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Units Scale
- 1 tablespoon olive oil
- 1/4 cup whole wheat flour
- 2 cups low-fat milk
- 2 cups low-sodium vegetable broth
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 large carrots, grated
- 1 1/2 cups shredded reduced-fat sharp cheddar cheese
- Salt and black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Cook for 5 minutes, or until the onion is translucent.
- Stir in the whole wheat flour and cook for 1-2 minutes to make a roux.
- Gradually whisk in the low-fat milk and vegetable broth until smooth.
- Add the broccoli florets and grated carrots to the pot. Simmer for 15-20 minutes, or until the vegetables are tender.
- Using an immersion blender or transferring to a blender in batches, blend the soup until smooth.
- Return the soup to the pot if necessary and stir in the shredded reduced-fat cheddar cheese until melted and smooth.
- Season with salt and black pepper to taste.
- Serve the healthier copycat Panera Bread broccoli cheddar soup hot, garnished with additional shredded cheese if desired.