Paneras Broccoli Cheddar Soup Recipes

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.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

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.

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.

PANERA BREAD BROCCOLI CHEDDAR SOUP

Steps:

• Steam broccoli until tender, about 6 minutes.
• Chop broccoli finely (you can use a food processor if you like).
• In a large saucepan, combine broth and milk and slowly whisk in flour.
• Cover over medium to medium high heat and stir.
• Cook until it starts to thicken (just until it starts to boil).
• Add chopped broccoli.
• Reduce heat to medium low.
• Continue to cook about 5 minutes.
• Add cheese and stir until cheese melts.
• If using bacon, sprinkle each bowl with bacon.