my Broccoli Cheddar Soup recipe. I used to have a really good recipe. NOW I have a RIDICULOUS one, where I can now officially slap a “Copycat Panera” at the beginning of the title. Yesssssss. My kitchen is CRAZY right now. This summer has been so busy that I haven’t had time to devote to cooking as much. This weekend, happens to be plan-free, so I have like 72 recipes spread out on the counter, 3 of which I’m making at the same time, and one of which is this. As soon as it was done I spazed out, grabbed my husband to show him (because for once it really really looks like Panera’s!) His response: “How did you DO that?!”….. I raced to grab my camera and a homemade bread bowl I had stored in the freezer and decided my blog had to be updated IMMEDIATELY.
I did make a few adjustments to the original recipe by using low fat half and half and reduced fat cheddar cheese instead of the regular versions and frozen broccoli florets instead of fresh to save some time
Puree the soup with a hand blender or in a food processor or blender and enjoy. Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes
Then you’ll love this copycat version. Do you love Panera’s baked potato soup. Soup Season Is Here. I based this recipe off of Stephanie’s recipe on Copycat Recipes as it aligned more closely with my tastes
So don’t wait, you have to try this chicken broccolicheddar cheese soup before it’s too late. The soup not only features chicken, broccoli and cheese, but there are potatoes, onions, and garlic thrown in the mix
I actually found several copycat recipes for Panera Autumn Squash Soup but when I visited the Panera Bread website and read their description of the soup, the pieces of the puzzle started coming together