First off I have to forewarn you, I do not like soups…especially creamy soups!
So, I have no idea if this recipe does in fact taste like Panera Bread’s Broccoli Soup or not.
My daughter likes Panera’s, and I made this for her; however, she’s not here right now to taste it.
With that said, I guess you’ll have to wait til she tries it tomorrow or make it yourself and see! LOL
Update:
My daughter did not like it, she said it wasn’t like Panera’s.
Apparently Panera’s doesn’t puree all of the broccoli?
I don’t know.
She said it was ‘ok’ but the texture wasn’t doing it for her!
This is supposed to be similar to Panera’s Broccoli soup so here you go.
Ingredients:
1 TBS butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half & half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots-sliced
salt & pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
Directions
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.
Stir constantly and slowly add the half & half, making a roux.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.
Add the broccoli, carrots and onions.
Cook over low heat until the veggies are tender for 20-25 minutes.
Add salt and pepper.
The soup should be thickened by now.
Pour into food processor or blender and puree.
Return to pot over low heat and add the grated cheese; stir until well blended.
Stir in the nutmeg and serve.
