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Better Than Panera Broccoli Cheddar

Non-Vegan
Serves 10 at $4.10 per Serving

  • 1/4 C. Flour

  • 1/4 C. Unsalted Butter

  • 2 C. Half & Half

  • 2 1/2 C. Chicken Broth

  • 1 Med. Sweet Onion

  • 1 Large Carrot

  • 1 lb. Broccoli Florets 

  • 1 1/2 C. Sharp Cheddar

  • 1/8 tsp Ground Nutmeg

  • Salt & Pepper to Taste

Start by placing a large pot on med-high heat, toss in your butter, and let it melt. Once melted, add the flour and whisk together. Now you're rocking a roux. Since this is a lighter soup, don't let the rough get too dark. Stir it for about 3 minutes. Slowly pour in your half and half, stirring constantly. Reduce heat to medium, add the chicken broth while stirring, cover, and let simmer for 20 min. Make sure to use a spatula to scrape down the sides every few minutes. 

While the roux thickens your broth, chop all of your veggies and get ready to add them to the pot. Scrape them all into the pot, cover, and let simmer until veggies are fork-tender. Now, you have options here... I use my handy-dandy emulsion blender stick device to make my soup silky smooth. However, you can work in batches with a blender or food processor. Return the soup to the pot, add the rest of the ingredients, stir to combine, and then salt and pepper to taste. 

Best served with some crusty breads!