Panera Bread Broccoli Cheese Soup
Gluten Free Living – 2017
Oh my goodness, I hit the gold mine with Panera Bread Broccoli Cheese Soup! This soup is absolutely awesome. [No hyperbole here!] This lovely soup is filled with broccoli, carrots, onions, garlic and celery. Then it’s seasoned with red pepper flakes and loads of sharp cheddar cheese. So mouthwatering and comforting.
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I’m serious, this Panera Bread copycat soup recipe is spectacular! It’s also super easy to make. I think I had the whole soup ready in about 30 minutes! It’s certainly the perfect soup for any family dinner or lunch. I loved the smooth, creamy, savory taste of this soup. I could probably make this multiple times per week and savor and drool over every bite.
I made this soup for a lunch with a friend last month and both of us were amazed at how delicious it was. I chose to make the soup gluten free since both of us are trying to abstain from (wheat) flour as much as possible. I keep a large bag of Bob’s Red Mill gluten free flour in my freezer at all times. Then when I want to switch from regular flour to gluten free I always have fresh GF flour on hand. (I also keep GF bread crumbs in my freezer). It’s so helpful.
If you’re looking for a fantastic soup recipe to serve your family, I can’t recommend Panera Bread Broccoli Cheese Soup highly enough. This recipe makes only 4 servings, so be prepared to make more than one batch at a time, especially if you want leftovers!
Panera Bread Broccoli Cheese Soup is absolutely spectacular!
This is the perfect fall soup recipe! But since I enjoy eating soups all summer long (even here in hot Texas), I can eat this all year long! 🙂
Panera Bread Broccoli Cheese Soup is one of the best copycat recipes you’ll ever eat.
Here’s what I did.
I used these ingredients. The mason jar contains pink Himalayan sea salt.
In a large Dutch oven over medium heat, melt butter. Add broccoli florets, matchsticks carrots (I cut them in half), celery, onions and garlic.
Stir ingredients to combine and saute about 5-7 minutes until veggies are tender.
Add gluten free flour and stir to combine.
Add chicken broth about 1/4 cup at a time, stirring after each addition.
Add half-and-half about one-quarter cup at a time, stirring after each addition.
Add heavy whipping cream about 1/4 cup at a time stirring until all is incorporated.
Add salt, pepper, red pepper flakes and stir to combine.
Cook on low heat until mixture thickens. This will take about 5-10 minutes.
Add cheese.
Stir to combine and heat until cheese melts.
Ladle soup into bowls. If desired, garnish with additional shredded cheddar cheese.
Panera Bread Broccoli Cheese Soup is terrific. If you want to be able to make this great recipe at home, this is the recipe to try!
We loved this soup. It’s marvelous reheated for leftovers too.
Here’s the recipe.
PANERA BREAD BROCCOLI CHEESE SOUP
(Recipe inspired from Pip and Ebby)
Panera Bread Broccoli Cheese Soup
Equipment
- 1 large Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 cup onions diced
- 2 cloves garlic finely minced
- 2 ribs celery diced
- 1 cup shredded carrots (or matchsticks carrots cut in half)
- 3 cups broccoli florets
- 2 cups chicken broth
- 1 cup half-and-half
- 1 cup heavy whipping cream
- 1/4 cup gluten free all-purpose flour or you can use regular flour
- 1 1/2 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 3 shakes crushed red pepper flakes (or more, if desired)
- 3 cups sharp cheddar cheese shredded
- 1/2 cup sharp cheddar cheese shredded, for garnish, if desired
Instructions
- In a large Dutch oven over medium heat, melt butter.
- Add onions, carrots, celery, garlic and broccoli.
- Sauté about 5-7 minutes until veggies are tender.
- Stir in flour.
- Slowly add chicken broth about ¼ cup at a time.
- Then add half-and-half, then heavy whipping cream, whisking while each additional is incorporated.
- Add salt, pepper and red pepper flakes and cook on low heat until mixture thickens.
- This will take about 5-10 minutes.
- Add cheese and stir until cheese is melted.
- Ladle soup into bowls.
- Garnish with additional cheddar cheese, if desired.
Notes
Recipe inspired from Pip and Ebby.
© Can’t Stay Out of the Kitchen
Nutrition
You’ve got to put this fantastic copycat soup on your weekly menu! Everyone will rave over it.
Panera Bread Broccoli Cheese Soup is so smooth and creamy. You’ll be salivating over every bite. We sure were! 🙂
If you enjoy Broccoli Cheese Soup, you’ll love this copycat recipe from Panera Bread.
You may also enjoy these delicious recipes!
Panera Bread Broccoli Cheese Soup
Equipment
- 1 large Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 cup onions diced
- 2 cloves garlic finely minced
- 2 ribs celery diced
- 1 cup shredded carrots (or matchsticks carrots cut in half)
- 3 cups broccoli florets
- 2 cups chicken broth
- 1 cup half-and-half
- 1 cup heavy whipping cream
- 1/4 cup gluten free all-purpose flour or you can use regular flour
- 1 1/2 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 3 shakes crushed red pepper flakes (or more, if desired)
- 3 cups sharp cheddar cheese shredded
- 1/2 cup sharp cheddar cheese shredded, for garnish, if desired
Instructions
- In a large Dutch oven over medium heat, melt butter.
- Add onions, carrots, celery, garlic and broccoli.
- Sauté about 5-7 minutes until veggies are tender.
- Stir in flour.
- Slowly add chicken broth about ¼ cup at a time.
- Then add half-and-half, then heavy whipping cream, whisking while each additional is incorporated.
- Add salt, pepper and red pepper flakes and cook on low heat until mixture thickens.
- This will take about 5-10 minutes.
- Add cheese and stir until cheese is melted.
- Ladle soup into bowls.
- Garnish with additional cheddar cheese, if desired.