Panera Bread Cheddar Broccoli Soup {Copycat}

• • 1 tablespoon butter

  • ½ medium onion diced

  • 3 cups water

  • 3 teaspoons beef bouillon (or 3 beef bouillon cubes) OR veggie broth for a vegetarian version

  • ¼ cup butter (4 tablespoons)

  • ¼ cup flour

  • 1½ cups fat free half & half (or regular)

  • 3 cups chopped broccoli florets

  • 1½ teaspoons salt (use less next time!)

  • ½ teaspoon white pepper

  • 2 cups mild cheddar cheese

Instructions

• 1. 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)

  2. 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.

Notes

I love my cheddar broccoli soup thick and chunky with big pieces of broccoli, but if you prefer it smooth simply toss it in the blender after the cheese has been added and melted. Pulse for a minute or two until desired consistency is reached!

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