Panera Broccoli Cheese Soup

Transform your kitchen into a cozy café with this Panera Broccoli Cheese Soup that brings restaurant-quality comfort right to your dining table. This isn't just another soup – it's a creamy, cheesy masterpiece that will warm your soul and delight your taste buds.

Imagine a velvety soup packed with tender broccoli, sweet carrots, and a rich cheese base that captures the essence of your favorite café comfort food. Whether you're craving a hearty lunch or looking for a comforting dinner, this soup delivers pure culinary bliss.

Perfect for cheese lovers and vegetable enthusiasts, this soup transforms simple ingredients into a restaurant-worthy dish.

Panera Broccoli Cheese Soup: A Creamy Vegetable Sensation

This isn't just another soup recipe – it's a culinary creation that elevates everyday ingredients into something truly spectacular. Crafted with care, the soup combines the freshness of broccoli with the richness of sharp cheddar cheese.

Get ready to discover a soup recipe that will become an instant family favorite, blending comfort and flavor in every spoonful.

Serving Suggestions:

Your Panera Broccoli Cheese Soup pairs perfectly with:

• Crusty bread
• Garlic croutons
• Green salad
• Grilled cheese sandwich
• Crispy bacon bits as topping

Pro Tips for Perfect Panera Broccoli Cheese Soup:

Roux Mastery: Whisk continuously when making the roux to prevent burning.

Cheese Melting: Add cheese gradually and stir until smooth.

Vegetable Prep: Cut broccoli and carrots into uniform, bite-sized pieces.

Cream Control: Use half-and-half for a rich, creamy texture.

Seasoning Secret: Nutmeg adds a subtle, warm depth of flavor.

Panera Broccoli Cheese Soup Recipe Details:

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Servings: 4-6
• Equipment: Large pot, whisk, cutting board, knife

Ingredients:

For the Soup Base:

• 1 tablespoon unsalted butter
• 1 small onion, chopped
• ¼ cup melted butter
• ¼ cup all-purpose flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• ½ pound fresh broccoli (about 2 cups), chopped into bite-size pieces
• 1 cup carrot, julienned
• ¼ teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• Salt and pepper to taste

Directions:

1. Begin by preparing your vegetables. Finely chop the onion, julienne the carrots, and chop the broccoli into uniform bite-sized pieces. Proper preparation ensures even cooking and a beautiful presentation.
2. In a large pot over medium heat, melt 1 tablespoon of unsalted butter. Add the chopped onion and sauté until it becomes soft and translucent, which typically takes about 5 minutes.
3. Pour in the ¼ cup of melted butter. Once it's hot, gradually whisk in the flour, creating a roux. Continue whisking for 3-4 minutes until the mixture turns a golden color and develops a nutty aroma.
4. Slowly incorporate the half-and-half and chicken stock, whisking continuously. This method helps prevent lumps and creates a smooth base for your soup.
5. Add the chopped broccoli and julienned carrots to the pot. Reduce the heat to low and let the soup simmer for about 20 minutes. The vegetables should become tender but still maintain a slight bite.
6. Stir in the nutmeg, salt, and pepper. These seasonings will enhance the overall flavor profile of the soup.
7. Gradually add the cheddar cheese, stirring constantly. Continue until the cheese melts completely and the soup becomes smooth and creamy.

Ready to Serve!

Ladle the hot soup into bowls. For an extra touch, sprinkle some additional grated cheese on top.

Storage Solutions:

• Store in an airtight container
• Refrigerate within 2 hours of cooking
• Can be stored for 3-4 days in the refrigerator
• Reheat gently on the stovetop
• May separate when reheated; stir well to recombine

Whether you're recreating a café favorite or simply craving a comforting bowl of soup, this Panera Broccoli Cheese Soup brings restaurant-quality flavor right to your home. Its creamy texture and cheesy goodness make it a guaranteed crowd-pleaser.

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