PANERA BREAD BROCCOLI CHEDDAR SOUP ? | EASY BROCCOLI CHEDDAR | FEEDING THE BYRDS

Welcome to Feeding the Byrds!

Today we are trying a copycat recipe of the Panera Bread Broccili cheddar soup. This is an easy broccoli cheddar that is so much cheaper to make than it is buying it! Hope you all enjoy this panera bread broccoli Cheddar Soup Recipe. As always, we adjust recipes to fit our needs and likes! Remember to have fun in the kitchen.

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My name is Amber and I spend lots of time in the kitchen making food for my family. My hope is that when you come here, you are inspired and encouraged and you get some new recipes to try for your own family. Thank you so much for stopping by and if you aren’t subscribed, I would love if you would considering subscribing and sticking around for more food content.

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hey friends welcome back to my channel today we are going to do something completely new here on my channel we are going to start a copycat series and in this series we are going to make a recipe that is a copycat of something that a restaurant makes but we’re going to put a little bit of a spin on it because in addition to making the recipe i actually if i’m able to i’m going to go to the restaurant and pick up the item that we’re gonna make and we’re gonna compare the two okay so to start off this first recipe we are going to make panera bread copycat broccoli cheddar soup and in addition to that we’re not just going to make the soup we’re actually going to make the bread bowls so that’s the first thing that we need to get started on i did pick up panera bread broccoli cheddar soup so we have one serving of that so once it’s done we can compare the two to start this off because the bread bowls are going to take a little bit longer than the actual soup we’re going to get that going so i’ve got this packet right here of active dry yeast we need one tablespoon and we are going to dissolve that in about a cup and a half of warm water if you’re curious each one of these packets is a tablespoon all right so we’re just gonna let this dissolve in here and we’re just gonna set this to the side actually i will mix it a little i don’t know that you have to but we’ll mix it up just a bit and then just set that to the side while we get the other ingredients together for the bread bowl and just so you guys know we are dividing this recipe in half because this makes six bread bowls and we only need four all right to the mixing bowl here we’re gonna add two tablespoons of sugar nope one tablespoon of sugar since we’re cutting it in half we’re gonna add one teaspoon of salt and then we have to have bread flour that one’s in the freezer all right we’re going to add three and a half cups of bread flour here [Music] okay we’re also going to pour in this yeast mixture mixture and since i’m doing this in a kitchenaid mixer i don’t have to knead this on my counter i’m actually just going to use the bread what is that called bread attachment and that’s going what is this thing called dough attachment it’s the dough attachment we’re going to use the dough attachment to mix this so that i won’t have to knead it [Music] if you’re going to be needing this by hand you’re going to need it for about six to eight minutes until it’s just really smooth and elastic for me you can see here that we just let this go in the kitchenaid mixer and that dough hook does that for me we’re gonna let the dough rest and hopefully double in size so we’re going to grease a bowl here and then just turn the dough out onto the greased bowl just turning it around to make sure we have oil all over it here you can just take a kitchen towel and lay over the top but because i use sourdough quite a bit i have a little trick that i use i bought a 50 pack of these so that when i am letting dough rise this is a shower cap nice so now we’re just going to set this in a warm place we’ve got all of the ingredients ready to go for the bread it is warming right now hopefully doubling in size now we need to prep everything for the actual soup so let’s get started on that okay we’re gonna attempt to have two jobs here going at the same time carrots well this is gonna take like two seconds so probably not so carrots in our little machine that we love using the cheese grater so the recipe actually only calls for one carrot but we decided that two would be better for us it calls for four cups of broccoli florets it says about eight ounces i’m not exactly sure how much four cups will be but i’m thinking i’m going to go ahead and use both of these okay oh look at that what kind of cheese did you get kerrygold what was the last broccoli and cheddar you did was that a beer cheese was a good do you remember because it was good all right b while i um cut the broccoli you can chop up the onions where did our bread go what bread oh i put it over there in the sun oh yeah did you just ignore my onion statement no i heard it i’m ready i’m ready you are not i don’t even have any onions oh y’all heard it though he said that he was ready he was ready to have onions in his soup okay we have broccoli we’ve got carrots we got to get some garlic and butter out of the refrigerator so we can move over the stove we have a fourth a cup of butter that’s going to go into the pot that we have here on the stove and we’re going to go ahead and get that melting you were using onion you would want to saute your onion your onion and your garlic until the onion is translucent for us since we aren’t using garlic or we’re not using onion uh we’re not gonna have to do this for very long because we we don’t want to over saute the garlic so we’re using about two garlic cloves what you want for breakfast tomorrow i really want french toast but we don’t have i was thinking that too i think i might go out later all right now the recipe does not actually call for this but i always think giving your carrots a saute when you put them in a soup like this is a great plan i just think it tastes really good so we’re just going to saute these for just a minute or two before we put in the other ingredient we’re going to go ahead and start adding in the chicken broth you guys know we use bone broth instead of chicken broth same basic thing but we’re gonna add three cups we’re gonna also add in the broccoli there’s about four cups you can see i did leave the broccoli a little bit bigger than i think panera does i think they’re almost like puree theirs or blended or whatever but i like it like this so i think it’s just a preference thing whatever you guys prefer let’s go ahead and add in the half and half this has cooked for just a minute or two i like to do that