Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
This will be one of the best soups you will ever taste! This Copycat Panera Broccoli Cheese Soup is loaded with incredible flavors that make it a total comfort food! It will not only satisfy your hungry stomach but also your soul! I kid you not! Well, you just need to try and taste it yourself! Don’t forget to share this recipe with everyone. Enjoy!
INGREDIENTS :
- 1 c shredded carrots (I used matchsticks that I cut into half-inch pieces)
- A pinch of crushed red pepper flakes (or more as desired)
- ½ c diced onions (yellow or white)
- 1 ½ c chicken broth
- ½ teaspoon black pepper
- 2 c shredded cheddar cheese
- ¼ c unsalted butter
- 1 c milk (I use skim/fat-free)
- 2 ½-3 c broccoli florets, chopped small
- ¼ c all-purpose flour
- 1 ½ teaspoon kosher salt
- 1 c heavy whipping cream
DIRECTIONS :
- Place a large pot on the stove and turn the heat to medium-high. Add butter and allow it to melt.
- Add the broccoli, carrots, and onions. Sauté for about 5 minutes or until soft and translucent.
- Gradually add the milk, cream, and broth. Stir every addition to combine.
- Add salt, red pepper flakes, flour, and pepper. Stir again until well incorporated. Let the mixture simmer for 15 minutes or until it becomes thick in texture.
- Add the cheese and stir until completely melted. Simmer for a few minutes. Remove from the heat.
- Garnish with your favorite toppings.
- Serve right away. Enjoy!
Notes:
- This recipe can yield up to 4 people. Make sure to double the ingredients if you are serving more than that.
- I highly recommend using good-quality cheese for this recipe.
- Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Amount Per Serving: Calories: 724 | Total Fat: 55g | Saturated Fat: 33g | Trans Fat: 1g | Unsaturated Fat: 17g | Cholesterol: 160mg | Sodium: 1374mg | Carbohydrates: 39g | Fiber: 11g | Sugar: 12g | Protein: 26g
COPYCAT PANERA BROCCOLI CHEESE SOUP
Yield:
4
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 1 c shredded carrots (I used matchsticks that I cut into half-inch pieces)
- A pinch of crushed red pepper flakes (or more as desired)
- ½ c diced onions (yellow or white)
- 1 ½ c chicken broth
- ½ teaspoon black pepper
- 2 c shredded cheddar cheese
- ¼ c unsalted butter
- 1 c milk (I use skim/fat-free)
- 2 ½-3 c broccoli florets, chopped small
- ¼ c all-purpose flour
- 1 ½ teaspoon kosher salt
- 1 c heavy whipping cream
Instructions
- Place a large pot on the stove and turn the heat to medium-high. Add butter and allow it to melt.
- Add the broccoli, carrots, and onions. Sauté for about 5 minutes or until soft and translucent.
- Gradually add the milk, cream, and broth. Stir every addition to combine.
- Add salt, red pepper flakes, flour, and pepper. Stir again until well incorporated. Let the mixture simmer for 15 minutes or until it becomes thick in texture.
- Add the cheese and stir until completely melted. Simmer for a few minutes. Remove from the heat.
- Garnish with your favorite toppings.
- Serve right away. Enjoy!
