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+ servings

Panera Copycat Recipe: Roasted Broccoli Cheese Soup

Deb Meier for Blender Babes
5 from 2 votes
Prep Time 10 minutes
Cook Time 46 minutes
Total Time 56 minutes
Course Copycat Recipe, Soup
Servings 4 - 2 cups
Calories 329 kcal

Ingredients
  

  • 2 tablespoons extra-virgin olive oil or butter-flavored extra-virgin olive oil
  • 1 medium yellow onion cut into 8 pieces
  • 3 cups broccoli florets
  • 1 medium carrot cut into one-inch chunks
  • 2 cups vegetable or chicken broth
  • ¼ cup potato flour*
  • cups full-fat milk
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Paprika
  • A pinch of cayenne pepper
  • 4 oz extra-sharp cheddar cheese chopped or shredded
  • Sea salt to taste and additional cayenne pepper optional

Instructions
 

  • Place the chopped onion, broccoli florets, and chunked carrot into a large, stainless steel skillet. Drizzle with the olive oil, and then toss/stir to coat the vegetables throughout.
  • Place in a 400F degree oven and roast for 20 minutes, until the vegetables are tender.
  • While the vegetables are roasting, chop the 4 oz. of cheddar cheese in your blender. Using a 64 oz. wet Vitamix container, place half of the cheese in the container at a time, pulsing** four or five times at Variable 3, until the pieces are pellet-like. Set the chopped cheese aside. In a Blendtec, place the cheese in a Fourside or Wildside container, and pulse for one second three or four times.
  • Remove vegetables from the oven, and place them in a dish, covering to keep warm.
  • Sprinkle the potato flour* into the same pan, and add ½ cup of the milk. Stir to incorporate over medium low heat.
  • As the mixture thickens, gradually add the rest of the milk, and 1 cup of the chicken or vegetable broth. This mixture will become thicker as it cooks.
  • Put the remaining cup of broth in the same Vitamix or Blendtec container, followed by the hot, thickened milk and broth mixture, Dijon mustard, paprika, cayenne pepper, and freshly-ground black pepper.
  • For Vitaimx: Start the machine at Variable Speed 1, slowly increase to Variable Speed 10/High, and process for two minutes, until the mixture is hot throughout.
  • For Blendtec: Use the Soup setting one or two times OR blend on a High speed for 90-180 seconds, until hot throughout.
  • Add the cheese and secure lid, reserving enough to garnish the bowls of soup.
  • For Vitamix: Start the machine at Variable Speed 1, slowly increase to Variable Speed 10/High for 20 seconds.
  • For Blendtec: Blend on Speed 3 for 20 seconds
  • Taste for seasoning, and if desired, salt to taste, and add additional cayenne (if you want to give it some kick).
  • Blend on Speed Low for 10 seconds to incorporate.
  • Place half of the roasted vegetables in the container with the mixture.
  • For Vitamix: Pulse** at Variable Speed 3 five or six times.
  • For Blendtec: Pulse four or five times, one second each.
  • Place the remaining vegetables in your container and pulse three or four more times, until you have small chunks or reach your desired consistency.
  • Serve the soup in a bowl or in a (gluten-free) bread bowl and sprinkle with remaining cheese.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes

Notes

* If you don't have potato flour, you can use regular all purpose flour but it won't be a gluten-free soup.
** If your Vitamix does not have a pulse feature, turn to desired variable speed and turn on and off to equal 1 pulse.

Nutrition

Serving: 2gCalories: 329kcalCarbohydrates: 19.3gProtein: 9.1gFat: 16.3gSaturated Fat: 7gPolyunsaturated Fat: 1.1gTrans Fat: 5gCholesterol: 30mgSodium: 762.4mgFiber: 3.9gSugar: 5.7g
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