Panera Bread’s broccoli cheese soup recipe is well-loved for its rich texture and flavor. If you have leftovers, you can store it in the fridge and it should last you a while.
How To Make Copycat Panera Bread Broccoli Cheese Soup
Ingredients
- 1/2 medium onion, chopped
- 1 tbsp butter, melted
- 1/4 cup flour
- 1/4 cup butter, melted
- 2 cups half and half
- 2 cups chicken stock
- 12 lb fresh broccoli
- 1 cup carrots, julienned
- Salt and pepper, to taste
- 8 oz sharp cheddar, grated
- 1/4 tsp nutmeg
Instructions
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Saute onion in 1 tbsp butter. Set aside.
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Make a roux by cooking the 1/4 cup melted butter and flour over medium heat, stirring frequently with a whisk for about 4 minutes.
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Slowly add the half and half and continue stirring. Add the chicken stock, all while continuing to whisk. Simmer for 20 minutes.
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Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, for about 20 minutes.
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Add salt and pepper. By now, the soup should be thickened.
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Pour in batches into a blender and puree. Return the puree to the pot and place over low heat.
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Add the grated cheese and stir until well blended. Stir in the nutmeg and serve.
Nutrition
- Sugar: 2g
- :
- Calcium: 279mg
- Calories: 302kcal
- Carbohydrates: 10g
- Cholesterol: 54mg
- Fat: 24g
- Fiber: 1g
- Iron: 1mg
- Potassium: 231mg
- Protein: 11g
- Saturated Fat: 12g
- Sodium: 381mg
- Vitamin A: 3488IU
- Vitamin C: 2mg
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