A Quick History of Panera Bread
Panera Bread is beloved for being a quick type of fast food chain that has the vibe of a café-bakery. It was started by Ken and Linda Rosenthal under the name of St. Louis Bread Company in 1987.
From there, this treasure born in Missouri was bought by Au Bon Pain Co. in 1993, but it wasn’t until 1997 that it became known as Panera. Fun fact: this word is derived from the Latin word for ‘breadbasket.’
It was always the place to go for a quick and satisfying lunch crafted from wholesome foods. In fact, the soup, particularly the broccoli and cheddar, was something I would personally crave. There were many lunch breaks I spent hiding at a corner table blissfully spooning that soup into my hungry mouth.
Menu Secrets at Panera Bread
While Panera’s broccoli cheddar soup is no secret, there are secret menu items at Panera Bread that started in 2013. Known as the Power menu, it’s the perfect choice when you want Panera Bread but need to eat something healthier or avoid bread.
What’s on the secret menu at Panera Bread?
- Power Breakfast Egg White Bowl with Roasted Turkey: This light and delicious breakfast combo features egg whites, roasted turkey, baby spinach, roasted peppers, and basil pesto.
- Power Breakfast Egg Bowl with Steak: If you need a bigger, more filling breakfast, then this one is for you. It features sliced sirloin steak with 2 eggs, avocado, and tomatoes.
- Power Mediterranean Roasted Turkey Salad: Have a hearty salad with roasted turkey, romaine, tomatoes, baby spinach, kalamata olives, red onions, and a finish of extra virgin olive oil and freshly squeezed lemon juice.
- Power Mediterranean Chicken Salad: Another gem from Panera’s hidden menu includes this salad with chicken, romaine, baby spinach, tomatoes, smoky bacon, diced eggs, and a dressing of lemon juice and extra virgin olive oil.
- Power Chicken Hummus Bowl: This bowl includes sliced chicken, baby spinach, cucumbers, tomatoes, red onion, and cilantro jalapeno hummus.
- Power Steak Lettuce Wraps: These wraps have top sirloin with leaf lettuce, tomatoes, cucumbers, red onions, basil pesto, and a squeeze of fresh lemon juice.
RELATED: 15 Best Chick fil A Secret Menu Items
These secret options are simple enough to make at home, though when you’re on the go and looking to keep up with your health goals, you can’t beat them. Plus, if you eat something healthy for lunch, you can fully indulge for dinner.
Making the copycat version of Panera Bread’s broccoli cheddar soup is definitely the way to go, and my version is just a bit tweaked to keep it healthier, so help yourself to a second bowl, or even a third!
Panera Bread’s Broccoli Cheddar Soup Recipe Breakdown
Making Panera Bread copycat broccoli cheddar soup is simple. It starts with sauteing onions in butter, then adding some flour when the onions are transparent. After a couple minutes, whisk in half and half along with chicken stock.
Then you’ll add the broccoli and carrots and keep cooking until they’re tender before seasoning with salt and pepper. You have the option of leaving the soup chunky or blending it with an immersion blender. I personally like blending part of the soup to make it creamier while leaving the rest full of those robust veggie chunks.
Keep the heat down low at this point or you’ll get a grainy texture to the soup. You’ll want to add the cheese and just a touch of nutmeg and then it will be perfect. Definitely get some good bread to dunk into your copycat Panera Bread broccoli cheddar soup, or even better, hollow out a round loaf of bread and fill it up!
Panera Bread’s Broccoli Cheddar Soup Recipe
Ingredients
- 1/4 cup melted butter non-salted
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half and half cream
- 2 cups low-sodium chicken stock or broth
- 2 cups grated sharp cheddar cheese get the good stuff
- 1/2 lb broccoli (about 3 cups), chopped into bite size pieces
- 1 cup carrot julienne style
- 1/4 teaspoon nutmeg (optional but adds flavor)
- 1 pinch salt
- 1 pinc pepper
Instructions
- Melt the 1/4 cup butter and sauté onions in it until they become transparent and soft. Sprinkle the flour over the sauté. Cook and gently stir over medium heat for 1-2 minutes.1/4 cup melted butter, 1/2 medium chopped onion, 1/4 cup flour
- Slowly whisk in the half & half and chicken stock.2 cups half and half cream, 2 cups low-sodium chicken stock or broth
- Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.1/2 lb broccoli, 1 cup carrot
- Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.1/4 teaspoon nutmeg, 2 cups grated sharp cheddar cheese, 1 pinch salt, 1 pinc pepper
- Serve with a rustic and crunchy bread.
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