Copycat Panera Broccoli Cheddar Soup
Copycat Panera Broccoli Cheddar Soup: Take TWO. I thought I had a good recipe for this before…. pshhh…. I found a much better one- one that allowed me to add “Copycat Panera” at the beginning of the title. SCORE.
I can say with certainty that this is my favorite soup. And I’ve tried a lot of soups in my day. When I’m in the mood for something warm and comforting, there is nothing better. I like my soup so hot that it burns my tongue… it’s a problem.
I recommend letting your soup simmer slowly, and for a long period of time.
It helps ensure that the vegetables are super tender, the flavors are well blended, and the broth is nice and thick. Plus, you can always sneak a little spoonful now and then as it simmers…. I won’t tell on you ; ) I mean, you have to taste-test, right? It’s out of your hands.
So once this soup came together…. I spazed out, basically. I yanked on my husbands arm, dragged him over to the big ol’ pot of soup and had him try it. “Whoa…. how did you do that?” was his response. So like a nutcase, I raced to grab my camera and a homemade bread bowl I had stored in the freezer and decided my blog had to be updated IMMEDIATELY.
And here we are! It had to be done.
Pssst! Check out my other Copycat recipes 🙂
- I can say with certainty that this is my favorite soup. And I’ve tried a lot of soups in my day. When I’m in the mood for something warm and comforting, there is nothing better. I like my soup so hot that it burns my tongue… it’s a problem.
- 1/2 stick butter 1/4 cup
- 1/2 medium yellow onion chopped
- 2 cloves garlic minced
- 2 cups half and half or 1 cup each milk and heavy cream
- 3 cups chicken broth
- 1/4 cup cornstarch You may need a little more to reach your desired thickness
- 1/4 teaspoon nutmeg don't overdo it
- 2 bay leaves
- 1 large carrot peeled and chopped small
- 4 cups broccoli florets about 1 head
- 2 1/2 cups grated cheddar cheese about 8 ounces
- Salt and pepper to taste
- In a large pot, cook the butter, onions and garlic on medium-low heat until they’ve reached a tender consistency.
- Add the half and half and chicken stock gradually, and stir.
- Mix the corn starch with just enough water to create a thick liquid and mix until no lumps remain. Add it to the soup mixture, along with the nutmeg and bay leaves. Continue to cook on medium-low until thickened.
- Add the carrots and broccoli to the soup and let the mixture simmer until the vegetables are very tender. Stir occasionally as it cooks.
- Remove the bay leaves and stir in the cheese until melted and well-combined. Season with salt and pepper if desired and serve warm!