Panera Bread Broccoli Cheddar Soup

Photo by Susan M.
Adapted from recipelion.com

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from recipelion.com

Ingredients

  • 2

    tablespoons butter, melted

  • 1/2

    medium onion, finely chopped

  • 1/4

    cup butter melted, plus 2 tablespoons

  • 1/4

    cup flour

  • 2

    cups half and half

  • 2

    cups chicken stock or bouillon

  • 1/2

    pound fresh broccoli

  • 1

    cup carrots, julienned

  • 1/4

    teaspoon nutmeg

  • salt and pepper to taste

  • 8

    ounces sharp Cheddar cheese, grated

  • 1/4

    teaspoon garlic powder

Directions

Melt 2 tablespoons of butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Remove and set aside. Melt 1/4 cup of butter and slowly add flour and continue stiring until flour turns a brownish color. 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 sauteed onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt, pepper and garlic powder. 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.

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