Panera Bread Broccoli Cheese Soup

Submitted by Barenakedchef

"I made this for dinner tonight and it was so delicious. Creamy and not too thick, and tons of flavor. Recipe from Key Ingredient."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon butter, melted
• 1⁄2 medium onion, chopped
• 1⁄4 cup melted butter
• 1⁄4 cup flour
• 2 cups half-and-half
• 2 cups chicken stock or 2 cups bouillon
• 1⁄2 lb fresh broccoli
• 1 cup carrot, julienned
• salt and pepper, to taste
• 1⁄4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese

directions

1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Reviews

[Reada J.]

This is a wonderful soup. When making the roux, I added the broth to the flour/butter mixture instead of the milk. ( I was afraid of curdling.) When somewhat thick I added the veggies and simmered for the designated time. Instead of the half and half and used a combination of evaporated milk and almond milk. I did not puree the veggies.

 

[Studio3802]

Great recipe that our house enjoys many occasions, regular family meals and potlucks.

 

[stonecoldcrazy]

This was amazing! I can't wait to make it again, this batch did not last long at all. Like comment below mine, I also did not puree the veggies.