Panera Broccoli Cheddar Soup
User Reviews
5
Panera Broccoli Cheddar Soup
Description
This soup begins with cooking butter, flour, and onions to form a roux, providing a thick base and subtle caramelized onion flavor. Half-and-half is gradually whisked in to create creaminess before adding chopped frozen broccoli and Velveeta cheese, which melts smoothly to give a velvety cheese texture. Chicken broth is stirred in to adjust the soup's consistency, followed by the addition of julienned or shredded carrots that simmer until tender. Finally, sharp cheddar cheese is added and melted into the soup, enhancing the cheese depth and richness. Seasoning with salt and pepper is the final step before serving.
The finished soup is creamy and thick with small chunks of broccoli and carrots throughout, offering a comforting, mild-cheese flavor balanced by the vegetables. It is suitable as a hearty lunch or starter.
For best flavor, freshly grated cheese is recommended to avoid anti-caking agents. Cooking the roux until light golden enriches the taste. Adding cheese off heat prevents curdling.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup white onion chopped
- 1 cup half-and-half
- 16 ounces broccoli frozen, chopped
- 16 ounces American cheese Velveeta
- 29 ounces chicken broth 2 cans, low-sodium
- 1 cup carrot Julianne cut, or shredded
- 8 ounces cheddar cheese shredded
- salt to taste
- black pepper to taste
Instructions
- 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.
Notes
- For best flavor, use freshly grated cheese instead of pre-shredded to avoid anti-caking agents.
- Cook the flour and butter roux until lightly golden for improved taste.
- Add cheese off the heat to prevent curdling and ensure a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 140mg | 47% |
| Sodium | 1629mg | 68% |
| Potassium | 633mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5385IU | 108% |
| Vitamin C | 70mg | 78% |
| Calcium | 1156mg | 116% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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