Last week Brittany and I were torn between going to Noodles or Panera for dinner, we both enjoyed them equally, but decided on going to noodles. Buyer’s remorse set in the next night when Brittany wanted the broccoli and cheddar soup from Panera and wanted to go there… We instead found this wonderful recipe that promised to replicate that soup with a relatively easy set of directions.
We also had some left-over cheese from the state fair that was an 8-year aged sharp cheddar, and it was begging to be used in this soup. You can get your own here. One other tool I used to speed things up was this vegetable peeler
As with most soups I make, there aren’t many pictures to share with you, but I tried my best to get all artsy-fartsy with the final product pictures, I hope you enjoy!
Ingredients
- 1 tablespoon melted butter
- 1/2 medium chopped onion
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- 1/2 lb fresh broccoli ( chopped into bite size pieces)
- 1 cup carrot, julienned
- 1/4 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- 1/2 teaspoon each salt and pepper
Instructions
- Sauté onion in butter, set aside.
- Create a roux by heating melted butter and flour, then using a whisk, stir vigorously over medium heat for 3-5 minutes, then 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, pepper, and cheese, remove from heat and stir in nutmeg.
- Serve with some crunchy bread, and enjoy!