Panera Bread Cheddar Broccoli Soup {Copycat}
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 3 cups water
- 1/2 medium onion diced
- 1 tablespoon butter
- 1/2 teaspoon white pepper
- 1/4 cup flour
- 2 cups mild cheddar cheese
- 3 teaspoons beef bouillon (or 3 beef bouillon cubes) or veggie
- 1/4 cup butter (4 tablespoons)
- 1 1/2 cups fat free half & half (or regular)
- 3 cups chopped broccoli florets
- 1 teaspoon salt (or to taste - i like it with about 1 1/2 tea
- Carbohydrate 9.02505291666727 g
- Cholesterol 44.6338541688468 mg
- Fat 14.4296852091558 g
- Fiber 0.443041677792867 g
- Protein 9.67492812500862 g
- Saturated Fat 9.17080750052089 g
- Serving Size 1 1 Serving (188g)
- Sodium 253.280333343181 mg
- Sugar 8.58201123887441 g
- Trans Fat 0.787022708390911 g
- Calories 203 calories
In a small pan sauté 1 tablespoon butter and onions over medium heat until onions are translucent. Remove from heat and set aside. In a small sauce pan bring water to a boil, add beef bouillon and whisk until combined. Remove from heat and set aside. In a deep pan or soup pot melt ¼ cup butter over medium heat. Slowly whisk in flour until mixture clumps up or forms a "ball". Add beef bouillon/water mixture and stir to combine. Slowly whisk in half & half and continue to stir until smooth. (If large lumps remain, mash them out with a rubber spatula)Add broccoli florets and onions and bring soup to a boil. Reduce heat, cover, and allow to simmer 15-20 minutes or until broccoli is tender and easily pierced with a fork. Stir in salt, white pepper, and cheddar cheese. Stir until cheese is melted. Serve hot and top with additional cheese if desired.
