Panera Bread Broccoli Cheese Soup
This amazing copycat recipe is the best for 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.
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
- 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
- additional 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: 395kcalCarbohydrates: 11gProtein: 13gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 4gCholesterol: 96mgSodium: 977mgPotassium: 112mgFiber: 2gSugar: 5gVitamin A: 2950IUVitamin C: 1.7mgCalcium: 420mgIron: 0.2mg
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