I know this recipe has made the rounds around the blogs but my job is to share recipes that I really love and this is one of them. The reason I know that this recipe tastes just like the delicious soup at Panera is because I ate this at least once a week during my last pregnancy. It was the ONLY thing that I looked forward to eating and I’m sure the peeps at Panera knew me by name. They serve it with a warm crusty baguette. Oh my goodness. It almost makes me want to get pregnant again. You’ll need about 3 cups of broccoli chopped into bite sized pieces. You’re supposed to julienne a carrot. I cook a lot and I do not have the patience to do that. They sell “matchstick” carrots in the produce section. Save yourself some sanity and time and just buy those.
It’s important to use sharp cheese here as it gives it more flavor than a milder cheese.
Then eat a couple of bowls of this delicious soup. After all, it is the first day of fall today.
- 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
- Sauté onion in 1 tablespoon of butter. Set aside.
- Cook the ¼ 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.