Panera Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and is quick enough to get you through the week. This broccoli cheese soup competes for the 1 soup recipe on this blog with this slow cooker potato soup.
I know this broccoli cheddar soup recipe is floating around on blogs, but it’s my job to share recipes that I really love and this is one of them.
I know this recipe tastes just like Panera’s delicious broccoli cheddar soup because I ate it at least once a week during my last pregnancy.
It was the ONE thing I was looking forward to and I’m sure the people at Panera knew my name. They serve Panera Cheese Broccoli Soup with a warm, crusty baguette. My God.
This almost makes me want to get pregnant again.
INGREDIENTS:
- 1/4 cup melted butter
- 1/2 medium onion, chopped
- 1/4 cup flour
- 2 cups half cream
- 2 cups broth or chicken stock
- 1/2 pound broccoli (approx . 3 cups), chopped
- 1 cup julienned carrots (you can purchase matchstick carrots in the produce section)
- 1/4 teaspoon nutmeg (optional, but adds flavor)
- 8 ounces grated sharp cheddar cheese, (2 cups)
- Salt and pepper
PREPARATION:
1.Melt 1/4 cup butter and sauté the onion until soft. Dust the mixture with flour. Cook and stir over medium heat for 1 to 2 minutes.
Halve & half and chicken broth.
Add broccoli and carrots. Cook over low heat for 20-25 minutes until broccoli and carrots are tender.
Add salt and pepper.You can leave the soup in chunks or puree and stir about 1 cup of soup to make a smoother soup (that’s what I do). Return heat to low and add the cheese. If the temperature is too high, the soup can become grainy. Add nutmeg if necessary.
5.Serve with crusty bread.
