Copycat Panera Cheddar Broccoli Soup Recipe

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There are few things as comforting as a warm, creamy bowl of soup, especially when it’s brimming with tender broccoli and rich, melted cheddar cheese. For years, Panera Bread’s Cheddar Broccoli Soup has been a gold standard, a go-to for a quick lunch or a cozy dinner. My family, like many others, adores it. The kids, who usually turn their noses up at the mere mention of broccoli, practically lick their bowls clean. My husband requests it on chilly evenings, and I’m always happy to oblige because, frankly, it’s just so satisfying. However, those frequent trips to Panera can add up, and sometimes, you just crave that specific deliciousness without leaving the house. That’s what led me on a quest to perfect this copycat recipe. After several (deliciously cheesy) attempts, I’ve landed on a version that’s not just close – it’s a spot-on dupe, if I do say so myself. It captures that signature velvety texture, the perfect balance of cheesy and savory, and those delightful bites of broccoli and carrot. Plus, making it at home means I can control the ingredients, maybe sneak in a little extra broccoli, and enjoy a much larger batch for a fraction of the cost. It’s become a household staple, and I’m thrilled to share how you can bring this iconic soup into your own kitchen.

Why You’ll Fall in Love with This Copycat Panera Cheddar Broccoli Soup

Before we even get to the stirring and simmering, let’s talk about why this recipe is about to become your new best friend in the kitchen. It’s not just about replicating a famous soup; it’s about bringing a whole lot of joy and convenience to your mealtime.

  • Authentic Panera Flavor, Right at Home: This is the big one, right? We’re aiming for that unmistakable, beloved taste of Panera’s classic. This recipe nails the creamy, cheesy, slightly savory notes with just the right amount of vegetable goodness. You’ll be amazed at how closely it mirrors the original, making those cravings easy to satisfy anytime.
  • Budget-Friendly Indulgence: Let’s be honest, regularly buying soup for the whole family from a restaurant can put a dent in the wallet. Making a large pot of this copycat version at home is significantly more cost-effective. You get more soup for your buck, without compromising on that premium taste. It’s a smart way to enjoy a favorite treat more often.
  • Surprisingly Simple to Make: While “gourmet soup” might sound intimidating, this recipe is wonderfully straightforward. With clear, step-by-step instructions, even novice cooks can achieve a restaurant-quality result. The techniques are basic, involving some chopping, sautéing, and simmering – nothing overly complicated.
  • Control Over Ingredients: When you make it yourself, you know exactly what’s going into your soup. You can choose organic vegetables, opt for high-quality cheddar, adjust the salt, or even use low-sodium broth. This level of control is fantastic for those with dietary preferences or a desire for cleaner eating.
  • The Ultimate Comfort Food: There’s an undeniable comfort factor to a warm bowl of cheesy broccoli soup. It’s like a hug in a bowl, perfect for chilly days, when you’re feeling under the weather, or simply when you need a little pick-me-up. This homemade version delivers all that cozy goodness.
  • Customizable to Your Liking: While this recipe aims for a true Panera copycat, the beauty of homemade is the ability to tweak it. Want more broccoli? Go for it! Prefer a sharper cheddar? Use it! Like a hint of spice? A dash of cayenne works wonders. You’re the chef, and you can tailor it to your family’s exact preferences.
  • Perfect for Meal Prep: This soup stores and reheats beautifully, making it an excellent candidate for meal prepping. Make a big batch on the weekend, and you’ve got delicious lunches or quick dinners ready for the week ahead. It’s a time-saver that doesn’t skimp on flavor.

This recipe isn’t just about making soup; it’s about recreating an experience, bringing warmth and satisfaction to your table with a dish that’s both familiar and excitingly homemade. Get ready to impress yourself and anyone lucky enough to share a bowl with you!

