dinner guests or simply craving a warm, comforting meal, this copycat recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups broccoli florets
- 1 cup shredded carrots
- 1/2 cup chopped onion
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Wash and cut the broccoli into small florets, ensuring they are bite-sized. Peel and shred the carrots. Chop the onion finely.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Once the onions are ready, add the shredded carrots to the pot and continue to sauté for another 2-3 minutes, allowing them to soften slightly.
- Next, add the broccoli florets to the pot and stir to combine all the vegetables. Cook for an additional 2 minutes.
- Pour in the vegetable broth, making sure to cover the vegetables completely. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the broccoli is tender.
- After the broccoli is cooked, use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend just half of the soup and leave the rest intact.
- Return the pot to low heat and stir in the heavy cream, mixing well to combine. Allow the soup to heat through for about 5 minutes.
- Gradually add the shredded cheddar cheese to the pot, stirring continuously until the cheese is fully melted and the soup is creamy. Adjust the seasoning with salt and pepper to taste.
- Once the cheese is melted and the soup is heated through, remove the pot from the heat. Serve hot, garnished with additional cheese or a sprinkle of fresh herbs if desired.
Tips
- Choose Fresh Ingredients: Use fresh broccoli and high-quality cheddar cheese for the best flavor profile.
- Cheese Melting Hack: Grate the cheese yourself and add it gradually to prevent clumping and ensure smooth melting.
- Texture Control: Use an immersion blender for ultimate control over soup consistency. Want it chunky? Blend partially. Prefer smooth? Blend completely.
- Seasoning Secret: Taste and adjust salt and pepper at the end to perfect the flavor balance.
- Garnish Options: Elevate your soup with extra cheese, fresh herbs, or a dollop of sour cream for added richness.
- Storage Tip: This soup keeps well in the refrigerator for 3-4 days. Reheat gently to maintain its creamy texture.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 15g
Protein: 16g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 85mg
