Panera Broccoli Cheddar Soup Recipe
This flavorful Panera broccoli cheddar soup recipe tastes just like the original. Filled with hearty ingredients it's sure to be a hit!
Servings: 6
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 3 cups half and half
- 3 cups chicken stock (plus more if needed)
- 2½ cups broccoli florets, chopped
- 1 cups matchstick carrots
- 3-4 cups sharp cheddar cheese. shredded
- garlic salt and pepper season to taste
Instructions
- Whisk ⅓ cup butter in a large pot over medium heat, until melted.
- Whisk in flour and cook for a few minutes to create a roux.
- Pour half and half into the flour mixture gradually, making sure to whisk as you pour. Add chicken stock to the mixture. Bring to a simmer and cook for about 20 minutes, or until thickened.
- Add broccoli and carrots and simmer until the vegetables are tender (which takes an additional 20 minutes or so).
- Stir shredded cheddar cheese into the vegetable mixture and stir until the cheese melts.
- Season with garlic salt and pepper to taste.
Video
Notes
STORE. Store leftovers in an airtight container in the fridge for 4-5 days. For best results, reheat on the stovetop but the microwave works well too.
FREEZE. Let it cool completely and then fill freezer-safe container with the cooled soup. Lay it flat and freeze. Thaw in the refrigerator before reheating.
To reheat, cook on low heat on the stove. Stir occasionally to help all the ingredients reincorporate well.
Nutrition
Calories: 566kcal | Carbohydrates: 20g | Protein: 23g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 689mg | Potassium: 537mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5113IU | Vitamin C: 36mg | Calcium: 567mg | Iron: 1mg