Panera Broccoli Cheddar Soup Recipes

PANERA'S BROCCOLI CHEDDAR SOUP

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.

PANERA BROCCOLI CHEDDAR SOUP

Steps:

• In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute,
• Slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth.
• When all of the half-and-half is incorporated, add the broccoli and processed cheese.
• When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture.
• Add the carrots and simmer for about 10 minutes.
• Stir in the cheddar cheese and cook for 10 minutes more.
• Season with salt and pepper to taste.
• Serve when all the cheese is fully melted and blended through.

PANERA BROCCOLI CHEDDAR SOUP

Steps:

• Using a skillet over medium-high heat, melt the butter and saute the onions until translucent. This may take up to 5 minutes. Set aside, off the heat, when ready.
• In a large saucepan, whisk together 1/4 cup of melted butter with the flour, cooking over medium-low heat.
• Cook until the flour is no longer grainy, stirring continuously - add 1-3 tablespoons of milk to keep the flour from burning. This may take 3-4 minutes.
• Slowly pour the rest of the milk, whisking continuously, into the flour and butter mix.
• Stir the chicken stock into the saucepan and bring to a simmer.
• Cook for about 20 minutes, until the mix has thickened.
• Add the broccoli, carrots, sauteed onion, and celery to the thickened soup and simmer until the vegetables are fork-tender. This may take up to 20 minutes.
• Stir in the shredded cheese, mixing until the cheese has melted.
• Salt and pepper to taste.

PANERA BROCCOLI CHEESE SOUP

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.