When it’s cold outside all I want to do is eat soup! Seriously, I’m always looking for new soups to eat. It’s always a fine line to find a soup that not only I love, but my husband and kids love as well. When I made this Panera Bread copycat of their Broccoli Cheese Soup, we all loved it! My kids didn’t even complain of the “green stuff!” It’s definitely a keeper and one we will do over and over again during the winter months. This recipe comes from The Recipe Critic and I love it. Here is what you do:
**Note- when I made this, it BARELY fed 5 of us- and 3 of those are small kids! So I usually double the recipe now. **
INGREDIENTS
- 1 tablespoon melted butter
- ½ medium chopped onion
- ¼ cup melted butter
- ¼ cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- ½ lb fresh broccoli (about 1 cup)
- 1 cup carrot, julienned
- ¼ teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper to taste
INSTRUCTIONS
- Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour 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. For a smoother soup puree it in a blender.
