Panera's Broccoli Cheddar Soup
Creamy broccoli cheddar soup is comfort food at its best and this Panera's Broccoli Cheddar Soup is an easy dinner that hits the spot.
Ingredients
- 1/4 cup butter
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli , (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienned (can buy matchstick carrots in produce section)
- 1/8 teaspoon nutmeg, (optional but brings out the flavor)
- 8 ounces grated sharp cheddar cheese, (2 cups)
- salt and pepper
Equipment
Dutch Oven (this one from Calphalon works great)
Instructions
- Melt the 1/4 cup butter and sautee the 1/2 medium chopped onion in the butter until soft. Sprinkle the 1/4 cup flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
- Whisk in the 2 cups half-and-half cream and 2 cups low-sodium chicken stock or broth. Bring to a boil then reduce heat to medium.
- Add the 1/2 lb broccoli and 1 cup carrot. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
- 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 8 ounces grated sharp cheddar cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
- Serve with crusty bread.
Video
Serving: 1/6 of the recipe, Calories: 413kcal, Carbohydrates: 19g, Protein: 17g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 610mg, Fiber: 3g, Sugar: 7g