I’m a big fan of Panera Bread’s broccoli cheddar soup. Last semester, I would get a bowl for lunch every time I drove home to visit.
This recipe freezes well and had a low yield originally, so I doubled the ingredients in my version.
Broccoli Cheddar Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
1 tablespoon melted butter
1 medium chopped onion
1/2 cup melted butter
1/2 cup flour
4 cups half-and-half cream
4 cups chicken stock
1 lb fresh broccoli (about 1 cup)
2 cup carrot, julienned
1/2 teaspoon nutmeg
16 ounces grated sharp cheddar cheese*
salt and pepper to taste
Sautee the onion in 1 tablespoon melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.
Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
Add nutmeg, salt and pepper and sharp cheddar cheese. The cheese should melt after a few good stirs.
*I know it’s called broccoli cheddar soup, but if you leave the cheese out, you’re still left with a fantastic cream of broccoli soup.