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Copycat Panera Bread Broccoli Cheddar Soup

13 Comments

Copycat Panera Bread Broccoli Cheddar Soup

This delicious copycat recipe will keep you warm in the colder months. A classic recipe for any dinner table, Copycat Panera Bread Broccoli Cheddar Soup has a cheesy robust flavor that will have you eating spoonful after spoonful. No one does soup like Panera, except maybe you! If you love Panera's Broccoli Cheddar Soup, then you have to try this recipe at least once. There's nothing like making your favorite copycat recipes in the comfort of your own home. Try it today!

Serves: 4

Ingredients
  • 2 tablespoons butter, melted
  • 1/2 medium onion, finely chopped
  • 1/4 cup butter melted, plus 2 tablespoons
  • 1/4 cup flour
  • 2 cups half and half
  • 2 cups chicken stock or bouillon
  • 1/2 pound fresh broccoli
  • 1 cup carrots, julienned
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • 8 ounces sharp Cheddar cheese, grated
  • 1/4 teaspoon garlic powder
Instructions
  1. Melt 2 tablespoons of butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Remove and set aside.
     
  2. Melt 1/4 cup of butter and slowly add flour. Continue stiring until flour turns a brownish color.
     
  3. Stir constantly and slowly add the half-and-half (this is called making a roux).
     
  4. Add the chicken stock, whisking all the time. Simmer for 20 minutes.
     
  5. Add the broccoli, carrots, and sauteed onions. Cook over low heat until the veggies are tender, 20 to 25 minutes. Add salt, pepper, and garlic powder.
     
  6. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.
     
  7. Stir in the nutmeg and serve.

 

Notes

Ssshhhh! Check out these 31 Secret Restaurant Copycat Recipes ... they taste just like the real thing!

 

 

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My only question is that at the restaurant the brocoli is still in small pieces. wasthis added on after it was puried. Thanks I had Panera Brocoli 3 x a week in Deerfield Beach. Margo

Thank you for your question. This recipe is an interpretation of Panera's Broccoli Cheddar Soup. The recipe calls for you to puree the broccoli, so there shouldn't be large pieces.

Perfection!! My girls LOVE Panera's Broccoli Cheddar Soup and they said this one tastes exactly like it....and I agree! Thanks for helping this Mom hit it out of the park!!!

I understood the directions..

Our fire department is having a basket party on Oct. 6,2013 and we would like purchase some of your broccolia cheddar soup [like panera bread sells]. I was wondering where I could get it we live in Johnstown,Pa. Thank You Karen Yarina Franklin Fire Dept.

Made this soup on a chilly day. It is very good, but I think too much cheese takes away from the broccoli taste. Thank you for the recipe.

I haven't tried this yet - kitchen remodel- but it looks delish. Aside from being good chefs you all must have a tough hide to put up with the complaints and corrections. Bet you are all really nice people.

After I made my post below, I more carefully re-read the recipe and I believe the error is in the instructions. Here is how I believe the instructions should read: Ingredients 2 tablespoons butter, melted 1/2 medium onion, finely chopped 1/4 cup butter melted 1/4 cup flour 2 cups half and half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots, julienned 1/4 teaspoon nutmeg salt and pepper to taste 8 ounces sharp Cheddar cheese, grated 1/4 teaspoon garlic powder Instructions 1. Melt the 2 tablespoons of butter in a saucepan over moderate heat and saut until the onion is tender, but not brown. Remove from pan and set aside. 2. Melt the 1/4 cup of butter in the same saucepan over moderate heat and slowly add flour and continue stiring until flour turns a brownish color (this is called making a roux).. 3. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes. 4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt, pepper and garlic powder. 5. 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.

Thank you for posting how you make it. We hope you enjoyed it.

First, the making of the roux is generally considered to be when you are cooking the flour in the fat, butter in this case, then the gravy/soup/sauce is created when you add the liquid to the roux. Second, where did the onions come from in step #3? The only onion listed in the ingredients has already been cooked in step #1.

Instead of pouring hot liquids into a blender, I recommend leaving the soup in the pot, putting the pot in the sink, then using an immersion blender to puree the veggies. Much safer.

Hi Chef 2256862 - We have edited the recipe instructions to include the flour for the roux. @ katnapkatnap 8934336 - Thank you for bringing the spelling error to our attention. We have corrected the recipe. -Editors of RecipeLion

I'm sorry, but I used to be a proof reader, and your use of flour vs flower is almost comical.

i believe you left out the flour in making the roux

I believe you left out the ? steps of the roux

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