If you love the restaurant version, this soup, similar to our Broccoli Cheese Soup is a MUST-TRY for soup season.
We Love Broccoli Soup!
One of my favorite soups is Panera broccoli cheddar soup recipe. It’s different from our classic Broccoli Cheese Soup, but just as good!! Why we love it:
Easy. This soup comes together with a few steps and is ready to enjoy in only 45 minutes! Delicious. The combination of cheese and broccoli makes this soup irresistible!! Top it off with croutons – you won’t regret it. Serve all year. This copycat soup is creamy and tastes like heaven in a Bread Bowl or served up with some fresh Dinner rolls.
Ingredients
butter all-purpose flour – the flour is used to make a roux which is the base for a thick and creamy soup. half and half – or heavy cream chicken stock – or chicken broth. To make this vegetarian use vegetable broth. broccoli florets – you can also use frozen broccoli. Chop it and let it thaw and come to room temperature before adding it to the soup. matchstick carrots sharp cheddar cheese – freshly shredded is best since the pre-shredded cheese does always melt as well. garlic salt and pepper – to taste
How to Make Panera Broccoli Cheddar Soup
Storing Info
STORE. Store leftovers in an airtight container in the fridge for 4-5 days. For best results, reheat on the stovetop but the microwave works well too. FREEZE. Let it cool completely and then fill freezer-safe container with the cooled soup. Lay it flat and freeze. Thaw in the refrigerator before reheating. To reheat, cook on low heat on the stove. Stir occasionally to help all the ingredients reincorporate well.
Recipe Video Recipe Video Recipe Video Recipe Video
