Panera’s Broccoli Cheddar Soup
Creamy broccoli cheddar soup is comfort food at its best and this Panera’s Broccoli Cheddar Soup is an easy dinner that hits the spot.
Prep: 10min
Total: 35min
Yield: 6
Serving Size: 1 g
Nutrition Facts: servingSize 1 g, calories 413 kcal, Carbohydrate 19 g, Protein 17 g, Fat 31 g, Saturated Fat 18 g, Trans Fat 1 g, Cholesterol 90 mg, Sodium 610 mg, Fiber 3 g, Sugar 7 g, unSaturated Fat 10 g
Ingredients:
- 1/4 cup melted butter
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock or broth
- 1/2 lb broccoli ((about 3 cups), chopped into bite size pieces)
- 1 cup carrot (julienned (can buy matchstick carrots in produce section))
- 1/4 teaspoon nutmeg ((optional but brings out the flavor))
- 8 ounces grated sharp cheddar cheese ((2 cups))
- salt and pepper
Instruction:
- Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
- Whisk in the half & half and chicken stock.
- Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
- Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
- Serve with crusty bread.
30 Minute Broccoli Cheddar Soup (Better than Panera!)
FAQ
What does broccoli cheddar soup contain?
Is there chicken broth in Panera broccoli cheddar soup?
Can I eat broccoli cheddar soup with stomach flu?
Cohen Katz again points to the fats that can be harder to digest in these soups, as well as the mucus-thickening dairy elements. Even if broccoli cheese soup is your favorite, it might be a good idea to wait until you’re well before eating.
Why won’t my cheddar cheese melt in my soup?
One of the simplest mistakes new cooks make when melting cheese is turning the heat too high. Temperatures over about 150 F break down the protein bonds in the cheese allowing too much of its moisture to escape. Bring your soup to a low simmer and gently toss in a small handful of cheese at a time.
