Broccoli and Cheese Soup
Inspired by Panera's Broccoli Cheddar Soup
This recipe is delicious served
with crunchy French bread on the side.
Ingredients:
- 2 cups chicken or vegetable broth
- 2 cups half-and-half cream
- 8 ounces grated sharp cheddar cheese
- 1 head of broccoli florets
- 1 large carrot, julienned small
- 1 small onion, chopped finely
- 4 tbs butter
- 1/4 cup flour
- 1/2 tsp salt or kosher salt
- 1/8 tsp black pepper, freshly ground
- few dashes of nutmeg
Directions:
- In a Dutch oven or large saucepan add butter and chopped onions. Cook on low heat until onions are tender.
- Whisk in the flour, stirring constantly until golden in color.
- Gradually whisk in the half and half until smooth.
- Add the broth and broccoli.
- Simmer for about 5 minutes until broccoli is tender.
- Remove the broccoli with a slotted spoon and place in a food processor or blender. Pulse chop until broccoli is in small pieces or puree´ if you desire. You may need to add some of the soup liquid in the blender. Place mixture back in saucepan. (This step is not necessary, so skip to step # 7 if desired.)
- Add cheese, carrots, salt, pepper and nutmeg.
- Simmer uncovered on low heat for about 20 minutes until thickened.
Comments:
-
We use chicken broth.
- Can be served in individual bread bowls.
Tips:
-None
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