Copycat Panera Broccoli Cheddar Soup
Broccoli and shredded carrot simmered in a roux base of milk, cream and stock, partly blended, then thickened with two cups of cheddar.
This copycat version of Panera's broccoli cheddar soup freezes well. To reheat a frozen batch, thaw it in the refrigerator overnight rather than microwaving it, since microwaving can make it separate. Reheat gently in a pot over medium heat, whisking often, to keep the soup smooth.
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Ingredients
- 1/4 cup plus 1 tablespoon butter
- 1 cup onion, finely diced
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 4 cups chicken or vegetable stock
- Salt and pepper, to taste
- 12 ounces frozen broccoli (about 2 1/2 cups)
- 1 cup shredded carrots
- 2 cups cheddar cheese, grated
Directions
- Melt 1 tablespoon butter in a large pot or Dutch oven over medium-low heat.
- Saute the diced onion in the butter until soft. Remove the softened onions from the pot and set aside.
- Increase heat to medium. Melt the remaining 1/4 cup butter in the pot, whisk in the flour to make a roux, and whisk quickly for 5 minutes.
- Pour in the milk and heavy cream while whisking.
- Pour in the chicken or vegetable stock, whisking to combine.
- Season with salt and pepper and bring to a simmer for 20 minutes.
- Add the frozen broccoli, shredded carrot, and cooked onions. Lower heat to a low simmer and cook until the vegetables are soft, about 20 minutes.
- Remove the soup from heat and use an immersion blender to combine it, keeping some medium-sized pieces of broccoli intact.
- Stir in the grated cheddar cheese.
- Serve hot with warm, crusty bread.
Notes
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