I love, love, love broccoli cheese soup. We’ve had a chilly week so this was a perfect fit. I had to add a bit more 1/2 & 1/2 and chicken stock but other than that, I stayed true to the original recipe. This was delicious, creamy, & warm. Great for a chilly, rainy night.
Panera Broccoli Cheese Soup Recipe
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups Fat Free 1/2 & 1/2 (I changed this to 3 Cups)
2 cups chicken stock (I changed this to 3 Cups)
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Using an immersion blender if you have one, now is a good time to puree some of the soup. I made sure to leave some of the broccoli pieces whole.
Return to heat and add cheese. Stir in nutmeg.