Broccoli Cheddar Soup (Panera Bread)

By McLean

Ingredients

• 2 tablespoons butter, melted
• 1/2 medium onion, finely chopped
• 1/4 cup butter melted
• 1/4 cup flour
• 2 cups chicken stock or bouillon
• 1/2 lb. fresh broccoli
• 1 cup carrots, julienned
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 8 oz. sharp Cheddar cheese, grated
• 1/4 teaspoon garlic powder

Preparation

Step 1

Melt 2 tablespoons butter in a saucepan over moderate heat and sauté the onion until tender but not brown, about 5 minutes. Remove and set aside.

Melt 1/4 cup butter and slowly add flour and continue stirring until flour turns a brownish color.

Stir constantly and slowly add the half-and-half. (roux)

Add the broccoli, carrots and sautéed onions. Cook over low until the veggies are tender for 25 minutes. Add salt, pepper and garlic powder.

Puree in blender in batches or with hand blender. Return to pot over low heat and add the grated cheese; stir until well blended.

Stir in the nutmeg and and serve.