CopyKat.com’s Panera Bread Broccoli Cheese Soup

By bonnje

Ingredients

• Ingredients:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup chopped yellow or white onion
• 1 cup half-and-half
• 1 (16-ounce) package frozen chopped broccoli, thawed and drained
• 1 (1-pound) loaf processed cheese food (Velveeta or a store brand), cubed
• 2 (14 1/2-ounce) cans low-sodium chicken broth
• 1 cup julienne-cut carrots (or shredded carrots)
• 8 ounces Cheddar cheese, shredded
• Salt and pepper

Details

Servings 6
Adapted from grandparents.com

Preparation

Step 1

Directions:

1. In a large saucepan over medium-high heat, heat together the butter, flour, and chopped onion. Cook, stirring, for about a minute, then pour in about a quarter of the half-and-half and whisk until thickened and smooth. Slowly add the rest of the half-and-half the same way.

2. When the half-and-half has been incorporated, add the broccoli and processed cheese. When the cheese is melted, stir in the chicken broth a cup at a time until the soup is well mixed and has a consistent texture. Add the carrots and simmer for about 20 minutes. During the last 10 minutes, stir in the shredded Cheddar cheese. When all the cheese is completely melted, season to taste with salt and pepper, and serve.

If you cook your carrots and broccoli until tender crisp in the microwave and puree a handful of broccoli in the blender then add all into the soup and simmer, you get a more intensely flavored soup and don't run the risk of scorching it trying to get the vegetables tender.