I'm going to be honest with you, I don't think I've ever ordered anything besides Broccoli Cheddar soup at Panera. Well... at lunch time, anyway. Even when I'm craving that amazing Mediterranean Veggie sandwich I always get a side of that famous soup. This recipe is extremely similar in taste and will definitely satisfy that Broccoli Cheddar craving!
1 Small Onion, chopped finely
1/4 Cup + 1 Tablespoon Butter
1/4 Cup Flour
1 Pint Half and Half
2 Cups Chicken Stock
1 lb Broccoli
1 Cup Carrots, shredded
1 Package (2 Cups) Shredded Sharp Cheddar
1/4 Teaspoon Nutmeg
Salt and Pepper, to taste
Ok! Let's get started!
Start with sautéing the chopped onion in one tablespoon of butter. Once the onion is very soft, take it off the heat and set it aside for a few minutes.
In a large pan, melt the 1/4 cup of butter, then add in the 1/4 cup flour. Stir this constantly with a whisk for about 5 minutes. Then, add in the Half and Half slowly while stirring. I know your arm is getting tired right about now, but don't give up! Keep stirring that flour/butter/half-and-half mixture for another minute or two until it's all incorporated.
Now, add in your chicken stock and simmer, covered, for about 20 minutes. You'll have to lift that lid often to give it a stir.
During these 20 simmering minutes (Get it? 20-something?... ok, I know, not funny) start grating those carrots. Your broccoli can either be frozen or fresh, it doesn't really matter - so that part is up to you. This time, I used frozen because of it's convenience.
Now add in your veggies: broccoli, carrots, and onion. Cover and simmer for another 20-25 minutes.
Finally, add in the cheddar, nutmeg, salt, and pepper. Stir until cheddar has incorporated well.
Enjoy!
For an added bonus, make some Croutons! (See this post for the recipe: Crispy Croutons) I added salt and pepper to the melted butter in the pan before tossing in my bread cubes. Yum!
Derek's rating:
With Croutons: 9/10
Without Croutons: 8/10
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