Panera Broccoli Cheese Soup is a favorite of so many of us. These creamy, cheesy, soup is perfect for a hearty lunch. This is easy to make, we take frozen broccoli, fresh carrots, two types of cheese to make this soup. You can purchase a bread bowl from the grocery store, and you will have Broccoli Cheese Soup just like Panera Bread.
Broccoli Cheese Soup is one of those soups that just warms the soul. I love to serve this style of soup with popovers, or fresh yeast rolls with butter. This recipe calls for the loaf processed cheese food, you might know this as Velveeta, but in this recipe, the store brand, is good to use. If you are concerned about salt, use the low sodium chicken broth. Keep your heat at a medium to a medium to heat, and stir this frequently so it doesn’t scorch. If you need to reheat this soup, I suggest you reheat on the stove top, and add a little milk to the soup because it may become very thick after it is refrigerated.
Panera Broccoli Cheese Soup
Panera Broccoli Cheese Soup
Panera Broccoli Cheese Soup is an easy soup to duplicate, try this recipe it tastes just like it does in the restaurant with this recipe.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup chopped yellow or white onion
- 1 cup of half and half
- 2 14.5 ounce cans low sodium chicken broth
- 1 16 ounce package of frozen chopped broccoli
- 1 cup Julianne cut carrots - shredded carrots are ok to use
- 1 pound loaf processed cheese food (Velveeta or a store brand)
- 8 ounces shredded cheddar cheese
- salt and pepper to taste
Instructions
In a large saucepan melt together butter, flour, and chopped onions. Cook butter an flour together for about a minute, and then slowly add in half and half. Add about 1 quarter of the half and half, whisk until thickened and smooth. When all of the half and half is incorporated add frozen broccoli, and American cheese, when the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes. During the last 10 minutes of cooking add the 8 ounces of shredded cheddar cheese. Serve when all cheese if fully melted.
Print Recipe
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
