Panera's Broccoli Cheddar Soup
Directions
- 1Melt the butter and sauté the onions until soft. Sprinkle the flour over the mixture and cook for 1-2 minutes.
- 2Whisk in the half-and-half and chicken stock. Bring to a boil, then reduce heat to medium.
- 3Add broccoli and carrots. Cook over medium-low heat for 20-25 minutes, or until the vegetables are tender.
- 4Add 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).
- 5Serve with crusty bread
Ingredients
- 0.25 cup butter
- 0.5 medium chopped onion
- 0.25 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 0.5 lb broccoli, (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienned (can buy matchstick carrots in produce section)
- 0.125 teaspoon nutmeg, (optional but brings out the flavor)
- 8 ounces grated sharp cheddar cheese, (2 cups)
- 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
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