Panera's Broccoli Cheddar Soup

35 mins
Serves 6
https://www.the-girl-who-ate-everything.com/panera-broccoli-cheese-soup/

Directions

  1. 1Melt the butter and sauté the onions until soft. Sprinkle the flour over the mixture and cook for 1-2 minutes.
  2. 2Melt the butter and sauté the onions until soft. Sprinkle the flour over the mixture and cook for 1-2 minutes.
  3. 3Melt the butter and sauté the onions until soft. Sprinkle the flour over the mixture and cook for 1-2 minutes.
  4. 4Whisk in the half-and-half and chicken stock. Bring to a boil, then reduce heat to medium.
  5. 5Whisk in the half-and-half and chicken stock. Bring to a boil, then reduce heat to medium.
  6. 6Whisk in the half-and-half and chicken stock. Bring to a boil, then reduce heat to medium.
  7. 7Add broccoli and carrots. Cook over medium-low heat for 20-25 minutes, or until the vegetables are tender.
  8. 8Add broccoli and carrots. Cook over medium-low heat for 20-25 minutes, or until the vegetables are tender.
  9. 9Add broccoli and carrots. Cook over medium-low heat for 20-25 minutes, or until the vegetables are tender.
  10. 10Add salt and pepper. Blend about 1 cup of the soup for a smoother consistency, if desired. Return to low heat, add cheese, and stir in nutmeg (optional).
  11. 11Add salt and pepper. Blend about 1 cup of the soup for a smoother consistency, if desired. Return to low heat, add cheese, and stir in nutmeg (optional).
  12. 12Add salt and pepper. Blend about 1 cup of the soup for a smoother consistency, if desired. Return to low heat, add cheese, and stir in nutmeg (optional).
  13. 13Serve with crusty bread
  14. 14Serve with crusty bread
  15. 15Serve with crusty bread

Ingredients

  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.5 medium chopped onion
  • 0.5 medium chopped onion
  • 0.5 medium chopped onion
  • 0.25 cup flour
  • 0.25 cup flour
  • 0.25 cup flour
  • 2 cups half-and-half cream
  • 2 cups half-and-half cream
  • 2 cups half-and-half cream
  • 2 cups low-sodium chicken stock or broth
  • 2 cups low-sodium chicken stock or broth
  • 2 cups low-sodium chicken stock or broth
  • 0.5 lb broccoli, (about 3 cups), chopped into bite size pieces
  • 0.5 lb broccoli, (about 3 cups), chopped into bite size pieces
  • 0.5 lb broccoli, (about 3 cups), chopped into bite size pieces
  • 1 cup carrot, julienned (can buy matchstick carrots in produce section)
  • 1 cup carrot, julienned (can buy matchstick carrots in produce section)
  • 1 cup carrot, julienned (can buy matchstick carrots in produce section)
  • 0.125 teaspoon nutmeg, (optional but brings out the flavor)
  • 0.125 teaspoon nutmeg, (optional but brings out the flavor)
  • 0.125 teaspoon nutmeg, (optional but brings out the flavor)
  • 8 ounces grated sharp cheddar cheese, (2 cups)
  • 8 ounces grated sharp cheddar cheese, (2 cups)
  • 8 ounces grated sharp cheddar cheese, (2 cups)
  • 0 salt and pepper
  • 0 salt and pepper
  • 0 salt and pepper

Equipment

Dutch Oven

Tips

  • Use sharp cheddar cheese for more flavor. If you want a thicker soup, make a cornstarch slurry and add it at the end.
  • You can leave the soup chunky or blend about 1 cup for a smoother consistency.
  • If your heat is too high when adding the cheese, your soup can get grainy.
  • Serve with crusty bread