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Broccoli Cheese Soup Panera Bread Style


This is a keeper. Can't wait to make again.

You can make lighter by substituting greek yogurt for butter, fat free half and half and lower fat cheese.

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  • Broccoli Cheddar Soup – Panera Style
  • ■2 T. Butter, melted
  • ■1 large onion, chopped
  • ■1/2 c. butter, melted
  • ■1/2 c. all purpose flour
  • ■4 c. half and half
  • ■4 c. chicken broth
  • ■1 lb. fresh broccoli
  • ■2 cups, julienned carrots
  • ■salt and pepper, to taste
  • ■1/2 t. nutmeg
  • ■16 oz. sharp cheddar cheese, grated
  • Makes 8-10 servings.
  • Add cooked potato if desired.


Servings 8


Step 1

Saute onion in butter. Set aside. Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. Add salt and pepper. The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree. Return soup to pot (or crockpot) over low heat. Add cheese. Stir until well blended. Add nutmeg right before serving.

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