Now, I love this broccoli cheese soup recipe but this Panera soup is a classic. Almost anything from Panera is a classic. That being said, my kiddos didn't care for this as much as the other. I should have blended it more. Plus it has carrots which means it's probably borderline too nutritious for them.
1 tbsp. melted butter
1/2 medium chopped onion
1/4 c. melted butter (yes, additionally)
1/4 c. flour
2 c. half & half
2 c. chicken stock
1/2 lb. fresh broccoli
1 c. carrot - julienned or diced (you want them small so they will cook faster)
1/4 tsp. nutmeg
8 oz. grated sharp cheddar cheese (extra sharp?)
salt & pepper
extra cheddar cheese, to taste
Saute the onion in 1 tbsp. butter. Set aside. Next, make the roux - whisk 1/4 c. melted butter and flour over medium heat for 3-5 minutes. Stir in the 1/2 & 1/2. Add the chicken stock & simmer for 20 minutes. Add the broccoli, carrots, and onions. Cook over low for 20-25 minutes. Next, add salt & pepper and, in small batches, puree in blender. (I used my immersion blender... should have done more or used regular blender.) Over low heat, add the cheese and sprinkle with the nutmeg.
Add more cheese for garnish, serve & enjoy!
Printable Recipe.
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