Mimic Panera Broccoli Cheddar Soup 30 Minute Cook Time

Mimic Panera Broccoli Cheddar Soup 30 Minute Cook Time

Panera Broccoli Cheddar Soup tastes the same as the original, it’s amazing! Filled with delicious ingredients, it’s sure to be a hit!

The Mimic Panera Broccoli Cheddar Soup is creamy and tastes heavenly in a bread bowl or served with some fresh dinner rolls. It’s soup season.

Copycat Broccoli Cheddar Soup

Who likes Panera?

The first time I went was in Chicago a few years ago and I’m so glad it’s made it to Arizona!

One of my favorite soups is their broccoli cheese soup – so good (unlike our classic broccoli cheddar soup, but just as good)! ! Yes, we still go for meals, but now I can always make soup at home because this recipe tastes just like it! Alas!

If you’re as addicted to this soup as we are, then I think you’ll be as excited as we are. 😀 I think I’ll make some next week and put them in a sourdough bread bowl! ! In fact, we might stop at Panera and grab some of their bread bowls because I have a hard time finding them at the grocery store. 😉

How to Make Panera Broccoli Cheddar Soup

The combination of chicken, cheese, broccoli and carrots makes this soup irresistible! ! Oh and most importantly the toast – I promise you won’t regret it. ;D

vegetable. Melt butter in a large pot, add chopped vegetables and cook for a few more minutes.

broth. Add seasonings, chicken stock, cream, mustard and blend until smooth. Bring to a simmer over medium-low heat. Whisk together cornstarch and remaining broth, add to pot and whisk until smooth.

Chicken + cheese. Finally, add the chicken and cheese and cook until the cheese is melted. It’s that simple! It only takes about 3o minutes to cook.

Tips + Storage Information

Cylinder: To make this soup in a crock pot, place melted butter, carrots, broccoli, chicken stock and seasonings in a crock pot and cook on low for 4 hours. In a separate bowl, combine cornstarch with heavy cream. Adjust the temperature to high. Slowly whisk in heavy cream mixture. Stir in chicken and add cheddar cheese. Cook until cheese is melted.

make this vegan Set the chicken aside and be sure to use vegetable broth.

Chick: To make this soup more hearty, I added diced chicken. For more authentic copycats, go ahead and leave them out.

shop Leftovers refrigerate in an airtight container for 4-5 days.for best results reheat On the stove top, but the microwave works just fine too.

best technology freeze Soup is to let it cool completely, then fill a freezer-safe bag with the soup. Lay it flat and freeze it this way. Let it thaw in the refrigerator. Reheat the soup on the stove over low heat. Stir occasionally to help all ingredients mix well.

For more favorite soups, check out:

Course Main Course, Soup

American food

Prep time 10 minutes

Cook Time 40 minutes

Total time 40 minutes

Serving Size 6

Calories 566 kcal

by Lil’ Luna

  • 1/3 cup butter
  • 1/3 cup flour
  • 3 cups half and half
  • 3 cups chicken stock (add more if needed)
  • 2 1/2 cups broccoli florets, chopped
  • 1 cup matchstick carrots
  • 3-4 cups sharp cheddar cheese.Chopped
  • garlic salt and pepper, to taste
  • Whisk ⅓ cups of butter in a large pot over medium heat until melted.

  • Stir in the flour and cook for a few minutes to make a batter.

  • Gradually pour half of it into the flour mixture, making sure to stir as you pour. Add chicken stock to the mixture. Simmer for about 20 minutes, or until thickened.

  • Add broccoli and carrots and simmer until vegetables are tender (about another 20 minutes).

  • Stir the shredded cheddar cheese into the vegetable mixture, stirring until the cheese is melted.

  • Season with garlic salt and pepper.

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