Description
This Copycat Panera Broccoli Cheese Soup recipe captures the creamy, cheesy flavor of the original Panera classic, perfect for a comforting homemade meal that saves you money.
Ingredients
Units
Scale
Ingredients
- 5 Tablespoons salted butter
- 1/2 cup chopped yellow onion
- 1/4 cup all-purpose flour
- 1 3/4 cup chicken broth
- 2 cups half and half
- 3 cups broccoli florets cut into bite-sized pieces
- 1 cup julienned carrots
- 1 teaspoon salt
- 8 ounces cheddar cheese, mild or sharp shredded (about 2 cups)
Instructions
- COOK ONIONS: Melt butter to a large heavy-bottomed pot over medium heat. Add onions and cook until lightly golden brown on the edges and the onions are translucent about 4-5 minutes.
- MAKE ROUX: Make a roux by stirring in the flour. Continue to stir and cook the flour mixture until the roux turns the color of peanut butter. This will take about 4 minutes.
- MAKE SOUP: Grab a whisk and slowly pour in the chicken broth and half and half while whisking constantly. Turn the heat up to medium-high and bring the soup to a slow bubble. Once bubbling, reduce the heat to simmer.
- SIMMER SOUP: Stir in the broccoli florets and carrots. Simmer the soup for 15 minutes, stirring every 3-4 minutes.
- TO FINISH: Stir in the salt and cheddar cheese until the cheese is nice and melted. Season the soup to taste with additional salt. Serve.
Notes
- Serve the soup on its own or with bread bowls.
- Make sure you don’t heat the broth and half and half too quickly because you run the half and half curdling risk.
