Wednesday, January 14, 2009

Panera's Broccoli Cheddar Soup

This is now, hands down, my favorite Broccoli Cheese Soup recipe. The carrot in it just gives it something totally amazing. I only added half the cheese stated in the recipe and it was plenty cheesey. Also, if you've got an immersion blender, now is the time to pull it out. I don't have one, but totally wish I did.

Panera Bread's Broccoli Cheddar Soup
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 bouillon
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ozs. grated sharp cheddar

Sauté 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.

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.

We liked it with some crusty rolls!


lacyboo said...

duane loves broccoli cheddar, so im sure he will love this!

Jenny said...

ohhhh...all of the little flecks of goodness. I WILL be trying this one for sure.

sheri said...

YAY!!! This is actually what I order anytime I go to Panera. And since there's one in the Janss Mall...

Mo said...

I am so trying this recipe!

Lindsay said...

I want some of this right now!