PANERA BROCCOLI CHEESE SOUP
Make and share this Panera Broccoli Cheese Soup recipe from Food.com.
Provided by chefnini
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion in butter. Set aside.
- Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
- Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
- Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
- Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
- Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.
Nutrition Facts : Calories 702.6, Fat 53, SaturatedFat 32.5, Cholesterol 158.3, Sodium 803.7, Carbohydrate 31.3, Fiber 3.6, Sugar 11.7, Protein 27.6
COPYCAT PANERA BREAD BROCCOLI & CHEESE SOUP
I absolutely LOVE Panera Bread's Broccolli and Cheese Soup. Even better when its in a bread bowl! I finally found a recipe that is sooo close that I cant even tell the difference! Recipe courtesy of wynnebaer of GroupRecipes Picture courtesy of CD Recipes I totally forgot to take a picture of this awesome soup! It makes such a...
Provided by Linda Kauppinen
Categories Other Breads
Time 1h
Number Of Ingredients 12
Steps:
- 1. Saute onion in 1 tbls. butter In another pan, cook melted butter and flour , whisking over medium heat for 3-4 minutes Slowly add half & half while continuing to whisk Add chicken stock, while continuing to whisk Once it starts to simmer, let simmer for 20 minutes
- 2. Add broccoli, carrots and onions Cook over low heat until veggies are tender Add salt and pepper
- 3. Pour in batches into blender and mix or use immersion blender Return to pot and over low heat, add cheese, stirring until well blended Stir in the nutmeg
- 4. Make or purchase individual sized bread rounds Cut tops off of bread bowls Hollow out Pour soup into bowls
PANERA BREAD BROCCOLI CHEESE SOUP
I made this for dinner tonight and it was so delicious. Creamy and not too thick, and tons of flavor. Recipe from Key Ingredient.
Provided by Barenakedchef
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
- Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
COPYKAT PANERA BROCCOLI CHEESE SOUP
Panera Broccoli Cheese Soup is a favorite of so many of us. This creamy, cheesy, soup is perfect for a hearty lunch. This is easy to make, we take frozen broccoli, fresh carrots, two types of cheese to make this soup. You can purchase a bread bowl from the grocery store, and you will have Broccoli Cheese Soup just like Panera Bread. Broccoli Cheese Soup is one of those soups that just warms the soul. I love to serve this style of soupr with popovers, or fresh yeast rolls with butter. This recipe calls for the loaf processed cheese food, you might know this as Velveeta, but in this recipe, the store brand is good to use. If you are concerned about salt, use the low sodium chicken broth. Keep your heart at a medium to a medium-high heat, and stir this frequently so it doesn't scorch. If you need to reheat this soup, I suggest you reheat on the stove top, and add a little milk to the soup because it may become very thick after it is refrigerated.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan melt together butter, flour and chopped onions. Cook butter and flour together for about a minute, and then slowly add in half-and-half. Add about 1 quarter of the half-and-half, whisk until thickened and smooth. When all of the half-and-half is incorporated add frozen broccoli, and Velveeta cheese, when the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes. During the last 10 minutes of cooking add the 8 ounces of shredded Cheddar cheese. Serve when all cheese is fully melted.
Nutrition Facts : Calories 795.6, Fat 57.9, SaturatedFat 36.5, Cholesterol 186.9, Sodium 2219, Carbohydrate 30.1, Fiber 4.8, Sugar 13.6, Protein 42.5
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