Ingredients You’ll Need for Authentic Flavor

Gathering the right ingredients is the first crucial step to recreating that beloved Panera taste. Quality matters here, especially with the cheese and fresh vegetables. Here’s what you’ll need to create a pot of liquid gold:

  • Butter: 1/2 cup (1 stick, unsalted) – This forms the base of our roux, providing richness and flavor.
  • Onion: 1 medium, finely chopped – Adds a sweet, aromatic foundation. Yellow or white onions work well.
  • All-Purpose Flour: 1/2 cup – The thickening agent for our soup, creating that classic creamy texture when combined with the butter to make a roux.
  • Half-and-Half: 2 cups – For that signature Panera creaminess. You can substitute with whole milk for a slightly lighter version, or heavy cream for an even richer soup, but half-and-half strikes the perfect balance.
  • Chicken Broth: 2 cups (or vegetable broth for a vegetarian version) – Provides the savory liquid base. Use a good quality low-sodium broth so you can control the saltiness.
  • Broccoli Florets: 1 large head (about 4-5 cups), chopped into small, bite-sized pieces. Fresh is best for texture and flavor, but frozen can be used in a pinch (thaw and pat dry first).
  • Carrots: 1 cup, julienned or finely diced (about 2 medium carrots) – Adds a touch of sweetness, color, and texture. Panera often uses julienned (matchstick) carrots.
  • Sharp Cheddar Cheese: 8 ounces (about 2 cups), freshly grated – This is the star! Always grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. A good quality sharp cheddar will provide the best flavor.
  • Salt: 1 teaspoon, or to taste – Enhances all the other flavors.
  • Ground Black Pepper: 1/2 teaspoon, or to taste – For a little bit of warmth.
  • Nutmeg: 1/4 teaspoon, freshly grated if possible (or ground) – This is a secret weapon in many cream-based sauces and soups, adding a subtle warmth and depth that complements the cheese beautifully. Don’t skip it!
  • Optional: Dijon Mustard: 1 teaspoon – Adds a tiny bit of tang that can cut through the richness and enhance the cheese flavor. This is a common “secret ingredient” in cheese sauces.
  • Optional: Hot Sauce (like Tabasco or Frank’s RedHot): A few dashes, to taste – Not for heat, but a tiny amount can brighten the flavors without making the soup spicy.

A Note on Ingredients:
The quality of your cheese will significantly impact the final flavor. Opt for a good block of sharp or extra-sharp cheddar and grate it yourself. For the broccoli, ensure it’s chopped into small, manageable pieces so they cook evenly and are pleasant to eat. If you prefer a smoother soup, you can chop the broccoli even finer or give the soup a quick pulse with an immersion blender before adding the cheese (being careful not to over-blend). Using fresh nutmeg, if you have it, also makes a noticeable difference with its aromatic quality.

Step-by-Step Instructions to Creamy Perfection

Follow these instructions carefully, and you’ll be rewarded with a soup that rivals, if not surpasses, the Panera original. The key is patience, especially when making the roux and melting the cheese.

  1. Prepare Your Vegetables (Mise en Place):
    • Finely chop the onion.
    • Wash the broccoli thoroughly. Cut off the thick woody stems (you can peel and chop these to include, or save them for another use like stock). Chop the florets into small, bite-sized pieces, about 1/2 to 3/4 inch. The smaller they are, the quicker they cook and the more integrated they’ll be in the soup.
    • Peel the carrots. You can either finely dice them or julienne them (cut into thin matchsticks). Panera traditionally uses julienned carrots. If you have a mandoline or a food processor with a julienne blade, this is a quick way to do it.
    • Grate your sharp cheddar cheese and set it aside. Remember, freshly grated is crucial for a smooth melt.
  2. Sauté Aromatics:
    • In a large pot or Dutch oven, melt the butter over medium heat.
    • Once the butter is melted and foamy, add the chopped onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned. This step builds a foundational layer of flavor.
  3. Create the Roux:
    • Sprinkle the all-purpose flour over the softened onions and melted butter.
    • Whisk constantly for 1-2 minutes. The mixture will form a thick paste (this is your roux). Cooking the flour for a minute or two helps to eliminate any raw flour taste and is essential for thickening the soup. It should look golden and smell slightly nutty.
  4. Gradually Add Liquids:
    • Slowly pour in the half-and-half, whisking continuously to prevent lumps from forming. Add about 1/2 cup at a time, whisking until smooth before adding more. This gradual addition is key to a silky, lump-free base.
    • Once all the half-and-half is incorporated and the mixture is smooth, slowly whisk in the chicken broth (or vegetable broth) in the same manner.
  5. Simmer and Thicken:
    • Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent scorching on the bottom of the pot.
    • Continue to simmer for about 5-8 minutes, or until the soup base has thickened enough to coat the back of a spoon. It will thicken more as it cooks and cools slightly.
  6. Cook the Vegetables:
    • Add the chopped broccoli florets and julienned/diced carrots to the thickened soup base.
    • Stir to combine. Bring the soup back to a gentle simmer.
    • Cook for about 15-20 minutes, or until the broccoli and carrots are tender. The cooking time will depend on the size of your vegetable pieces. Stir occasionally. You want the vegetables to be soft but not mushy. The broccoli should still have a nice green color.
  7. Season the Soup:
    • Stir in the salt, ground black pepper, and nutmeg. If using, add the Dijon mustard and a few dashes of hot sauce now.
    • Taste the soup base at this point and adjust seasonings if needed. Remember, the cheese will add saltiness later, so don’t over-salt now.
  8. Incorporate the Cheese (The Grand Finale!):
    • Crucial Step: Reduce the heat to low or remove the pot from the heat entirely. This is very important to prevent the cheese from becoming stringy, grainy, or seizing up. High heat is the enemy of smooth melted cheese.
    • Add the freshly grated sharp cheddar cheese to the pot, a handful at a time, stirring gently and continuously after each addition until it’s fully melted and incorporated before adding more.
    • Continue stirring until all the cheese is melted and the soup is smooth and velvety. Do not let the soup boil after adding the cheese.
  9. Final Taste and Serve:
    • Once all the cheese is melted, taste the soup one last time. Adjust salt and pepper if necessary.
    • If the soup is thicker than you prefer, you can stir in a little more broth or milk until it reaches your desired consistency. If it’s too thin, you can let it simmer very gently for a few more minutes (before adding cheese is ideal for this, or be very careful not to overheat it if cheese is already in).
    • Ladle the hot, creamy soup into bowls and serve immediately.

