Winter’s here, and if you’re anything like me, all you really want when the temperatures drop is something warm and comforting. There’s just something about a cozy bowl of soup that hits the spot, right?
Lately, we’ve been cutting back on eating out. With prices going up and a desire to know exactly what’s in our food, we’ve found ourselves cooking more at home. It’s been a bit of work, but honestly, it feels good knowing exactly what we’re feeding our family.
But of course, every now and then, there’s that one craving that sneaks in. For me, it’s Panera’s Broccoli Cheddar Soup. You know the one—the creamy, cheesy goodness with just the right amount of broccoli. It’s the kind of soup that makes you feel like you’re wrapped in a warm blanket. Maybe that’s just me, but I bet you can relate! Sometimes, I catch myself daydreaming about it, and then I realize… I can totally make it at home. So, why not give it a try?
I decided to take a shot at recreating that comforting soup, but with the added benefit of using fresh ingredients and knowing exactly what’s going in. And honestly, I’m pretty happy with how it turned out!
One of the best parts of making this soup at home is how customizable it is. Want it extra cheesy? Go for it! Prefer a bit more broccoli than usual? No problem. Plus, making a big batch means plenty of leftovers (that’s if there’s any left after the first meal, of course!).
The Recipe:
If you’re craving some homemade comfort, here’s how I make my version of broccoli cheddar soup:
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups fresh broccoli, chopped into florets
- 4 cups vegetable or chicken broth
- 1 cup whole milk or heavy cream (depending on how rich you want it!)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mild cheddar cheese, shredded
- Salt and pepper to taste
Instructions:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Add the broccoli and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until the broccoli is tender.
Use an immersion blender to carefully blend the soup until it’s creamy but still has a little texture (if you don’t have an immersion blender, carefully transfer it in batches to a regular blender, but be careful with the hot liquid!).
Stir in the milk or cream and let it heat through.
Gradually add the cheese, stirring constantly until it’s melted and smooth. Season with salt and pepper.
Serve hot and enjoy!
