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- 4 cups fresh broccoli florets - 1 cup finely shredded carrots - 1/2 cup onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1/4 cup all-purpose flour - 1/2 teaspoon freshly grated nutmeg - Salt and black pepper to taste - 2 tablespoons extra virgin olive oil For this Panera copycat broccoli cheddar soup, you need fresh ingredients. Start with the vegetables. The broccoli adds color and nutrition. The carrots bring sweetness, and the onion and garlic add depth. Next, you need liquids. Vegetable broth forms the base of the soup, and heavy cream gives it a rich texture. Now, let’s talk about seasonings. Sharp cheddar cheese is key to that gooey, cheesy goodness. Flour thickens the soup, while nutmeg adds a warm flavor. Don’t forget salt and black pepper to enhance all the tastes. Using quality ingredients makes a big difference. You can find all these at your local store. For the full recipe, check the complete list and instructions. Enjoy cooking! 1. Start by heating the olive oil in a large pot over medium heat. 2. Once hot, add the diced onion and minced garlic. 3. Sauté the mixture for about 3-4 minutes until the onions look clear and smell good. 4. Next, stir in the shredded carrots and fresh broccoli florets. 5. Cook this mix for another 5 minutes. You want the veggies to soften a bit but stay bright. 1. Evenly sprinkle the flour over the vegetable mix. 2. Stir well to coat everything in flour. 3. Cook for another 2 minutes to get rid of the raw flour taste. 4. Gradually pour in the vegetable broth while whisking. This helps avoid lumps. 5. Turn up the heat to bring this to a gentle boil. 6. Once it starts boiling, lower the heat and let it simmer for 15-20 minutes. The broccoli should be tender enough to pierce with a fork. 1. Carefully blend the soup using an immersion blender until smooth. If you don't have one, you can use a regular blender in batches. 2. After blending, stir in the heavy cream. 3. Then add the shredded sharp cheddar cheese. Mix well until the cheese melts and the soup is creamy. 4. Finally, season with freshly grated nutmeg, salt, and black pepper to your taste. 5. Let it simmer for another 5 minutes to blend the flavors nicely. Enjoy this warm and cheesy goodness right away! Check out the Full Recipe for more details. To make your soup taste great, start with the right seasonings. I like to add salt and black pepper as I cook. Taste the soup as you go. You can always add more later. For a little kick, try adding a pinch of cayenne pepper. It gives a nice warmth without being too spicy. Cheese is key in this soup. Use sharp cheddar for the best flavor. When adding cheese, do it slowly. Stir it in over low heat. This helps it melt well. If the cheese clumps, it won’t mix smoothly. For a creamy soup, blending is important. If you want it super smooth, use an immersion blender. It’s easy and safe. If you use a regular blender, let the soup cool a bit first. Always blend in small batches to avoid spills. Want to add more vegetables? You can! Try adding peas or cauliflower. Just chop them small and cook them with the broccoli. They will blend in nicely and add color. This soup pairs well with bread. A crusty baguette or soft roll makes it perfect. You can also serve it with a simple salad. A fresh green salad balances the soup's richness. For garnishing, sprinkle more cheese on top. A few fresh herbs, like parsley or chives, add color too. A drizzle of olive oil makes it look fancy. If you want more details about the whole process, check the Full Recipe. {{image_4}} To make this soup gluten-free, swap the all-purpose flour for cornstarch. You can mix equal parts cornstarch with water to create a slurry. Stir this in when the soup simmers. This will help thicken it without gluten. For a dairy-free version, replace the heavy cream with coconut milk or almond milk. Use dairy-free cheese for the cheddar. These swaps keep the creaminess while avoiding dairy. Adding spices can elevate your soup. A pinch of cayenne adds heat. Try thyme for an earthy taste. Fresh herbs like parsley or chives can brighten the flavor. You can also incorporate other vegetables. Spinach or kale works well. They add nutrients and color. Peas or diced potatoes can create a heartier soup. The classic way to serve this soup is in bowls. Ladle it out hot for a comforting meal. For a fun twist, try serving it in bread bowls. Hollow out a round loaf of bread. Fill it with soup and enjoy the soft bread as you eat. It’s a tasty and creative way to enjoy this dish! To store leftover soup, let it cool down first. Then, place it in airtight containers. Glass containers work well, but any sealed plastic container is fine. Always label the container with the date. This helps you keep track of freshness. For freezing, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir often to avoid burning. In the fridge, this soup lasts about three to four days. If it looks or smells off, don’t eat it. Signs of spoilage include mold or changes in color. Always trust your senses; if you doubt it, toss it. To thicken broccoli cheddar soup, you can use flour or cornstarch. Both work well. If you choose flour, sprinkle it over the veggies and cook for a couple of minutes. This helps to remove the raw taste. For cornstarch, mix it with a little cold water first. Then add it to the soup while stirring. This method helps avoid lumps. - Use 1/4 cup of all-purpose flour for a creamy texture. - For cornstarch, use 2 tablespoons mixed with water. Yes, you can use frozen broccoli in this recipe. Frozen broccoli is a good option when fresh is not available. Just make sure to thaw it first. This will help it cook evenly. You might need to reduce the cooking time since frozen broccoli softens faster. - Thaw broccoli by placing it in warm water. - Use the same amount as fresh broccoli. When reheating leftover soup, use a pot on the stove for best results. Heat it over low to medium heat. Stir the soup often to prevent it from sticking. You can also reheat it in the microwave. Just place it in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. - Add a splash of broth or cream to keep it creamy. - Make sure it's heated all the way through before serving. This soup combines fresh veggies, creamy broth, and sharp cheese for amazing flavor. Follow simple steps to prepare, blend, and season it just right. Use tips to perfect taste and adjust textures. With easy swaps for dietary needs and storage options, this recipe is flexible. You can enjoy it fresh or save it for later. Bring warmth and joy to your meals with this delicious broccoli cheddar soup!

