If you’ve never had Panera’s Broccoli Cheddar Soup you’re missing out. This recipe tastes just like it!
PANERA’S BROCCOLI CHEDDAR SOUP
I know this Panera’s Broccoli Cheddar Soup recipe has made the rounds around the blogs but my job is to share recipes that I really love and this is one of them.
The reason I know that this recipe tastes just like the delicious Broccoli Cheddar soup at Panera is because I ate this at least once a week during my last pregnancy.
It was the ONLY thing that I looked forward to eating and I’m sure the peeps at Panera knew me by name. They serve this Panera’s Broccoli Cheese Soup with a warm crusty baguette. Oh my goodness.
It almost makes me want to get pregnant again.
I once was in charge of making soup for 250 women. Guess which soup went first? Nope. Not the chicken noodle.
Yes, you guessed it. The Broccoli Cheddar soup. I mean who doesn’t like broccoli and cheese? Not only is it a healthy soup recipe at only 417 calories a serving.
You’ll need about 3 cups of broccoli chopped into bite sized pieces. You’re supposed to julienne a carrot. I cook a lot and I do not have the patience to do that.
They sell “matchstick” carrots in the produce section. Save yourself some sanity and time and just buy those.
Then eat a couple of bowls of this delicious broccoli cheddar soup. After all, it is the first day of fall today.
Is this Panera’s Broccoli Cheddar Soup gluten-free?
Part of the thickening agent in this soup is the flour in the roux. There’s only 1/4 cup and you can definitely leave it out but your soup will not be as thick. You can thicken it at the very end if needed by creating a cornstarch slurry.
Add a couple tablespoons of cornstarch to a small bowl and add water until it forms a paste. Whisk in this mixture at the end of cooking to thicken up the soup.
If you love this Panera’s Broccoli Cheddar Soup recipe, you’ll love these recipes:
Yield: 6 servings
cup melted butter
chicken stock or broth
(about 3 cups), chopped into bite size pieces
, julienned (can buy matchstick carrots in produce section)
grated sharp cheddar cheese
- salt and pepper
Sauté onion in 1 tablespoon of butter. Set aside.
Cook the 1/4 cup melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.
Add the chicken stock and simmer for about 10 minutes.
Add the broccoli, carrots and reserved onions. Cook over low heat 20-25 minutes.
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 did). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg.
Serve with crusty bread.