Panera Bread Broccoli Cheddar Soup

68 Comments

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

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

Categories: Broth, Milk Products, Soup, Vegetables/Slaws/Salads

68 Comments »

      • Think I saw That recipe mixed in with other recipes that use organ meats. Only organ meat I will eat is liver. Love it. Ever tried liver and apples… In place of onion? Very good.

      • Oh no-no-no I was forced to eat liver as a kid and can not even stand the smell! So strange since I eat heart, gizzards and tongue….lol Liver just has it’s own taste.

      • I know what you mean… And I can’t prepare it myself. The sight and texture raw turns me off it. I eat it in diners that have it on the menu. The recipe with apple slices was prepared by a guy I was dating as he was trying to impress me and asked what I’d like prepared for dinner. That was 30 odd years ago and I still remember the meal. The guy remains a good friend.

  9. 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.

    Reply

  16. I do love cheesy broccoli soup. I have never put nutmeg in mine, I wonder if that is what makes it so good. Thanks for this one, I will try it next time I make it.

    Reply

      • I think I could use it after glancing at our weather forecast – now three to five inches of snow tonight through Monday night. Now you’ll really enjoy your retirement more unless you are taking the grandkids to school?

      • We are expecting 3-4 inches on Monday. It’s funny you said that about retirement because once a month I try to get together with all my clients and go out to eat with them. I take one Tuesday and another Wednesday! Thank God it isn’t suppose to hit then! The days of driving in the snow are done! Lol

      • That’s nice of you Diane. Yes, it is the news of the day and in the northern part of the state up to 10 inches … they can keep it! I’m ready for Spring!

  24. Pingback: Panera Bread Broccoli Cheddar Soup — In Dianes Kitchen | My Meals are on Wheels

  28. I haven’t been to Panera in a very long time and I also never had their soup. This however looks absolutely delicious and would love to make a soup like this this winter

    Reply

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