just little by little kind of marrying the ingredients together we don’t wait and see but i think i like it in between blended well like i think we didn’t cut them fine enough like something in between that yeah and what panera does yeah all right two cups of half and half all right now we’ve got some spices that we need to add in okay i’m gonna add in two bay leaves you guys know i really like bay leaves you’ll pull them out this one’s kind of crumpled so we might do three because of that we will pull these out so you don’t really want to break them apart in the soup you want to be able to find them we’re going to add a half teaspoon of salt some pepper about a fourth teaspoon all right so at this point we are just simmering this until the vegetables are nice and tender so it’s simmering uncovered for about 10 to 12 minutes we’re gonna take the dough and put it out on this baking sheet here or not baking sheet what is this called a cutting board and i’m going to divide it into fours so we’re only going to make four bread bowls we’re shaping this each one of them into a ball and then placing it over on a parchment lined baking sheet that has a little bit of cornmeal on the top of it okay so i’m separating this out into two different baking sheets just because i don’t know how much these are gonna expand in cooking so these need to rest for about 15 minutes and we’re gonna see hopefully they will double in size we are mixing one fourth cup of corn starch with one fourth cup of water and making sure that’s smooth and then we’re gonna pour that into the soup and turn it up so that it can come to a boil and that cornstarch can start to thicken it up we’ve got our bread bowls over here and to be honest i feel like i don’t have a lot of hope for these they’re not rising very well but we’re gonna go ahead and move forward with them if they don’t work that’s fine we’re just going to have soup for dinner but we are going to sprinkle the tops of these with water because we don’t have anything to spray them with water like the instructions say and we are going to cut an x into the top of them as well the oven is currently preheated to 500 degrees we are going to get these into the oven and bake them for two minutes on 500 and then reduce our oven to 425 degrees and we’re just baking them until the internal temperature reaches 190. i’m feeling pretty good about these now they are definitely rising all right our soup is coming together very nicely it’s definitely thickened up so i’m gonna go ahead and lower the temperature back down to low and we’re going to get the cheese ready because that is the last step and obviously the most important step we need two and a half cups of cheese but this is something that we always have shredded in our house so this is kerrygold cheese i’m going to show it to you guys here it is kerrygold dove liner we get this at sam’s club it is a cheddar cheese and it is so delicious for the next step we have to remove the bay leaves so we’re going on the hunt for those in the soup right now and getting those out i think you put three in there yeah but you just took one out took one oh man it’s like hide and seek found it boom to slowly start adding in this cheese again this is a kerrygold cheddar i’m sure you can just use any cheddar but by slowly incorporating it you have less risk of making it separate so sometimes something with milk and cheese and cream and all that kind of stuff it can separate so just little by little separate or fuse separate like you’ll get almost like it almost looks curdled little chunks yeah yeah so he tasted it before adding the cheese and thought that it needs more salt but we wanted to wait on that just because cheese can sometimes add a salty flavor so i was actually surprised it asked for so little salt yeah what was it half teaspoon yeah it was something really small really little to be fair i’m not gonna reheat the panera soup in the microwave i’m gonna reheat it on the stove top just to make sure that we give them a fair shot so that everything is compared evenly let’s show them how dirty our dog’s face is no be still stay why why [Music] they look all right we’re gonna let them rest for just a minute and then i’m gonna cut the holes out of the top all right bread bowl comparison this one is from panera panera so they definitely look a little different but that’s fine this is more of like a sourdough in my opinion which i would much prefer a sourdough bowl i didn’t plan this ahead of time enough but you guys know i love sourdough so maybe we would try a sourdough bowl next time i think that would be delicious with this [Music] okay one down there’s one set that to the side [Music] my daughter just called the panera bread y’all she said that one this hurts let’s pour the panera soup into the panera bread bowl and fyi this one definitely is more of a yellow color but they probably use like a yellow cheddar versus we use we always use a white cheddar that’s my guess on the color difference and there’s this for sure more of a blended consistency than the one that i made or wheat let’s compare the two we’ll try the panera one first so for comparison purposes you can see that this one this is a terrible comparison oh no that’s good okay so you can see this one is definitely more of a yellow color it’s more of a blended consistency and then the one that we made is less blended and more white in color first it’s good tastes like veneer soup tastes like panera soup okay other [Music] so the panera soup is thicker it’s thicker but ours i just like that white cheddar it’s that kerrygold cheese that does something it is so good that flavor yeah and i don’t know what it is in the panera one i don’t know if it’s onion or onion powder but i think it gives it more of a distinct flavor yeah well they have onion in there the recipe called for onion you guys know we don’t do that so um it’s definitely thicker though it might that might just be the cheese that could be cornstarch a little bit more a little bit less it could be that it sat there longer i mean so many different things can affect that this right here at panera was like nine something for the bowl and the soup and then i will put on the screen exactly what it cost us to make four servings for our family plus there’s still some in the pot over there so technically it’s probably more than four servings it’s good thank you guys so much for watching today’s video i hope that you enjoyed if you’re new here we would love if you would subscribe and stick around definitely plan on doing more of these copycat recipes i actually already have about 15 of them written down that we want to do so i hope you’re having a great day bye i’m not in the frame [Music] you