RECIPE: PANERA BROCCOLI CHEDDAR SOUP

Written By Megan Hicks

IIt's truly the best time of the year for a delicious bowl of soup. I found this delicious recipe for Panera’s Broccoli Cheddar Soup from The Girl Who Ate Everything. It is simple and you don’t have to leave your house to indulge. Win-win!

Ingredients

  • 1/4 cup melted 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)

  • 1/4 teaspoon nutmeg, (optional but brings out the flavor)

  • 8 ounces grated sharp cheddar cheese, (2 cups)

  • salt and pepper

Instructions

  • Melt the 1/4 cup butter and sauté the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

  • Whisk in the half & half and chicken stock.

  • Add the broccoli and carrots. Cook over 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 cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

  • Serve with crusty bread.

Megan Hicks
Previous

GET COZY