Panera's Broccoli Cheese Soup

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Oct. 19, 2012

Ingredients

Butter 2 Tablespoon
Flour 2 Tablespoon
Yellow corn/White corn 1/2 Cup (8 tbs) , chopped
Half and half 1 Cup (16 tbs)
Low sodium chicken broth 29 Ounce
Frozen broccoli florets 16 Ounce , chopped
Carrot 1 Cup (16 tbs) , julienned
Processed cheese 1 Pound (Velveeta)
Cheddar cheese 8 Ounce , shredded
Salt To Taste
Pepper To Taste

Directions

MAKING

1. In a large saucepan melt together butter, flour, and chopped onions.

2. Cook butter and flour together for about a minute, and then slowly add in half and half.

3. Add about 1 quarter of the half and half, whisk until thickened and smooth.

4. When the entire half and half is incorporated add frozen broccoli, and American cheese.

5. When the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture.

6. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes.

7. During the last 10 minutes of cooking add the 8 ounces of shredded cheddar cheese.

SERVING

8. Serve when all cheese if fully melted

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 569Calories from Fat 357

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 25 g125%

Trans Fat 0 g

Cholesterol

Sodium 1571 mg65.46%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet