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Copy-Cat - Panera Broccoli Cheese Soup




Source of Recipe


Panera


Recipe Introduction


Broccoli Cheese Soup is one of those soups that just warms the soul. I love to serve this style of soup with popovers, or fresh yeast rolls with butter. This recipe calls for the loaf processed cheese food, you might know this as Velveeta, but in this recipe, the store brand, is good to use. If you are concerned about salt, use the low sodium chicken broth. Keep your heat at a medium to a medium to heat, and stir this frequently so it doesn’t scorch. If you need to reheat this soup, I suggest you reheat on the stove top, and add a little milk to the soup because it may become very thick after it is refrigerated.


List of Ingredients





Yield: 4 servings.
2 tablespoons butter
2 tablespoons flour
1/2 cup chopped yellow or white onion
1 cup of half and half
2 14.5 ounce cans low sodium chicken broth
1 16 ounce package of frozen chopped broccoli
1 cup Julianne cut carrots – shredded carrots are ok to use
1 pound loaf processed cheese food (Velveeta or a store brand)
8 ounces shredded cheddar cheese
salt and pepper to taste

Recipe





In a large saucepan melt together butter, flour, and chopped onions. Cook butter an flour together for about a minute, and then slowly add in half and half. Add about 1 quarter of the half and half, whisk until thickened and smooth. When all of the half and half is incorporated add frozen broccoli, and American cheese, when the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes. During the last 10 minutes of cooking add the 8 ounces of shredded cheddar cheese. Serve when all cheese if fully melted.