Appetizers / Soups / Salads

Panera Bread Broccoli Cheddar Soup takes several minutes to prepare.

Panera Bread Broccoli Cheddar Soup takes several minutes to cook.

Panera Bread Broccoli Cheddar Soup makes 1 servings.

The ingredients for Panera Bread Broccoli Cheddar Soup are:

1 serving Land O Lakes, Salted Butter, 1 Tbsp
2 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE)
.5 cup, grated Carrots, raw
4 serving Land O Lakes, Salted Butter, 1 Tbsp
0.25 cup Flour - Gold medal all purpose flour
2 cup Half and Half Cream
2 cup (8 fl oz) Chicken Broth or Bouillon
10 serving Cabot Extra Sharp White Cheddar Cheese - 1 oz.
227 grams Broccoli, fresh (8oz)

Here is how you make Panera Bread Broccoli Cheddar Soup:

Instructions:1. Melt the butter in a large soup pot (6 quarts) over medium heat.2. Once melted, add the garlic and grated carrot and stir occasionally about five minutes. Empty the vegetables into a medium-sized bowl and set aside.3. Return the pot to the burner. Add the second amount of salted butter (4 Tbsp, or 2 oz). Once the butter has melted, add the flour to the pot and whisk it into the butter/onion mixture. Let the flour cook for two minutes or until it is a light blond color instead of white. (This mixture of flour and butter is called a roux. The reason you want to make a roux is so the end result is a smooth soup without flour lumps.)4. Going slowly at first, start drizzling the half-and-half into the pot while whisking it constantly. Once the first amount of liquid has thickened, repeat three or four times the step of adding the half-and-half a little at a time and whisking until it thickens. Once the roux is noticeably thinner because of the liquid additions, you can add the rest of the half-and-half faster to the roux. Then pour in the two cups of chicken broth and stir to combine.5. Allow the soup to come to a boil over medium heat and then turn the heat down slightly to medium-low so that the soup is still simmering. Let it cook for 10-15 minutes until it is noticeably thicker, stirring occasionally so it does not stick to the bottom of the pan and burn. 6. Whisk in the grated cheddar a handful at a time, allowing it to melt before adding the next handful. Once the cheese has melted, add in the bowl of garlic and carrot to the pot. Add in the 8 oz of chopped broccoli and stir to combine. 7. Simmer the soup until the broccoli is tender but still bright green, about five minutes.8. Add salt and pepper to taste.9. Serve in a bread bowl or with a baguette.Serving Size: Makes 8 ServingsNumber of Servings: 1Recipe submitted by SparkPeople user SARAHSMC22.

The nutritional information for Panera Bread Broccoli Cheddar Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,459.2

• Total Fat: 202.9 g
• Cholesterol: 643.6 mg
• Sodium: 5,484.8 mg
• Total Carbs: 61.4 g
• Dietary Fiber: 9.3 g
• Protein: 95.9 g