Panera Copycat Broccoli and Cheddar Soup – Instant Pot

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    We usually think of comfort food, especially soup, during the cooler months of the year. But, this particular soup greatly benefits from the vegetables being fresh from the farm. A new carrot, just pulled from the ground, is a totally different taste and texture than one that is harvested and then stored. Same with broccoli! So, when the window to great produce opens up this time of year, this is a great recipe to break out to use up the glorious harvest.

    The Panera company makes great soups, and IMHO, this broccoli cheddar is the best one! Carla over at Adventures of a Nurse has great recipes, and this is hers. I have tweaked it a bit, because I cannot help it but this is basically her recipe and it is delicious and true to the Panera taste.

    Use an immersion blender to get the texture right once the veggies have been cooked. I did that step before adding the milk, just to cool the pot down a bit so the milk did not curdle. I used a local dairy whole milk, but you could easily sub in a coconut milk, too. Almond milk is the wrong flavor and consistency for this soup so avoid that.

    Add a crusty baguette or serve in bread bowls and everyone at the table will be very happy – a summer comfort soup!

    Panera Copycat Broccoli and Cheddar Soup

    Yum! Panera Bread Copycat Broccoli and Cheddar Soup in the Instant Pot!

    Posted by Quick and Carry on Friday, August 10, 2018

     

    Print Recipe
    Panera Copycat Broccoli and Cheddar Soup - Instant Pot Yum
    Votes: 0
    Rating: 0
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    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Instructions
    1. Place the broth, veggies and nutmeg in the liner of the Instant Pot. Lock on the lid and set the toggle to sealing. Set manual/pressure cook to 15 minutes.
    2. Do a quick release and stir in the milk or cream. Blend with immersion blender for just a few seconds to break up any large veggies.
    3. Set the pot to sauté, but do not let the soup come to a boil. Add the cheese and stir well. Taste and adjust seasonings. Serve with bread or in a bread bowl. Keeps well but you probably won't have many leftovers!
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