Panera's Broccoli Cheddar Soup
Ingredients
- ¼ cbutter
- ½ mediumonion
- ¼ cflour
- 2 chalf-and-half cream
- 2 clow-sodium chicken stock or broth
- ½ lbbroccoli
chopped into bite size pieces), (about 3 cups
- 1 ccarrot)
julienned (can buy matchstick carrots in produce section
- ⅛ tspnutmeg
- 8 ozsharp cheddar cheese
2 cups
- salt and pepper
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve with crusty bread.
Panera's Broccoli Cheddar Soup
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