Panera's Broccoli Cheddar Soup

Panera’s Broccoli cheddar cheese Soup is nutrient at its best and tastes a bit like Panera. This soup is a simple dinner that hits the spot and fast enough for a dark. This broccoli cheese soup competes for the #1 soup direction on this diary with this crockpot potato soup.

I know this Panera’s Broccoli cheddar cheese Soup direction has created the rounds round the blogs however my job is to share recipes that i actually love and this is often one in all them. the explanation i do know that this direction tastes a bit like the delicious Broccoli cheddar cheese soup at Panera is as a result of I Ate this a minimum of once per week throughout my last physiological condition.

It was the sole issue that I looked forward to consumption and I’m positive the peeps at Panera knew ME by name. They serve this Panera’s Broccoli Cheese Soup with a heat crusty baguet. Buckeye State my goodness. It nearly makes ME wish to induce pregnant once more. I once was to blame of creating soup for 250 ladies. Guess that soup went first? Nope. Not the chicken noodle.

Yes, you guessed it. The Broccoli cheddar cheese soup. I mean World Health Organization doesn’t like broccoli and cheese? Not solely is it a healthy broccoli cheese soup direction, it’s solely 417 calories a serving. Then eat one or two of bowls of this delicious broccoli cheddar cheese soup. After all, it's the primary day of fall these days.

Part of the thickening agent during this soup is that the flour within the intermixture. There’s solely 1/4 cup and you'll be able to undoubtedly leave it out however your soup won't be as thick. you'll be able to thicken it at the terribly finish if required by making a cornflour suspension.

INGREDIENTS

• 1/4 cup melted butter
• 1/2 medium onion, diced finely
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock or broth
• 1/2 lb broccoli (about 3 cups), chopped into bite size pieces
• 1 cup carrot, julienned (can buy matchstick carrots in produce section)
• 1/4 teaspoon nutmeg (optional but brings out the flavor)
• 8 ounces grated sharp cheddar cheese (2 cups)
• salt and pepper

INSTRUCTIONS

1. Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
2. Whisk in the half & half and chicken stock.
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
4. 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 do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
5. Serve with crusty bread.

Recipe From : The Girl Who Ate Everything