I am a soup junkie…it’s a GREAT way to use up leftovers — and makes for a very frugal meal. Add a little salad or bread and you can feed a hungry army.
There are several soups at Panera that I do NOT like, because they do things like put too much spice in their French onion, etc…it overpowers the whole result. I DO like the Panera Bread Cheddar/Broccoli Soup! If I go to the restaurant, I do this soup and a salad, with a baguette.
Here is my version of that soup — save a few bucks and eat it at home.
- 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
- 1 cup carrot, julienned
- 1/4 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and white 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. Remove 1/3 of the soup to purée in a blender, and then add that back into the soup. Return to heat and add cheese. Stir in nutmeg.