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.
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 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® 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
ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP
For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
- Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
- Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
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
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