If you're craving a comforting bowl of soup that's even better than the beloved Panera classic, look no further! This "Better Than Panera Broccoli Soup" is a luscious, creamy delight that will warm your soul and satisfy your taste buds. With its vibrant green broccoli, rich cheddar cheese, and a hint of sweetness from the carrots, this recipe is not just a meal—it's an experience. In just 40 minutes, you can whip up this restaurant-quality dish right in your own kitchen. Ready to impress your family and friends? Dive into this recipe and discover how easy it is to create a cozy, delicious masterpiece!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups broccoli florets
- 1 cup shredded carrots
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 cups of broccoli florets, 1 cup of shredded carrots, 1 chopped onion, 2 cups of vegetable broth, 1 cup of heavy cream, and 1 cup of shredded cheddar cheese. Make sure you have salt and pepper ready for seasoning.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
- Next, add the shredded carrots to the pot and continue to sauté for another 2-3 minutes, stirring occasionally until the carrots start to soften.
- Now, add the broccoli florets to the pot. Stir everything together to combine the vegetables evenly.
- Pour in the 2 cups of vegetable broth, ensuring that the vegetables are submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 15 minutes, or until the broccoli is tender.
- Once the broccoli is tender, remove the pot from heat. Use an immersion blender to carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- After blending, return the pot to low heat. Stir in the 1 cup of heavy cream and mix well to combine. Allow the soup to heat through for another 5 minutes, stirring occasionally.
- Gradually add the 1 cup of shredded cheddar cheese to the pot, stirring continuously until the cheese is melted and fully incorporated into the soup.
- Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
- Once everything is well combined and heated through, remove the soup from heat. Serve hot in bowls, garnished with additional cheddar cheese or croutons if desired.
Tips
- Prep Ahead: To save time, chop your vegetables ahead of time. You can store them in the fridge for a day or two before cooking.
- Choose Fresh Broccoli: For the best flavor and texture, use fresh broccoli florets. Frozen broccoli can work in a pinch, but fresh will give you that vibrant color and taste.
- Adjust the Consistency: If you prefer a creamier soup, blend it until smooth. For a chunkier texture, blend just half of the soup and leave the rest as is.
- Experiment with Cheese: While cheddar is delicious, feel free to mix in other cheeses like Gruyère or Monterey Jack for a unique flavor twist.
- Season to Taste: Don’t be shy with the salt and pepper! Taste your soup as you go, and adjust the seasoning to suit your palate.
- Garnish Creatively: Elevate your presentation by garnishing with extra shredded cheese, croutons, or even a drizzle of olive oil before serving.
- Storage Tips: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 12g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
