Panera’s Broccoli Cheese Soup

By efriend

Ingredients

• 1 tablespoon melted butter
• 1 ⁄2 medium chopped onion
• 1 ⁄4 cup melted butter
• 1 ⁄4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1 ⁄2 lb fresh broccoli (about 3 cups), chopped into bite size pieces
• 1 cup carrot , julienned (can buy matchstick carrots in produce section)
• 1 ⁄4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese (2 cups)
• salt and pepper

Details

Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

Instructions

Sauté onion in 1 tablespoon of butter. Set aside.

Cook the 1/4 cup melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.

Add the chicken stock and simmer for about 10 minutes.

Add the broccoli, carrots and reserved onions. Cook over low heat 20-25 minutes.

Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I did). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg.

Serve with crusty bread.