Name: Copycat Panera Broccoli Cheese Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1/4 cup butter, cubed -; 1/2 cup chopped onion -; 2 garlic cloves, minced -; 4 cups fresh broccoli florets (about 8 ounces) -; 1 large carrot, finely chopped -; 3 cups chicken stock -; 2 cups half-and-half cream -; 2 bay leaves -; 1/2 teaspoon salt -; 1/4 teaspoon ground nutmeg -; 1/4 teaspoon pepper -; 1/4 cup cornstarch -; 1/4 cup water or additional chicken stock -; 2-1/2 cups shredded cheddar cheese -; 6 small round bread loaves (about 8 ounces each), optional -; Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Panera Broccoli Cheese Soup

1. 1/4 cup butter, cubed -

2. 1/2 cup chopped onion -

3. 2 garlic cloves, minced -

4. 4 cups fresh broccoli florets (about 8 ounces) -

5. 1 large carrot, finely chopped -

6. 3 cups chicken stock -

7. 2 cups half-and-half cream -

8. 2 bay leaves -

9. 1/2 teaspoon salt -

10. 1/4 teaspoon ground nutmeg -

11. 1/4 teaspoon pepper -

12. 1/4 cup cornstarch -

13. 1/4 cup water or additional chicken stock -

14. 2-1/2 cups shredded cheddar cheese -

15. 6 small round bread loaves (about 8 ounces each), optional -

16. Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper -

How to cook deliciously - Copycat Panera Broccoli Cheese Soup

1. Stage

In a 6-quart stockpot, heat butter over medium heat. Saute the onion and garlic until tender, about 6 to 8 minutes.

2. Stage

Stir in the broccoli, carrot, stock, cream and seasonings and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 10 to 12 minutes.

3. Stage

Mix the cornstarch and water until smooth and stir the slurry into the soup. Bring to a boil, stirring occasionally. Cook and stir until the soup is thickened, about 2 minutes. Remove the bay leaves. Stir in the cheese until melted. Editor's Tip: Avoid a gritty texture by allowing the soup to cool slightly before you add cheese. Stir in a little at a time until it melts in.

4. Stage

If using bread bowls, cut a slice off the top of each loaf. Hollow out the bottoms, leaving 1/4-inch thick shells. Fill with soup just before serving.

5. Stage

You can serve the soup as is, or add toppings like shredded cheddar cheese, freshly cracked pepper, ground nutmeg and crumbled bacon.