Panera Broccoli Cheese Soup
The final entry into January’s “Double Dinners” takeover, is this recipe for Panera Broccoli Cheese Soup!
Panera has a wide range of favorite lunch staples, but what they are probably most famous for is their Broccoli and Cheese Soup.
It is a winner!
Onto our topic of the month “Double Dinners”, almost any type of soup makes a great make ahead meal for the freezer.
Last December, I shared a similar recipe for Cheesy Ham and Potato Chowder that makes a HUGE batch.
I mean a big, monstrous, and gargantuan amount of soup!
My family eats half and then the rest gets put into the freezer for a later meal.
Although this recipe doesn’t make that much, it still yields plenty to eat for dinner one night and to freeze a second portion for a later time.
In the past, I have usually froze any extra soup in plastic containers that stack well in my freezer.
But months ago, I saw a post on Pinterest that blew my mind!
Ladle soup into red solo cups to freeze. Then once frozen, pop the soup into a labeled Ziploc bag.
When you are needing a quick dinner fix, just defrost a “cup” or two of soup and reheat for your meal on the stove or in the microwave.
I have also used a small individual Crockpot to reheat the soup. Set to low and just come back in an hour or two to stir and eat. (You may need to add a splash of milk or chicken broth if the soup has become too thick).
This cheesy goodness is sure to keep you warm and happy all winter long!
Panera Broccoli Cheese Soup
The Best Copycat Panera Broccoli Cheese Soup. A simple and easy make ahead freezer meal idea. Perfect for Double Dinners. Make in a Crockpot or Instant Pot
Ingredients
- 1/4 cup Butter
- 1/2 cup Onion, chopped
- 1/4 cup Flour
- 4 cups Chicken Broth
- 1 pint Half-and-Half Cream
- 1/2 lb Frozen Broccoli, chopped
- 1 cup Carrots, julienned
- 2 cups Shredded Cheddar Cheese
- Salt and Pepper, to taste
Instructions
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In a large pot over medium heat, melt the butter. Add the chopped onions, and saute until tender.
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Add the flour to the melted butter and onions. Whisk to combine and cook for 3-4 minutes. Make sure not to burn.
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Slowly whisk in the chicken broth and half-and-half cream. Let mixture simmer for 15-20 minutes stirring often.
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Next, lower the heat to medium-low and add the frozen chopped broccoli and carrots.
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Bring mixture back to a simmer and cook for 20-25 minutes or until broccoli is tender.
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Stir in the shredded cheddar cheese, until melted. Season with salt and pepper to taste.
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Serve half of the soup with warm bread.
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With the second half of the soup: Allow to cool slightly before spooning into a freezer safe container. Write the following instructions:
Panera Broccoli Cheese Soup
__/__/__ (Date)
*Thaw Overnight in the Fridge
*Reheat in Crockpot, on Stove, or in Microwave
*May need to add splash of milk or chicken broth if soup becomes to thick
Place prepared container in the freezer for a meal at a later time.
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