Hi, this is Stephanie Manley with copykcat.com. I've been making recipes on the internet that taste just like they do in the restaurant for a really long time. Today we're going to make Panera's Broccoli Cheese soup, so let's get started.
So here we have the ingredients for the Panera Broccoli Cheese soup. Now we have broccoli, frozen, or you could use fresh and steam it up, your choice. We have some chopped onion, shredded carrots, a couple cans of chicken broth, half and half, cheddar cheese and Velveeta.
Now you don't have to use Velveeta, you can use an American cheese, but we're using the American-style cheese, because it melts really, really nicely, and it melts better than cheddar does on its own, and a little bit of half and half.
Okay, we're going to begin by making a roux, so we're going to turn this up to a medium-high heat. Now a roux, as you know, is equal parts of butter and equal parts of flour. So I'm starting out with a couple tablespoons of butter, and when this gets melted I'm going to go ahead, and add a couple of tablespoons of flour. So you can see the butter is bubbling up. So it says, "Hey, add the flour now."
So we're going to go ahead and add our couple tablespoons of flour. You want to go ahead and cook this for a couple of minutes. Make sure you cook this for at least a minute or two, because if you don't, the flour is going to taste raw and your soup's not going to taste good, so we're going to let this go ahead and cook for just a couple of minutes.
Now we're going to go ahead and saute our onion, so I'm going to add a little bit more butter here and saute the onions. Now I'm going to go ahead and add the half and half to make the roux. All right, you can see this has already gotten nice and thick. We're going to go ahead and add the second can in.
Then we're going to add our cheese, our carrots, and our broccoli in. We're going to leave this on a medium to a low heat, and we're going to come back in about a half an hour, and we'll have some nice creamy soup.
So our soup's been cooking for about 25 to 30 minutes and now we're going to add in the cheddar cheese. All right, we're just going to give this a stir and cook it for about another five minutes and the soup will be ready. Our Panera Broccoli Cheese soup is now done, so we're going to give this one a try, so creamy.
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2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup chopped yellow or white onion 1 cup half-and-half 1 (16-ounce) package frozen chopped broccoli 1 (16-ounce) loaf processed cheese (Velveeta or a store brand) 2 (14.5-ounce) cans low-sodium chicken broth 1 cup julienne-cut carrots (shredded carrots are okay) 8 ounces shredded cheddar cheese (2 cups) Salt and freshly ground black pepper
In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute, then slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth. When all of the half-and-half is incorporated, add the broccoli and processed cheese. When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture. Add the carrots and simmer for about 10 minutes. Stir in the cheddar cheese and cook for 10 minutes more. Season with salt and pepper to taste. Serve when all the cheese is fully melted and blended through.