Broccoli Cheese Soup served in bread bowls is the ultimate comfort food. This creamy soup is loaded with fresh broccoli and has just 1/2 cup of cream. Enjoy our version of Panera Broccoli Cheese Soup!
4ozsharp cheddar cheese, shredded on the large holes of a box grater, plus more to garnish
2/3cupparmesan cheese, (mild) shredded
Instructions
Prep all of your ingredients before you start cooking. In a dutch oven or medium soup pot, melt 2 Tbsp butter. Add onion and carrots and saute until onions soften (5 minutes).
Add 4 cups chicken broth, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp thyme. Bring to a boil then add broccoli and reduce to a simmer, partially cover, and cook until broccoli is softened (10-12 minutes depending on the thickness of broccoli).
Remove 2 cups of vegetables with a strainer and set aside. Blend remaining soup in the pot with an immersion blender or puree in batches in a blender. Blend until smooth or your desired consistency.
In a separate small bowl, combine 1/2 cup cream with 3 Tbsp flour and whisk vigorously until smooth and no longer lumpy then blend in 1 tsp dijon. The mixture will be thick like frosting. Bring the blended soup back to a boil and whisk in the cream/flour mixture, whisking for 3 to 4 minutes until smooth and thickened.
Remove the soup from the heat. Stir in the cheeses then stir in the reserved cooked vegetables. Season with salt to taste and serve right away. Garnish with more cheddar if desired.
Nutrition Facts
Broccoli Cheese Soup
Amount per Serving
Calories
234
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Cholesterol
49
mg
16
%
Sodium
599
mg
26
%
Potassium
414
mg
12
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
11
g
22
%
Vitamin A
6144
IU
123
%
Vitamin C
44
mg
53
%
Calcium
252
mg
25
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.