Thursday, January 13, 2011

Copy Cat Panera Bread, Broccoli Cheese Soup Recipe

I love soup.
During the fall and winter
{or let's be honest, any time of the year}
I could eat it everyday.
Add a yummy salad and a baguette
and I'm in food heaven.

The other day Aaron, the kids and I went to Panera Bread for dinner.
I got their broccoli cheese soup (which I haven't had in a while)
and after the first bite I knew I was in trouble.
Now I pretty much crave it daily.
It's that good!

So, what did I do as soon as I got home?
Went on the Internet to find a Panera Bread Broccoli Cheese soup copy cat recipe, of course!
I know, I'm crazy like that.
Anyways, I found one that was almost as good as the real one from Panera Bread.
I thought I'd share it with you guys.
Enjoy!

Copy Cat Panera Bread
Broccoli Cheese Soup Recipe

Ingredients:
-1 tablespoon butter (for onions)
-1/2 medium onion, chopped
-1/4 cup butter
-1/4 cup flour
-2 cups half and half
-2 cups chicken stock
(I added another cup or more of milk)
-1/2 pound broccoli cut up small (now that I'm writing this out for you guys, I realized that I read it wrong and added more broccoli then I should have. Opps!)
-1 cup carrots, julienned (about 1 carrot. I just shredded it with a peeler.)
-8 ounces grated sharp cheddar
-salt and pepper to taste
-1/4 teaspoon nutmeg

Step 1:
Saute onion in butter

(I also added some of the broccoli stock to soften it up a bit).
Set aside.

Step 2:
Melt butter in pot.

Add flour to melted butter,

and whisk continuously over medium heat for 3-5 minutes.

Step 3:
Stirring continuously, slowly add the half and half.
Add the chicken stock, whisking all the time.

Let simmer for 20 minutes.

Step 4:
Add the broccoli, carrots and onion.

Cook over low heat until the veggies are tender.

Step 5:
Add salt and pepper (the soup should be thickened by now).
Add cheese and stir until well blended.

Step 6:
Stir in nutmeg

and serve!

Yumm!!

*I have a question for all of you who know much more about cooking then I do....
It seemed like the soup wasn't quite as smooth as I would have liked. I think it had to do something with the flour not incorporating all the way.
Does anyone know why that might happen?
I only cooked the flour and butter mixture for 3 minutes instead of 5. Maybe that wasn't long enough? Thanks for your thoughts!

11 comments:

Tanya said...

I think you have to add the hot liquid to the flour mixture a little at a time, then add the liquidy flour mixture back to the soup. I think it is called "temporing."

Glenn Family Gardens said...

I will have to try this as I feel like a bit of an expert since I work at Panera! In face I might add it to the grocery list I am making right now :) (yeah I am that cool...that I can write a list AND read blogs!)

Leslie @ Glenn Family Gardens

Cecilia said...

Sounds yummy!

Candace said...

I love Panera soup too! I'll have to try this! We have the exact same dishes too!

Sarah G said...

Just made this for dinner! Thanks! Mine came out super smooth but I whisked the mixture continuously for the 20 mins it simmered. Delicious!

Amanda said...

Did it sit for a little while after adding the cheese? In the past when I've made roux based cheesy soups, if I add the cheese, and then have to reheat it because we weren't ready to eat "right then" it will "break" a little and it's not as creamy the second time. :(

Katie said...

I would try having your half/half and chicken broth warm (hot) before slowly adding and whisking! This sounds really yummy though....

Sara said...

When I make anything that starts with adding flour into melted butter, I always use the trick my grandmother gave me- instead of timing it, check the mixture. It should be smooth and bubbly. And to remove it from the heat before adding anytime of liquid.

Also, I always remove the pan from heat to mix in cheese. Not sure why, maybe watching my grandmother make mac'n'cheese?

Gorby family blog said...

Unfortunately, I can't help you out with the smoothness issue. I made it tonight and it was absolutely perfect per your directions plus 2 cups of milk. I left my broccoli in pretty big pieces so maybe that helped disguise any un-smoothness (is that a word?) A recipe for potato soup you posted a while ago is one of my family's favorite meals, and we'll add this one to the favorites list, too! Thanks!

michiganmommy said...

I believe the smoothness is due to using pre-shredded packaged cheese. It contains starchy preservatives and creates that "unsmoothness." I've tried getting blocks of cheese and shredding it myself and that fixed the problem. :) Love this recipe!

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