Copycat Panera Bread Broccoli Cheese Soup
User Reviews
4.9
Copycat Panera Bread Broccoli Cheese Soup
Description
The Copycat Panera Bread Broccoli Cheese Soup features a luscious combination of cheddar cheese and fresh vegetables. It begins with sautéed white onion in butter, providing a mild sweetness and aroma. A roux made from melted butter and flour thickens the broth, which combines half-and-half and chicken stock for a velvety base. Fresh broccoli florets and shredded carrot simmer in the soup until tender, contributing texture and color. The addition of nutmeg brings a subtle warmth that complements the sharp cheddar cheese melted in at the end. For a creamier texture, the soup can be pureed, allowing the flavors to meld smoothly.
Its rich and creamy profile, combined with the heartiness of broccoli and cheese, makes this soup suitable for cooler days or as a filling appetizer. It pairs well with crusty bread or a simple salad to balance the richness.
The recipe encourages attentive simmering to fully soften the vegetables without overcooking. Seasoning with salt and black pepper is adjusted to taste, ensuring balanced seasoning throughout. The inclusion of nutmeg adds a nuanced layer often found in classic cheese soups.
Ingredients
- 1 tablespoon butter unsalted
- 1/2 medium onion chopped, white
- 1/4 cup unsalted butter melted
- 1/4 cup all-purpose flour
- 3 cups half-and-half
- 3 cups chicken stock
- 2 cups broccoli fresh florets
- 1 cup carrot shredded
- 1/2 teaspoon nutmeg
- 3 cups cheddar cheese grated, sharp
- salt to taste
- black pepper to taste
Instructions
- Sauté 1/2 medium white onion, in 1 tablespoon unsalted butter and set aside. In a large pot, whisk together the melted 1/4 cup unsalted butter, and 1/4 cup all purpose flour over medium heat for about 3-4 minutes.
- Slowly whisk in 3 cups half-and-half and 3 cups chicken stock. Let it simmer for about 20 minutes.
- Add 2 cups fresh broccoli florets, 1 cup carrots,and sauteed onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
- Add 1/2 teaspoon nutmeg, salt and pepper to taste, and 3 cups sharp cheddar cheese,. Let the cheese melt, and then serve. For a smoother soup, you can puree the soup.
Notes
- Sauté onions thoroughly to enhance their sweetness before adding to soup.
- Simmer the soup gently to fully cook the broccoli and carrots without breaking them down too much unless pureed.
- Adjust seasoning after cheese is melted to ensure balanced saltiness.
- For a smoother texture, puree the soup partially or completely depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 537mg | 22% |
| Potassium | 387mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 3785IU | 76% |
| Vitamin C | 23mg | 26% |
| Calcium | 420mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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