Panera Bread Company was founded in 1987 by Ronald Shaich and Louis Kane in Kirkwood, Missouri. Originally named “Au Bon Pain Co. Inc.,” the company quickly grew to over 250 locations nationwide. In 1993, the company went public and changed its name to “Panera Bread Company.” Today, Panera Bread Company operates more than 2,000 locations in the United States and Canada. Panera Bread’s excellent quality and consistency of its menu items have a significant influence on its popularity.
Panera’s broccoli cheddar soup is one of their most popular menu items because it has a savory and creamy texture-the ultimate cold weather comfort food. The soup is made with tender broccoli florets and shredded carrots, simmered in a velvety smooth cheese sauce and seasoned with a blend of spices.  It has become one of Panera’s signature dishes and a customer favorite for many years.
For more Panera soup recipes, try their Summer Corn Chowder and their Thai Chicken Soup.
Ingredients
- 1 stick unsalted butter
- 1 cup yellow onion, diced
- 1 1/2 cups matchstick (julienned) carrots
- 4 cups small-sized, raw broccoli florets- fresh only
- 2 cups milk
- 2 cups chicken broth
- 2 cups heavy cream
- 16 oz. Velveeta cheese, cubed
- 1 tsp. ground white pepper
- 4-6 cranks of cracked black pepper
- 1 lemon, zested
- Kosher salt, to taste
Instructions
In a large stock pot, melt the butter. Do not allow to brown.
Add the onion and cook until translucent and soft.
Add the broccoli and carrots and cook until broccoli becomes a vibrant green. Do not overcook, you want the broccoli to remain slightly crispy.
Add the chicken broth, milk, and heavy cream. Allow this mixture to simmer and then add the Velveeta. Whisk all ingredients, continually, until the cheese is fully melted.
Serve with Panera's Napa Almond Chicken Salad or Panera's Mac & Cheese and Enjoy!
FULL VIDEO TUTORIAL