Panera Copycat Broccoli Cheddar Soup

Indulge in a warm bowl of creamy broccoli cheddar soup inspired by Panera! This delightful recipe combines fresh broccoli, shredded carrots, and sharp cheddar cheese for a comforting dish perfect for any occasion. In just 40 minutes, you can whip up this flavorful soup that’s easy to make and sure to please everyone. Click through to explore the full recipe and discover how to create this creamy goodness at home!
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Ingredients
  

4 cups fresh broccoli florets

1 cup finely shredded carrots

1/2 cup onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1/4 cup all-purpose flour

1/2 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté the mixture for about 3-4 minutes, or until the onions become translucent and fragrant.

    Next, stir in the shredded carrots and fresh broccoli florets. Continue cooking for an additional 5 minutes, allowing the vegetables to soften slightly but still retain their vibrant color.

      Evenly sprinkle the all-purpose flour over the vegetable mixture, stirring well to ensure it is thoroughly coated. Allow this to cook for another 2 minutes to eliminate the raw flour taste.

        Gradually introduce the vegetable broth to the pot, whisking continuously to prevent any lumps from forming. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the broccoli is tender and easily pierced with a fork.

          Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don't have an immersion blender, you can transfer the soup in batches to a standard blender—just be cautious of the hot liquid!

            After blending, stir in the heavy cream, followed by the shredded sharp cheddar cheese. Mix until the cheese is completely melted and the soup is luscious and well combined.

              Finally, season the soup with freshly grated nutmeg, salt, and black pepper to taste. Allow it to simmer for an additional 5 minutes so that all the flavors meld together beautifully.

                Serve this delightful soup hot, garnished with extra shredded cheese or a light sprinkle of freshly cracked black pepper for an added touch.

                  - Prep Time: 15 mins | Total Time: 40 mins | Servings: 6