Tuesday, October 18, 2011

Broccoli Cheddar Soup- Panera Style

It's finally soup making weather, and I am very excited for that! We have a few staples that we make in the Winchester household.... my favorite being Italian Wedding Soup with Turkey Meatballs- recipe from Barefoot Contessa. This weekend though, we decided to make Broccoli Cheddar Soup. I found a recipe for a knock-off of Panera Breads. I was super excited. It was quite as good of course, but it was still tasty!

Check out the recipe below!


1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese


Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.


588 calories48 grams fat20 grams carbohydrates21 grams protein per serving

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