Panera Broccoli Cheese Soup Recipe
User Reviews
5.0
24 reviews
Excellent
Panera Broccoli Cheese Soup Recipe
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Delicious, better-than-Panera Broccoli Cheese soup. Fresh broccoli, shredded carrots, rich in a flavorful beautifully balanced, cream soup base, finished with sharp cheddar cheese. Easily convert to gluten-free and/or vegetarian.
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Ingredients
- 1/4 cup butter + 1 tablespoon butter
- 1/2 medium onion chopped
- ¼ cup all-purpose flour or swap out All-Purpose Gluten Free Flour
- 2 cups half-and-half whole milk can also be used
- 2-4 cups chicken broth or vegetable broth
- 1/2 pound broccoli about 3 cups chopped into bite size pieces, fresh is best
- 1 cup carrot grated/shredded (about 1–2 large carrots)
- 1 ½ teaspoons sea salt to taste, watch this, taste before adding salt, cheese can be salty]
- ¼ teaspoon nutmeg fresh ground or jarred
- Black pepper to taste
- 8 ounces sharp cheddar grated, white or yellow cheese (about 2 cups)
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Instructions
- In a medium saucepan over medium heat, saute onion in 1 tablespoon of butter until caramelized (browned), remove from pot and reserve. About 5-7 minutes.
- Place remaining 1/4 cup of butter in the same saucepan, melt completely, whisk in flour, whisking constantly over medium heat until thickened and golden brown, about 2-3 minutes. Slowly, while whisking pour in half-and-half, will thicken up very quickly, keep adding until combined.
- Add chicken broth (start with 4 cups) and whisk well to combine, bring to simmer (it'll take 3-5 minutes, watch closely, it will rise up quickly). Add broccoli, carrots and reserved caramelized onions, cover, simmering about 15-20 minutes until tender. If too thick, add more broth, up to 2 cups.
- Add salt and pepper to taste. Remove 1-2 cups of the chunky mixture and blend in blender or lightly blend directly in the pot using an immersion blender. Return to soup pot and stir to combine. This will yield a smoother, creamier soup, but it's not necessary. Return to low heat and adding shredded cheese, stirring until completely melted.
Equipments used:
Notes
- This recipe easily doubles and can be kept warm in a crockpot!
Nutrition Information
Show Details
Serving
1cup
Calories
530kcal
(27%)
Carbohydrates
15g
(5%)
Protein
19g
(38%)
Fat
45g
(69%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Cholesterol
99mg
(33%)
Sodium
620mg
(26%)
Potassium
511mg
(15%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
7203IU
(144%)
Vitamin C
55mg
(61%)
Calcium
575mg
(58%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 530kcal | 27% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 45g | 69% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 99mg | 33% |
| Sodium | 620mg | 26% |
| Potassium | 511mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 7203IU | 144% |
| Vitamin C | 55mg | 61% |
| Calcium | 575mg | 58% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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