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Nutrition Facts
Serving Size 1 (623g) Recipe makes 4 servings
Calories 692
Calories from Fat 448		(64%)
Amount Per Serving		%DV
	Total Fat 49.8g	76%
	Saturated Fat 30.4g	151%
	Monounsaturated Fat 13.9g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 146mg		48%
Sodium 800mg		33%
Potassium 1212mg		34%
Total Carbohydrate 38.7g		12%
	Dietary Fiber 9.7g	38%
	Sugars 7.9g
Protein 28.2g		56%
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Panera Broccoli Cheese Soup

Recipe #150384 | 1¼ hours | 30 min prep | add private note

⁽¹⁰⁶⁾ RATE IT NOW Print Recipe

By: chefnini
Jan 4, 2006

Very good soup...serve with crusty bread.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Directions

1
Sauté onion in butter. Set aside.
2
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3
Add the chicken stock. Simmer for 20 minutes.
4
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5
Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

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Featured Reviews for This Recipe

From: Chef #1435399

On Nov 3, 2009

Taste just like Panera's. Easy and a great recipe. My kids loved it and they aren't broccoli fans.

0 people found this review helpful

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From: bitch'n kitchen

On Nov 2, 2009

All these reviews are not wrong. I followed previous advice and used milk instead of cream. It is plenty rich, do not miss the cream at all. I used a hand held blender and blended maybe 1/3 of the broccoli mixture and left the rest of the florets whole. This soup is very filling.

0 people found this review helpful

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From: Kit^..^ty Of Canada

On Jan 18, 2006

A restaurant quality recipe worth more then 5*'s. Family loved it!!!!!!!!!!! I would like to mention that I have a picky 17yr old DD. She loved it. I made my chicken stock in the crockpot overnight. Easy Peasy! Followed the recipe with 3 changes only had 1/2 the cheese in house. A very very sharp cheddar. No problem with picky eater. Left out the nutmeg. Again concerned about picky eater. Used frozen carrots as in house. I pureed, as picky will not like the veg. Plus I do like the soup thick. Served with fresh baked bread. I wish I had doubled the recipe as everyone wanted more & this makes 5 cups. Family was hoping this would be served again later in the week. Not a chance. The last is hidden at the back of the frig for me. I will be making this recipe in the next 2 days again. As I still have some chicken stock left. Thank you very much Chefnini for finding & posting this recipe at the members request. I do think this recipe belongs in the top 40 for soups!!!!!!

14 people found this review helpful

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From: TheNovakFamily

On May 25, 2006

Very good. I made it just like the recipe stated and pureed it. Very good, but very filling! OH and for people leaving out the nutmeg, I don't really like extra flavorful things and wouldnt have even noticed that the nutmeg was there, so go ahead and add it, I am sure it gives it a little flavor! This is definately a keeper!

8 people found this review helpful

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