Broccoli Cheddar Soup
 Copycat Panera Broccoli Cheddar Soup Creamy, cheesy, and loaded with veggies, this easy broccoli cheddar soup is the ultimate cozy comfort food—ready in no time! Ingredients 4 tablespoons unsalted butter 1 medium yellow onion, finely chopped (1 heaping cup) 3 cloves garlic, minced 1 cup shredded carrots (optional) ¼ cup all-purpose flour 4 cups chicken broth ½ lb broccoli florets, cut into bite-sized pieces (about 4 cups) 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon nutmeg 1 cup heavy cream 2 cups (8 oz) shredded sharp cheddar cheese, plus more for serving if desired 4 tablespoons unsalted butter 1 medium yellow onion, finely chopped (1 heaping cup) 3 cloves garlic, minced 1 cup shredded carrots (optional) ¼ cup all-purpose flour 4 cups chicken broth ½ lb broccoli florets, cut into bite-sized pieces (about 4 cups) 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon nutmeg 1 cup heavy cream 2 cups (8 oz) shredded sharp cheddar cheese, plus more for serving if desired Instructions In large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3 minutes. Add the garlic and carrots (if using) and cook 1 minute more. Do not brown. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth, whisking constantly. Add the broccoli, salt, pepper, and nutmeg and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes. Add the cream and bring back to a simmer, uncovered. Gradually stir in the cheese until completely melted. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and top with more cheese, if desired. Note: This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. Avoid boiling the soup, as high heat can cause the dairy to separate. Freezing is not recommended due to all the dairy. In large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3 minutes. Add the garlic and carrots (if using) and cook 1 minute more. Do not brown. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth, whisking constantly. Add the broccoli, salt, pepper, and nutmeg and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes. Add the cream and bring back to a simmer, uncovered. Gradually stir in the cheese until completely melted. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and top with more cheese, if desired. Note: This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. Avoid boiling the soup, as high heat can cause the dairy to separate. Freezing is not recommended due to all the dairy. Nutrition Information Powered by Per serving (6 servings) Calories: 461 Fat: 37 g Saturated fat: 22 g Carbohydrates: 18 g Sugar: 6 g Fiber: 2 g Protein: 16 g Sodium: 768 mg Cholesterol: 107 mg Per serving (6 servings) Calories: 461 Fat: 37 g Saturated fat: 22 g Carbohydrates: 18 g Sugar: 6 g Fiber: 2 g Protein: 16 g Sodium: 768 mg Cholesterol: 107 mg