PANERA BREAD CHICKEN SALAD RECIPE RECIPES

Name: Panera Bread Broccoli Cheese Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon butter, melted; 1/2 medium onion, chopped; 1/4 cup melted butter; 1/4 cup flour; 2 cups half-and-half; 2 cups chicken stock or 2 cups bouillon; 1/2 lb fresh broccoli; 1 cup carrot, julienned; salt and pepper, to taste; 1/4 teaspoon nutmeg; 8 ounces grated sharp cheddar cheese

PANERA BREAD BROCCOLI CHEESE SOUP RECIPE - FOOD.COM

Panera Bread Broccoli Cheese Soup Recipe - Food.com image

I made this for dinner tonight and it was so delicious. Creamy and not too thick, and tons of flavor. Recipe from Key Ingredient.

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or 2 cups bouillon
1/2 lb fresh broccoli
1 cup carrot, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Steps:

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-and-half (this is called 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 in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Nutrition Facts : Calories 628.2, FatContent 49.1, SaturatedFatContent 30.3, CholesterolContent 146.2, SodiumContent 751.2, CarbohydrateContent 25.4, FiberContent 3.6, SugarContent 5.5, ProteinContent 23.8

PANERA BREAD BROCCOLI CHEESE SOUP RECIPE - FOOD.COM

Panera Bread Broccoli Cheese Soup Recipe - Food.com image

I made this for dinner tonight and it was so delicious. Creamy and not too thick, and tons of flavor. Recipe from Key Ingredient.

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or 2 cups bouillon
1/2 lb fresh broccoli
1 cup carrot, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Steps:

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-and-half (this is called 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 in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

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