HOW TO MAKE PANERA’S BROCCOLI CHEDDAR SOUP
- Start by melting 1/4 cup of butter and sautéing the onions until they’re soft. Sprinkle in the flour and cook and stir over medium heat for 1-2 minutes.
- Whisk in the half & half and chicken stock.
- Add the broccoli and carrots, then cook over low heat for 20-25 minutes or until they’re tender.
- Season with salt and pepper. You can leave the soup chunky or blend about 1 cup of it for a smoother texture. Return to low heat and add the cheese. Be cautious with the heat to prevent the soup from becoming grainy. Optionally, stir in the nutmeg.
- Serve your soup with crusty bread.
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 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
- Start by melting 1/4 cup of butter and sautéing the onions until they’re soft. Sprinkle in the flour and cook and stir over medium heat for 1-2 minutes.
- Whisk in the half & half and chicken stock.
- Add the broccoli and carrots, then cook over low heat for 20-25 minutes or until they’re tender.
- Season with salt and pepper. You can leave the soup chunky or blend about 1 cup of it for a smoother texture. Return to low heat and add the cheese. Be cautious with the heat to prevent the soup from becoming grainy. Optionally, stir in the nutmeg.
- Serve your soup with crusty bread.
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
