Panera Bread Broccoli Cheddar Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
357 kcal
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Course
Main Course
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Cuisine
American
Panera Bread Broccoli Cheddar Soup
Description
Panera Bread Broccoli Cheddar Soup starts with sautéed onions in butter for a mild aromatic base, then a roux is made with flour and butter before adding broth and heavy cream to create a rich, creamy liquid. Fresh broccoli florets and carrots are added and cooked until tender.
The soup is seasoned with nutmeg, salt, and pepper to complement the cheddar cheese's sharpness, which is stirred in just before serving. The option to blend half the soup allows adjustment of texture between chunky and creamy.
This hearty soup offers both vegetable and cheese flavors with a smooth, velvety consistency when blended, suitable as a comforting starter or light main course.
Ingredients
- 6 tablespoon butter unsalted
- 1 onion diced
- 1/4 cup flour
- 2 cups heavy cream or half-and-half
- 2-4 cups vegetable broth add as needed
- 3 cups broccoli chopped into bite size pieces, fresh
- 1 1/2 cups carrot julienned
- 1/4 teaspoon nutmeg
- 2 cups cheddar cheese grated sharp
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Add 2 tablespoons of butter to a medium skillet over medium heat.
- Once the butter has melted, add diced onion and sauté for about 3-4 minutes, until translucent. Stir a few times. Once done, remove the skillet from heat and set it aside.
- Next, place a medium-heavy bottom pot or Dutch over medium heat.
- Once the pot is warm, add 4 tablespoons of butter and melt. Once melted, add the flour and cook over medium heat for 2-3 minutes. Stir constantly with a whisk. While still whisking, add the chicken broth. Stir to combine.
- Add the heavy cream, stir to combine, and simmer for about 10 minutes.
- Add the broccoli, carrots, and cooked onion. Add nutmeg. Add salt and pepper to taste. Cook over low heat for 20-25 minutes. Stirring occasionally.
- Once done, you can leave the soup chunky or blend about 1/2 of the soup, by adding it to a blender or using an immersion blender. After blessing the soup, stir it in for a smoother soup.
- Return to low heat and add the cheddar cheese.
- Serve warm with extra cheddar cheese. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 73mg | 24% |
| Sodium | 763mg | 32% |
| Potassium | 471mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 6555IU | 131% |
| Vitamin C | 44.4mg | 49% |
| Calcium | 387mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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