Best Panera Bread Broccoli Cheddar Soup Recipe
Today Recipes | Best Panera Bread Broccoli Cheddar Soup Recipe – In my experience, this soup is like a time machine. It brings me right back to my college days when there became a Panera Bread IN my dorm. Whoever thought up that idea is the genius! Objective,i’m not attending lie… there became a stretch of this time when you could see me as Panera one or more times a week. And looking for nights partying, umm… studying… rrt had been just the right spot for that pick me up.
But sadly, I do not have a home in the dorms anymore. And my current apartment is lacking a Panera. So if your longing for broccoli cheddar soup hits I am type of desperate! Sure, I may find another Panera, however when you use your feet and the actual bus for travel… well… making the soup myself appears like the simpler option.
Panera Bread Broccoli Cheddar Soup Recipe
So thats what Used to do! And yes it proved so super creamy and delicious. I’m kicking myself now because of not keeping tabs on simply how much all the components cost me… because I know it’s less expensive than what Panera is asking us to shell out. Oh well, the next occasion! And you best believe you will encounter a next time. This soup is just too good not for making again and again… and again! But maybe with many healthier swap outs.
Because I do not have lots of soup making experience I am choosing to complement a recipe I discovered on Food Network.
Once we left Denver to proceed to america I had no idea simply how much We would miss definitely the restaurant. I ran across Panera Bread only months before we left that’s why was love to begin with taste. We hadn’t lived here prior to I started craving their delicious broccoli cheddar soup and I began my search for an additional best thing. I never might have guessed We would understand that it is in my own ring kitchen.
My food-and-recipe-loving-mother-in-law, who surely heard me raving about Panera Bread (over and all the time again), found this recipe in a single of her cookbooks (called America’s Most Wanted Recipes) and brought it onto me having a note that said “Jenny (that’s what she calls me) – when I saw this I think of you.” She knows me so well.
The truth is that I’m a tad skeptical to begin with about how good it is stunning the real thing and Stick to admit I’m pleasantly surprised. It is definitely the best broccoli cheddar soup recipe I’ve ever tried that’s why is actually a very close likeness to the real thing.
- 6 tablespoons unsalted butter
- 1 small onion
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 3 cups chicken broth
- 2 bay leaves
- a few cloves of garlic (my addition)
- 1/4 teaspoon nutmeg (I left this out)
- salt and pepper
- 4 cups broccoli
- 1 carrot
- 2 1/2 cups (one 8oz bag) shredded cheddar cheese
The initial step is preparation. Chop your onion and carrot. Mince the garlic. Rip and chop your broccoli into little trees. Fear not about leaving the broccoli a bit chunkier simply because it will wither and die while in the soup later. Get out of the bay leaves. They’re there to flavor the soup but will likely be applied for at the end of cooking.
Measure your half-and-half, chicken broth and cheese.
Have your butter and flour ready.
If you are in the least nervous about cooking having your complete ingredients available sure takes the stress off. Plus, it will make you sense that you’re using a cooking show!
Alright, let’s get cooking. Melt all 6 tablespoons of butter over medium heat.
Add onions and cook until soft. About 5 minutes.
In the event the onions are completed, mix in your flour. This my local freinds is called a roux. It’s virtually the base for those creamy soups and sauces. Make sure you whisk out of all flour until you’re left with an easy no-lump mixture.
Allow flour cook for a few minutes together with the butter and onions atart exercising . your liquids. Start together with the half-and-half and pour slowly in the roux, mixing just like you go. Adding the chicken broth.
Hey! It’s starting to appear like soup! Very, boring soup. Add your bay leaves, garlic, salt and pepper. Choice to include the garlic later (rather than with the onions) to stop it from burning. Now are the time to include nutmeg if you’re sticking to the first recipe.
Turn the heat up a bit until you’ve reached a simmer then lower it to medium low. Let your soup base cook, uncovered, for about 20 minutes you should also stir occasionally.
In the event the 20 minutes are up you need to add the broccoli and carrots. Raise the heat until the thing is that an indication of your simmer then lower it to medium low.
Then wait another 20 minutes. Same drill as last time… stir often, no cover. Hang in there! We’re almost done!!
If you are 20 minutes are up make sure you fish out those bay leaves. The Food Network site says to transfer your soup with a blender (if you never own an immersion blender) to puree. I didnt like the noise of that for a couple reason… it sounded like a multitude and I like my soup a little chunky! A potato masher was the perfect solution! So mash up your broccoli or puree it within a blender. The option is yours.
Turn the heat off and add your cheese. Provide a great mix until each of the cheese is melted and incorporated in the soup. Hey look… broccoli cheddar soup!!!
Much like Panera.
Serve with sourdough bread as well as your palate wont watch a difference…
Yum yum yum yum yum!!! Super simple and easy super delicious!! This recipe made enough for a couple big bowls of soup and another bowl left over for supper the subsequent day.