Panera's Broccoli Cheddar Soup
Creamy broccoli cheddar soup is comfort food at its best and this Panera's Broccoli Cheddar Soup is an easy dinner that hits the spot.
Ingredients
- 1/4 cup butter
- 1/2 medium onion, chopped, (about 1/2 cup)
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli , (about 3 cups), chopped into bite size pieces
- 1 cup matchstick carrots
- 8 ounces grated sharp cheddar cheese, (2 cups)
- 1/8 teaspoon nutmeg, (optional but brings out the flavor)
- salt and pepper to taste
Equipment
Dutch Oven (this one from Calphalon works great)
Instructions
- Melt the butter in a Dutch oven over medium heat. Add the onion and saute until soft, about 4-5 minutes.
- Sprinkle the flour over the onions. Cook and stir over medium heat for 1-2 minutes to cook out the raw flour taste.
- Whisk in the half-and-half and chicken broth. Bring to a boil then reduce to a simmer.
- Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the veggies are tender.
- For a smoother soup, blend about 1 cup of the soup with an immersion blender and stir back in.
- Remove the pot from the heat and stir in the cheese (adding cheese with the heat on can make it turn grainy). Stir in the nutmeg if desired. Add salt and pepper to taste.
- Serve with crusty bread.
Video
Notes
Gluten-free: Skin the flour roux and thicken in the end with a cornstarch slurry (2 tablespoons cornstarch whisked with a little water).
Storage: Keeps in the fridge 3-4 days; reheat gently on the stove top since cheese-based soups can separate in the microwave.
Serving: 1/6 of the recipe, Calories: 413kcal, Carbohydrates: 19g, Protein: 17g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 610mg, Fiber: 3g, Sugar: 7g