Panera Bread Broccoli Cheddar Soup

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This is a copycat recipe of Panera Breads Broccoli Cheddar Soup. It turned out cheesy and VERY good! It tasted just like Panera Breads soup in my opinion. I found this recipe in the book “Six Sisters’ Stuff Copycat Cooking” which has many recipes so expect me to post some more.

 

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Ingredients

 

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In a small skillet over medium heat

melt 1 Tbsp. of butter and sauté the

diced onion until translucent, set aside.

 

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In a large saucepan over medium heat,

whisk together the melted butter and

flour. Cook and stir for 2 – 3 minutes

until nutty brown and fragrant.

 

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Whisk in 2 cups of half-n-half and chicken broth

until smooth. Reduce heat and simmer

for 10 minutes stirring frequently.

 

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Add the broccoli, carrots and onions.

 

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Stir, cover and cook on low for 25 minutes.

 

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Stir in salt and pepper then remove

1 cup of the soup to a small bowl.

 

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Puree with a blender. I

used an immersion blender.

 

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Pour the pureed soup back into the pan.

 

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Stir in the nutmeg.

 

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Stir in the cheese. At this point I

decided I didn’t want my soup this

thick so I added more half-n-half.

 

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Cook a few minutes until the

cheese is melted and mixed in.

Place into serving bowls or cups.

 

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Garnish with shredded cheese and serve.

 

Panera Bread Broccoli Cheddar Soup

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

3F11E078-7C91-43B7-883C-0E74140B637B

Ingredients

  • 1 Tbsp. butter
  • 1/2 medium onion, chopped
  • 1/4 cup butter, melted
  • 1/2 cup all purpose flour
  • 2 cups half-n-half (I used 4 cups because I like it soupier)
  • 2 cups chicken stock or chicken broth
  • 3 cups chopped fresh broccoli
  • 1 cup julienned carrots (I used a potato peeler)
  • 1/2 tsp salt or to tatse
  • 1/4 tsp pepper or to taste
  • 1/4 tsp ground nutmeg
  • 2 cups shredded cheddar cheese (save a little for garnish)

Directions

  1. In a small skillet over medium heat, melt 1 Tbsp. of butter and sauté the onion until translucent, set aside.
  2. In a large saucepan over medium heat, whisk together the melted butter and flour. Cook and stir for 2-3 minutes until nutty brown and fragrant.
  3. Whisk in 2 cups of half-n-half and chicken broth until smooth. Reduce heat and simmer for 10 minutes stirring frequently.
  4. Add the broccoli, carrots and onions. Stir and cook on low for 25 minutes with a lid.
  5. Stir in the salt and pepper. Remove 1 cup of the soup and puree with a blender or immersion blender.
  6. Pour the puree back into the soup and stir.
  7. If you like the consistency continue to step 8. For me it was too thick so I added more half-n-half.
  8. Stir in the nutmeg and then the cheese.
  9. Cook a few minutes until the cheese melts and can be stirred into the soup. Place into a cup or bowl.
  10. Garnish with extra shredded cheddar cheese if you want then serve.

http://www.InDianesKitchen.com

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65 Comments »

  1. Ooooo I’m glad I saw this before I made my grocery list! I went to Panera a lot when I lived in L.A. and I always got this soup. They sell it at Walmart, and it’s good, but I can imagine that homemade will be even better.

    For those of us who despise chopping carrots, I think they sell bags of the julienned ones.

    Did you use mild, sharp, or extra sharp cheese? I usually buy extra sharp.

    Thanks for sharing! Can’t wait to eat this.

    Liked by 2 people

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