Description
This homemade Panera-style Broccoli Cheese Soup is a creamy, comforting dish packed with fresh broccoli, cheddar, asiago cheese, and flavorful spices. Perfect for chilly days, this hearty soup combines tender vegetables and rich cheeses for a deliciously satisfying meal.
Ingredients
Scale
Vegetables
- 3 cups broccoli florets, chopped into bite-sized pieces (reserve 1/2 cup for later)
- 1 cup fresh carrots, shredded
- 1 large onion, diced
- 2 large cloves of garlic, minced
Liquids & Dairy
- 2 cups chicken broth
- 1 cup heavy cream
- 1 heaping cup cheddar cheese, freshly grated (plus extra for topping)
- 1 heaping cup regular asiago cheese, freshly grated
- 4 Tbsp butter
Dry Ingredients & Spices
- 4 Tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp ground nutmeg
- 1/2 tsp cayenne pepper
- 1 tsp salt
- Black pepper to taste
Instructions
- Prepare vegetables and broth: In a large pot, combine chicken broth, broccoli (except the reserved 1/2 cup), diced onions, minced garlic, and shredded carrots. Heat the mixture over medium to medium-high heat, stirring every minute for about 7 minutes until the broccoli is tender and onions are soft. Remove from heat and set aside.
- Make the roux: In a separate large pot, melt the butter over medium heat. Whisk in the all-purpose flour constantly to form a smooth roux, cooking until it’s lightly golden and fragrant, about 1–2 minutes. Remove from heat.
- Combine broth with roux: Slowly pour the warm broth and vegetable mixture into the roux pot, whisking continuously to avoid lumps and create a smooth base.
- Add heavy cream and simmer: Gradually add the heavy cream, then place the pot on low heat uncovered. Allow the mixture to simmer gently while stirring to prevent scorching.
- Incorporate spices and cheeses: Stir in garlic powder, onion powder, ground nutmeg, cayenne pepper, salt, black pepper, grated cheddar, and asiago cheese. Continue stirring consistently to melt the cheeses and blend flavors.
- Simmer the soup: Maintain a low to medium-low heat, letting the soup simmer for about 7 minutes, stirring occasionally to thicken and develop taste.
- Steam reserved broccoli: Place the reserved 1/2 cup of broccoli florets in the microwave and steam until soft, approximately 1 to 2 minutes.
- Serve and garnish: Ladle the soup into bowls, garnish with the steamed broccoli, and top with additional grated cheddar cheese. Serve warm and enjoy!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- To adjust spice level, reduce or omit the cayenne pepper.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Add a splash of white wine to the broth mixture for extra depth of flavor.
- Use freshly grated cheeses for better melting and flavor compared to pre-shredded.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Broccoli cheese soup, Panera style soup, creamy broccoli soup, homemade soup, cheddar cheese soup
