Copycat Panera Broccoli Cheese Soup

Copycat Panera Broccoli Cheese Soup

from tasteofhome.com
6 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups fresh broccoli florets (about 8 ounces)
  • 1 large carrot, finely chopped
  • 3 cups chicken stock
  • 2 cups half-and-half cream
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 1/4 cup water or additional chicken stock
  • 2-1/2 cups shredded cheddar cheese
  • 6 small round bread loaves (about 8 ounces each), optional
  • Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper

Directions

  1. 1

    In a 6-quart stockpot, heat butter over medium heat. Saute the onion and garlic until tender, about 6 to 8 minutes.

  2. 2

    Stir in the broccoli, carrot, stock, cream and seasonings and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 10 to 12 minutes.

  3. 3

    Mix the cornstarch and water until smooth and stir the slurry into the soup. Bring to a boil, stirring occasionally. Cook and stir until the soup is thickened, about 2 minutes. Remove the bay leaves. Stir in the cheese until melted. Editor's Tip: Avoid a gritty texture by allowing the soup to cool slightly before you add cheese. Stir in a little at a time until it melts in.

  4. 4

    If using bread bowls, cut a slice off the top of each loaf. Hollow out the bottoms, leaving 1/4-inch thick shells. Fill with soup just before serving.

  5. 5

    You can serve the soup as is, or add toppings like shredded cheddar cheese, freshly cracked pepper, ground nutmeg and crumbled bacon.

Copycat Panera Broccoli Cheese Soup Recipe | Only Recipes