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Panera Inspired Broccoli Cheddar Soup with Carrots

Broccoli cheddar soup with carrots comes together in one pot with a creamy chicken broth and half-and-half base. Chopped broccoli simmers until tender, then freshly grated sharp cheddar melts in for a smooth, cheesy finish.
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Prep Time 10 minutes
Cook Time 27 minutes
resting 5 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion small, finely diced
  • 1 cup carrots shredded
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half-and-half
  • 4 cups broccoli florets finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 8 oz sharp cheddar cheese freshly grated

Method
 

  1. Melt the butter in a 4-quart pot over medium heat, then add the onion and carrots and cook for 5–6 minutes, stirring occasionally, until softened.
  2. Stir in the flour and cook for 1 minute, stirring constantly.
  3. Gradually whisk in the chicken broth and half-and-half until smooth, then stir in the broccoli, salt, pepper, and nutmeg.
  4. Bring the soup to a gentle simmer, reduce the heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until the broccoli is tender.
  5. Remove the pot from the heat and stir in the cheddar a handful at a time until melted. Let the soup rest for 5 minutes before serving.

Notes

For the smoothest melt, grate the cheddar fresh and stir it in a handful at a time off the heat. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy may separate. For a vegetarian version, use vegetable broth.