Panera Bread Broccoli Cheese Soup
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #6100
August 03, 2012
"This is a copycat recipe, I had this one saved in my copycat recipe collections. I've made it and it's really good, I'm not sure why bread is included in the recipe name there is no bread in this recipe"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (420.1 g)
- Calories 646.9
- Total Fat - 51.1 g
- Saturated Fat - 28.9 g
- Cholesterol - 155.5 mg
- Sodium - 1081.3 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 1.4 g
- Sugars - 2.9 g
- Protein - 30.6 g
- Calcium - 673.4 mg
- Iron - 1.1 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.5 mg
Step 1
Saute onion and garlic in 1 tablespoon butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Step 2
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Tips & Variations
No special items needed.
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