The weather is getting chilly and I’ve been craving soup like crazy! When I was in college, the only type of soup I ate at home came from a can. As I got older, I started going out whenever I wanted a fabulous cup of soup. One of my favorite soups is Broccoli Cheese Soup from Panera Bread. It’s perfect for filling your belly on a cold day!
This recipe will make 8 nice sized servings.
- 2 tablespoon melted butter
- 1 medium chopped onion
- 1/2 cup melted butter
- 1/2 cup flour
- 4 cups half-and-half (I’ve also made this using 2 cups heavy cream and 2 cups milk)
- 4 cups chicken stock
- 1 lb fresh broccoli or 2 frozen 10 oz bags)
- 2 cup carrot, julienned (I used a food processor on pulse for nice slices)
- 1/3 teaspoon nutmeg
- 16 ounces grated sharp cheddar cheese
- salt and pepper to taste
- In a large pot, sauté the onion in 2 tablespoon melted butter until onions are soft. Add in the flour and stir with the onions over medium heat for about 3-4 minutes.
- Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
- Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
- Add nutmeg, salt and pepper and sharp cheddar cheese.
- Let the cheese melt and then serve. If your kids don’t like the texture of the soft vegetables, you can puree the soup instead. We like it chunky at our house!