Description
One of the most popular recipes on Panera’s menu is the Broccoli and cheddar soup. Now you can recreate this delicious soup making it as thick or chunky as you like, right at home!
Ingredients
Scale
- 8 Tablespoons (1 stick) unsalted butter
- 1 Onion, chopped
- 1/2 Cup All-purpose flour
- 4 Cups Chicken or vegetable broth
- 4 Cups Half and half
- 4 Cups Broccoli florets
- 2 Cups Carrots (buy precut matchstick carrots for a shortcut)
- 1/2 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon dry mustard
- 3 Cups Cheddar cheese, grated
- Salt and pepper to taste
OPTIONAL EQUIPMENT NEEDED:
Instructions
- Melt butter in a Dutch oven over a medium-high heat.
- Add in the onions and sauté until they become soft and translucent, about 2-3 minutes.
- Add in the flour and whisk together to form a roux, cook for about 1 minute whisking often.
- Pour in 1/2 cup of the broth, whisking as you go. Add in another 1/2 cup, whisking. Then add the remaining broth.
- Next, add the the half and half, slowly whisking. Cook for about 2-3 minutes, whisking often to get out all the lumps
- Add in the spices, broccoli and carrots.
- Remove from heat and blend using an immersion blender. A few pulses up and down is all that is needed. A blender or food processor may also be used by removing 1 -2 cups of the soup.
- Reduce heat to low and simmer for 15-20 minutes or until soup has thickened and the vegetables are fork tender, stir occasionally.
- Add cheddar cheese a handful at a time, stirring to incorporate after each handful.
- Season with extra salt and pepper as need and serve immediately.
