Dinner · 30 min · american

Copycat Broccoli Cheddar Soup (Panera’s style)

American flavors, weeknight effort. Broccoli florets meets sharp cheddar in a 30-minute dinner worth keeping in rotation. The macros do the talking: 20g protein, 16g carbs, and 13g fat in every 260-calorie serving. It scales cleanly if you are cooking for more than one.

Ingredients

• 1 lb Broccoli florets
• 1.5 cups Sharp cheddar
• 1 cup Greek yogurt
• 2 cups Cauliflower
• 3 cups Vegetable broth
• 1 Onion
• 2 cloves Garlic
• 1 tsp Dijon mustard
• 1/4 tsp Nutmeg

Steps

1. Simmer the cauliflower and half the broccoli in broth until completely soft; cauliflower melts into body without a roux or a pint of cream.
2. Blend it dead smooth, then fold in the yogurt off the heat — boiling yogurt curdles, and there’s no rescue.
3. Melt in the cheddar a handful at a time, off the heat, stirring until each addition disappears before the next.
4. Season with Dijon and a whisper of nutmeg; both sharpen the cheese without tasting like themselves.
5. Steam the remaining broccoli bright green and fold it in for texture — soup with nothing to chew is just sauce.
6. Serve with extra cheddar on top; leftovers thicken, so loosen with broth on reheat.

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