Copycat Panera Bread Broccoli Cheese Soup Recipe

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Recipes.net Team March 20, 2020

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

  • 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
  1. Saute onion in 1 tbsp butter. Set aside.

  2. 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.

  3. Slowly add the half and half and continue stirring. Add the chicken stock, all while continuing to whisk. Simmer for 20 minutes.

  4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, for about 20 minutes.

  5. Add salt and pepper. By now, the soup should be thickened.

  6. Pour in batches into a blender and puree. Return the puree to the pot and place over low heat.

  7. Add the grated cheese and stir until well blended. Stir in the nutmeg and serve.

How To Make Copycat Panera Bread Broccoli Cheese Soup

0 from 0 votes
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Serves:
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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

  1. Saute onion in 1 tbsp butter. Set aside.

  2. 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.

  3. Slowly add the half and half and continue stirring. Add the chicken stock, all while continuing to whisk. Simmer for 20 minutes.

  4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, for about 20 minutes.

  5. Add salt and pepper. By now, the soup should be thickened.

  6. Pour in batches into a blender and puree. Return the puree to the pot and place over low heat.

  7. Add the grated cheese and stir until well blended. Stir in the nutmeg and serve.

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