Panera Bread Broccoli Cheese Soup
This amazing copycat recipe is the best for Panera Bread's Broccoli Cheese Soup. It only takes about 30 minutes to be ready so it's perfect for weeknight dinners. This version is gluten free. Wonderful fall soup recipe.
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-label]Nutrition
Calories: 436kcalCarbohydrates: 12gProtein: 16gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 110mgSodium: 964mgPotassium: 333mgFiber: 2gSugar: 5gVitamin A: 4262IUVitamin C: 33mgCalcium: 440mgIron: 1mg
Tried this recipe?Let us know how it was!