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
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.
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
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.