Enjoy your delicious, homemade Copycat Panera Cheddar Broccoli Soup! The aroma alone will transport you.

Nutrition Facts

  • Servings: This recipe makes approximately 6-8 servings.
  • Calories per serving (approximate): 350-450 calories.

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients, brands, and quantities used. Factors like the fat content of the half-and-half or cheese, and the exact serving size will influence the final values. This soup is a source of calcium from the cheese and dairy, and vitamins from the broccoli and carrots.

For a more precise calculation, you can use online recipe nutrition calculators and input your exact ingredients and quantities. While undeniably rich and comforting, it also packs a decent amount of vegetables. To make a lighter version, you could consider using whole milk instead of half-and-half and opting for a reduced-fat cheddar, though this will alter the classic Panera texture and richness.

Preparation and Cook Time

Understanding the time commitment helps in planning your meal. This soup comes together relatively quickly for such a flavorful result.

  • Preparation Time: 15-20 minutes
    • This includes chopping the onion, broccoli, and carrots, and grating the cheese. If you’re quick with your knife skills or use a food processor for the carrots, you might even do it faster. Having all your “mise en place” (ingredients prepped and ready) before you start cooking makes the process smooth and enjoyable.
  • Cook Time: 35-45 minutes
    • Sautéing onions: 5-7 minutes
    • Making the roux and adding liquids: 5-7 minutes
    • Simmering to thicken base: 5-8 minutes
    • Cooking vegetables: 15-20 minutes
    • Melting cheese: 3-5 minutes
  • Total Time: Approximately 50 minutes to 1 hour and 5 minutes
    • From starting your prep to ladling the finished soup into bowls, you can expect this delicious meal to be ready in about an hour. It’s perfectly feasible for a weeknight dinner if you plan accordingly.

This timeline makes it a very approachable recipe, even for busier days. The largely hands-off simmering time for the vegetables allows you to prepare any accompaniments or simply relax while the wonderful aromas fill your kitchen.

How to Serve Your Homemade Cheddar Broccoli Soup

Serving this soup is almost as delightful as making it. Here are some classic and creative ways to present your masterpiece, channeling that Panera Bread experience:

