Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4
It’s coup season! The nights are getting colder, and nothing beats a comforting bowl of this Panera Broccoli Cheese Soup. It’s a creamy, smooth, and tasty soup that you can easily whip up in no more than thirty minutes! If feeding a big family or a huge crowd, feel free to double the ingredients.
This simple copycat is not only delicious, but it’s very easy on the wallet. Because of this recipe, we haven’t gone to Panera for a long time. We love Panera, but it’s quite expensive. And I think, this copycat recipe is more than enough to satisfy our cravings. Make this Broccoli Cheese Soup at home, any time and in no time!
Ingredients
½ c. diced onions (yellow or white)
¼ c. unsalted butter
1 c. shredded carrots (I used matchsticks that I cut into half-inch pieces)
1 ½ c. chicken broth
1 c. heavy whipping cream
1 c. milk (I use skim/fat-free)
¼ c. all-purpose flour
2 ½-3 c. broccoli florets, chopped small
pinch of crushed red pepper flakes (or more as desired)
2 c. shredded cheddar cheese
1 ½ teaspoon kosher salt
½ teaspoon black pepper
How to make Copycat Panera Broccoli Cheese Soup
Step 1: Melt the butter in a large pot over medium-high heat. Once the butter has melted, add the onions, carrots, and broccoli to the pot. Cook for about 5 minutes until the veggies have softened.
Step 2: To the pot, gradually add in the broth, milk, and cream. Sprinkle with flour followed by salt, pepper, and red pepper flakes. Stir well and continue to cook for another 10 to 15 minutes over medium heat until thickened.
Step 3: Add the cheese once the mixture has softened. Stir well until the cheese has melted and is smooth.
Step 4: Serve immediately. Enjoy!
Nutrition Facts:
Yield: 4, Serving Size: 1
Amount Per Serving: Calories: 725Total Fat: 55gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 160mgSodium: 1777mgCarbohydrates: 40gFiber: 11gSugar: 9gProtein: 26g
Ingredients
- ½ c. diced onions (yellow or white)
- ¼ c. unsalted butter
- 1 c. shredded carrots (I used matchsticks that I cut into half-inch pieces)
- 1 ½ c. chicken broth
- 1 c. heavy whipping cream
- 1 c. milk (I use skim/fat-free)
- ¼ c. all-purpose flour
- 2 ½-3 c. broccoli florets, chopped small
- pinch of crushed red pepper flakes (or more as desired)
- 2 c. shredded cheddar cheese
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Step 1: Melt the butter in a large pot over medium-high heat. Once the butter has melted, add the onions, carrots, and broccoli to the pot. Cook for about 5 minutes until the veggies have softened.
Step 2: To the pot, gradually add in the broth, milk, and cream. Sprinkle with flour followed by salt, pepper, and red pepper flakes. Stir well and continue to cook for another 10 to 15 minutes over medium heat until thickened.
Step 3: Add the cheese once the mixture has softened. Stir well until the cheese has melted and is smooth.
Step 4: Serve immediately. Enjoy!
