Copycat Mcdonald S Broccoli Cheese Soup Recipes

COPYCAT MCDONALD'S BROCCOLI CHEESE SOUP

Copycat Mcdonald's Broccoli Cheese Soup image

Make and share this Copycat Mcdonald's Broccoli Cheese Soup recipe from Food.com.

Provided by Inactive Account

Categories High Protein

Time 20m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups water
1/2 cup flour
1/2 cup powdered milk
3 tablespoons chicken bouillon powder
1 teaspoon instant minced onion
black pepper
5 ounces frozen chopped broccoli
1 tablespoon sour cream
1 tablespoon butter
1 slice American cheese

Steps:

Into blender put first 6 ingredients.
Blend on high until smooth.
Pick out larger pieces of broccoli and put in blender.
Blend those until tiny bits.
Put aside 3/4 cup cooking water from broccoli and discard rest of water.
Pour blender mixture into top of double boiler over simmering water, stirring until smooth and thickened.
Stir in cooking water and broccoli, diced fine.
Add remaining ingredients.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Copycat Panera® Broccoli Cheddar Soup image

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

Ingredients

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

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 BROCCOLI CHEESE SOUP

Panera Broccoli Cheese Soup image

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

Ingredients

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, julienned, grated
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
crusty bread or bread bowl
2 cups whole milk

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

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