  • The Classic Bread Bowl:
    • This is the quintessential Panera way! Hollow out a round sourdough or crusty boule.
    • Ladle the hot soup directly into the bread bowl.
    • Serve with the scooped-out bread pieces for dipping.
    • Tip: Lightly toast the inside of the bread bowl before adding soup to prevent it from getting soggy too quickly.
  • With Crusty Bread or Rolls:
    • A side of warm, crusty bread (like a baguette, ciabatta, or sourdough slices) is perfect for dipping.
    • Garlic bread or cheese bread also makes an excellent accompaniment.
    • Soft dinner rolls are another great option.
  • Gourmet Toppings:
    • Extra Shredded Cheddar Cheese: A small sprinkle on top for an extra cheesy hit.
    • Homemade Croutons: Garlic and herb croutons add a delightful crunch.
    • Crispy Bacon Bits: For a smoky, savory contrast.
    • Fresh Chives or Green Onions: Finely chopped for a touch of freshness and color.
    • A Swirl of Cream: A small drizzle of heavy cream or half-and-half for visual appeal.
    • A Pinch of Smoked Paprika: Adds color and a subtle smoky flavor.
  • As Part of a “You Pick Two” Combo:
    • Recreate the Panera experience by pairing a smaller bowl of soup with:
      • A half sandwich (grilled cheese, turkey club, or a veggie delight).
      • A fresh side salad (Caesar salad, garden salad with a light vinaigrette).
  • Simple and Elegant:
    • Serve in your favorite soup bowls or mugs for a cozy meal.
    • A simple garnish of fresh parsley can elevate the presentation.
  • For a Crowd:
    • Keep the soup warm in a slow cooker on the “low” or “warm” setting if serving at a party or gathering.
    • Set up a “toppings bar” so guests can customize their bowls.

No matter how you choose to serve it, this homemade Cheddar Broccoli Soup is sure to be a hit. The rich, creamy texture and comforting flavors speak for themselves, but a thoughtful presentation can make the meal even more special.

Additional Tips for the Best Cheddar Broccoli Soup

Elevate your soup-making game with these extra pointers. Small details can make a big difference in achieving that perfect pot of creamy, cheesy goodness.

  1. Always Grate Your Own Cheese: This tip cannot be stressed enough. Pre-shredded cheese is coated with anti-caking agents like cellulose (wood pulp!) or potato starch to prevent clumping in the bag. These additives can result in a grainy or slightly gritty texture when melted into soup. Buying a block of good quality sharp cheddar and grating it yourself just before adding it to the soup will ensure the smoothest, most luxurious melt and the purest cheese flavor. It takes a few extra minutes, but the payoff is huge.
  2. Don’t Overcook the Broccoli: While you want the broccoli to be tender, avoid cooking it until it’s mushy and has lost its vibrant green color. It should be fork-tender but still have a slight bite. Overcooked broccoli can become dull in flavor and unappealing in texture. Start checking for tenderness around the 15-minute mark after adding it to the soup base. Remember, it will continue to soften slightly even after you turn off the heat.
  3. Low and Slow for the Cheese: When it’s time to add the cheese, patience is key. Reduce the heat to the lowest possible setting, or even remove the pot from the heat altogether. Add the grated cheese in small batches, stirring gently and constantly until each addition is fully melted before adding the next. This prevents the cheese from overheating, which can cause it to “break” or become oily, stringy, or grainy. Never let the soup boil after the cheese has been added.
  4. Control the Consistency: If your soup seems too thick for your liking after adding the cheese, you can easily thin it out by stirring in a little more warm broth, milk, or half-and-half until it reaches your desired consistency. Conversely, if you prefer a thicker soup, you can make a small slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup before adding the cheese, letting it cook for a minute or two to thicken. Alternatively, simply simmering the soup base (before veggies and cheese) a bit longer will reduce and thicken it.
  5. Taste and Adjust Seasoning Throughout: Don’t wait until the very end to season your soup. Taste the soup base before adding the vegetables, and again before adding the cheese. Different broths and cheeses have varying salt levels, so tasting as you go allows you to build layers of flavor and avoid over-salting. Remember that cheese itself is salty, so be conservative with salt until after the cheese is incorporated. A final taste test before serving is always a good idea to make any last-minute adjustments. A tiny pinch of nutmeg or a dash of hot sauce (as mentioned in ingredients) can also work wonders to brighten flavors.

