Panera Bread’s Cheese Broccoli Soup
Kristin’s FAVORITE FOOD: Cheese Broccoli Soup. I have always enjoyed Panera Bread’s recipe, so I decided to give this copycat recipe a try. I have to say it was better the second time around. They say that soups get better the older they are – I think it reigns true for this recipe. It was EXTREMELY good the second day! So my recommendation is to make it (try a little of course…), let it cool, and then store it in the fridge for the next day. You will LOVE IT! (Of course my husband doesn’t like to eat “trees” as he calls them, so that means I get the whole pot of soup to myself!)
Panera Bread’s Cheese Broccoli Soup {Print Recipe}
Ingredients:
- 1/2 medium onion, chopped
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half-and-half ( or skim milk)
- 2 cups chicken stock
- 1/2 pound fresh broccoli ( florets only)
- 1 cup carrots, julienne
- 1/4 teaspoon of salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon pepper
- 8 ounces grated cheddar cheese
Directions:
1. Saute onions in a little butter in a small pan – set aside.
6. Let simmer on low for 20 minutes.
7. Add broccoli, carrots, and onions; cook on low for 25 minutes.
