COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
PANERA'S BROCCOLI CHEDDAR SOUP
Creamy broccoli cheddar soup is comfort food at its best and this Panera's Broccoli Cheddar Soup is an easy dinner that hits the spot.
Provided by Christy Denney
Time 35m
Number Of Ingredients 10
Steps:
- Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
- Whisk in the half & half and chicken stock.
- Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
- Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
- Serve with crusty bread.
Nutrition Facts : ServingSize 1 g, Calories 413 kcal, Carbohydrate 19 g, Protein 17 g, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 90 mg, Sodium 610 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g
PANERA BREAD'S BROCCOLI CHEDDAR SOUP RECIPE IS SIMPLE, CLASSIC, AND SO DELICIOUS
Anytime I haven't planned something to cook for dinner, I usually find myself at Panera. What can I say - Panera's broccoli cheddar soup just calls out
Provided by Maeve Reilly
Categories Soups/Stews
Time 55m
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon of butter over medium to high heat. Add onions and sauté for about 5 minutes.
- Chop 1 1/2 cups of broccoli, grate or shave 1 cup of carrots, and thinly slice 1 stalk of celery.
- Melt 1/4 cup of butter, then mix with 1/4 cup of flour in a large saucepan or pot over low to medium heat.
- Cook until flour loses granular texture. Stir for 3-4 minutes, and add in milk while whisking to keep from burning.
- Pour 2 cups of milk into flour gradually. Continue to whisk.
- Pour 2 cups of chicken stock into mixture. Bring to a simmer for about 20 minutes, or until the mixture is thickened.
- Add broccoli, carrots, onion, and celery. Simmer until vegetables are tender.
- Stir 2 cups of cheddar cheese into the soup until it melts.
- Season with salt and pepper. Dip in a baguette if you're looking for an extra Panera flair.
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
PANERA BREAD BROCCOLI CHEDDAR SOUP
I can't tell you if this is like Panera Bread or not because I've never been there, but this is a good soup. I added a little salt and pepper and red pepper to spice it up, but the recipe doesn't call for it. Recipe from www.lynnskitchenadventures.com (she came up with this recipe by trying several online recipes and taking what she liked from each to come up with the closest Panera copycat). Serving size is estimated.
Provided by AmyZoe
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Steam broccoli until tender, about 6 minutes.
- Chop broccoli finely (you can use a food processor if you like).
- In a large saucepan, combine broth and milk and slowly whisk in flour.
- Cover over medium to medium high heat and stir.
- Cook until it starts to thicken (just until it starts to boil).
- Add chopped broccoli.
- Reduce heat to medium low.
- Continue to cook about 5 minutes.
- Add cheese and stir until cheese melts.
- If using bacon, sprinkle each bowl with bacon.
Nutrition Facts : Calories 293.8, Fat 16.4, SaturatedFat 9.8, Cholesterol 48.1, Sodium 1026.7, Carbohydrate 17.3, Fiber 0.3, Sugar 0.9, Protein 19.4
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
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.
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