By keeping these tips in mind, you’ll be well on your way to making a batch of Cheddar Broccoli Soup that is consistently delicious, with the perfect texture and flavor profile every single time.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making this Copycat Panera Cheddar Broccoli Soup:

  1. Q: Can I make this soup vegetarian?
    • A: Absolutely! To make this recipe vegetarian, simply substitute the chicken broth with a good quality vegetable broth. Ensure all other ingredients, particularly the cheese if you’re very strict, are certified vegetarian (most cheddar is, but some may use animal-derived rennet). The flavor profile will be slightly different but still incredibly delicious and creamy.
  2. Q: How do I store and reheat leftover soup?
    • A: Allow the soup to cool completely to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days. To reheat, gently warm it on the stovetop over low to medium-low heat, stirring frequently to prevent scorching and to ensure the cheese melts smoothly again. Avoid boiling the soup, as this can cause the dairy to separate or the cheese to become grainy. You can also reheat individual portions in the microwave, using medium power and stirring every minute or so, but stovetop reheating generally yields the best texture.
  3. Q: Can I freeze this Cheddar Broccoli Soup?
    • A: While you can freeze it, be aware that dairy-based soups, especially those thickened with a roux and containing cheese, can sometimes separate or become grainy in texture upon thawing and reheating. If you choose to freeze it, cool it completely, then transfer to freezer-safe containers, leaving some headspace for expansion. Thaw it overnight in the refrigerator. Reheat very gently on the stovetop over low heat, whisking frequently. If it separates a bit, you can sometimes improve the texture by whisking vigorously or even using an immersion blender for a few seconds (though this will puree the broccoli). For best results, if you plan to freeze, you might consider making the soup base with the vegetables, freezing that, and then adding the freshly grated cheese after thawing and reheating the base.
  4. Q: My soup is too thick/thin. How can I adjust it?
    • A: If your soup is too thick, simply stir in a little more warm broth, milk, or half-and-half until it reaches your desired consistency. Do this gradually, tasting as you go. If your soup is too thin, you can try a couple of things:
      • Simmer longer (best before adding cheese): If you notice it’s thin before adding the cheese, let the soup base simmer gently for a bit longer to allow some of the liquid to evaporate and the soup to reduce and thicken.
      • Cornstarch Slurry: Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water or broth until smooth. Slowly stir this slurry into the simmering soup (ideally before cheese, or be very careful with heat if cheese is in). Let it simmer for a couple of minutes, stirring, until thickened.
      • More Cheese: Adding a little extra cheese can also help to thicken it, but be mindful of the flavor balance.
  5. Q: What’s the best kind of cheddar cheese to use? Can I use pre-shredded?
    • A: The best kind of cheddar is a good quality sharp or extra-sharp cheddar cheese that you grate yourself from a block. Sharp cheddar provides that classic, tangy Panera flavor. Mild cheddar will result in a less pronounced cheese taste. As mentioned in the tips, avoid pre-shredded cheese. It contains anti-caking agents (like cellulose or potato starch) that prevent it from melting smoothly and can lead to a grainy texture in your soup. Grating your own cheese is a small step that makes a huge difference in the final quality and creaminess of your soup. White cheddar can also be used for a slightly different, but still delicious, flavor profile.

These FAQs should help you troubleshoot and customize your soup-making experience for perfect results every time!

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Copycat Panera Cheddar Broccoli Soup Recipe


  • Author: Dianna

Ingredients

  • Butter: 1/2 cup (1 stick, unsalted) – This forms the base of our roux, providing richness and flavor.
  • Onion: 1 medium, finely chopped – Adds a sweet, aromatic foundation. Yellow or white onions work well.
  • All-Purpose Flour: 1/2 cup – The thickening agent for our soup, creating that classic creamy texture when combined with the butter to make a roux.
  • Half-and-Half: 2 cups – For that signature Panera creaminess. You can substitute with whole milk for a slightly lighter version, or heavy cream for an even richer soup, but half-and-half strikes the perfect balance.
  • Chicken Broth: 2 cups (or vegetable broth for a vegetarian version) – Provides the savory liquid base. Use a good quality low-sodium broth so you can control the saltiness.
  • Broccoli Florets: 1 large head (about 4-5 cups), chopped into small, bite-sized pieces. Fresh is best for texture and flavor, but frozen can be used in a pinch (thaw and pat dry first).
  • Carrots: 1 cup, julienned or finely diced (about 2 medium carrots) – Adds a touch of sweetness, color, and texture. Panera often uses julienned (matchstick) carrots.
  • Sharp Cheddar Cheese: 8 ounces (about 2 cups), freshly grated – This is the star! Always grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. A good quality sharp cheddar will provide the best flavor.
  • Salt: 1 teaspoon, or to taste – Enhances all the other flavors.
  • Ground Black Pepper: 1/2 teaspoon, or to taste – For a little bit of warmth.
  • Nutmeg: 1/4 teaspoon, freshly grated if possible (or ground) – This is a secret weapon in many cream-based sauces and soups, adding a subtle warmth and depth that complements the cheese beautifully. Don’t skip it!
  • Optional: Dijon Mustard: 1 teaspoon – Adds a tiny bit of tang that can cut through the richness and enhance the cheese flavor. This is a common “secret ingredient” in cheese sauces.
  • Optional: Hot Sauce (like Tabasco or Frank’s RedHot): A few dashes, to taste – Not for heat, but a tiny amount can brighten the flavors without making the soup spicy.

Instructions

  1. Prepare Your Vegetables (Mise en Place):

    • Finely chop the onion.
    • Wash the broccoli thoroughly. Cut off the thick woody stems (you can peel and chop these to include, or save them for another use like stock). Chop the florets into small, bite-sized pieces, about 1/2 to 3/4 inch. The smaller they are, the quicker they cook and the more integrated they’ll be in the soup.
    • Peel the carrots. You can either finely dice them or julienne them (cut into thin matchsticks). Panera traditionally uses julienned carrots. If you have a mandoline or a food processor with a julienne blade, this is a quick way to do it.
    • Grate your sharp cheddar cheese and set it aside. Remember, freshly grated is crucial for a smooth melt.

  2. Sauté Aromatics:

    • In a large pot or Dutch oven, melt the butter over medium heat.
    • Once the butter is melted and foamy, add the chopped onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned. This step builds a foundational layer of flavor.

  3. Create the Roux:

    • Sprinkle the all-purpose flour over the softened onions and melted butter.
    • Whisk constantly for 1-2 minutes. The mixture will form a thick paste (this is your roux). Cooking the flour for a minute or two helps to eliminate any raw flour taste and is essential for thickening the soup. It should look golden and smell slightly nutty.

  4. Gradually Add Liquids:

    • Slowly pour in the half-and-half, whisking continuously to prevent lumps from forming. Add about 1/2 cup at a time, whisking until smooth before adding more. This gradual addition is key to a silky, lump-free base.
    • Once all the half-and-half is incorporated and the mixture is smooth, slowly whisk in the chicken broth (or vegetable broth) in the same manner.

  5. Simmer and Thicken:

    • Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent scorching on the bottom of the pot.
    • Continue to simmer for about 5-8 minutes, or until the soup base has thickened enough to coat the back of a spoon. It will thicken more as it cooks and cools slightly.

  6. Cook the Vegetables:

    • Add the chopped broccoli florets and julienned/diced carrots to the thickened soup base.
    • Stir to combine. Bring the soup back to a gentle simmer.
    • Cook for about 15-20 minutes, or until the broccoli and carrots are tender. The cooking time will depend on the size of your vegetable pieces. Stir occasionally. You want the vegetables to be soft but not mushy. The broccoli should still have a nice green color.

  7. Season the Soup:

    • Stir in the salt, ground black pepper, and nutmeg. If using, add the Dijon mustard and a few dashes of hot sauce now.
    • Taste the soup base at this point and adjust seasonings if needed. Remember, the cheese will add saltiness later, so don’t over-salt now.

  8. Incorporate the Cheese (The Grand Finale!):

    • Crucial Step: Reduce the heat to low or remove the pot from the heat entirely. This is very important to prevent the cheese from becoming stringy, grainy, or seizing up. High heat is the enemy of smooth melted cheese.
    • Add the freshly grated sharp cheddar cheese to the pot, a handful at a time, stirring gently and continuously after each addition until it’s fully melted and incorporated before adding more.
    • Continue stirring until all the cheese is melted and the soup is smooth and velvety. Do not let the soup boil after adding the cheese.

  9. Final Taste and Serve:

    • Once all the cheese is melted, taste the soup one last time. Adjust salt and pepper if necessary.
    • If the soup is thicker than you prefer, you can stir in a little more broth or milk until it reaches your desired consistency. If it’s too thin, you can let it simmer very gently for a few more minutes (before adding cheese is ideal for this, or be very careful not to overheat it if cheese is already in).
    • Ladle the hot, creamy soup into bowls and serve immediately.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 350-450

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