I may have an obsession with a certain quick-service restaurant that specializes in bread. Like, really good bread. And really good sandwiches. And REALLY good soup. Their salads are good too, but honestly, we’re there for the bread. And the soup. And the soup in the bread bowls.
… OK fine. It’s Panera. I’m talking about Panera.
My favorite soup from Panera is most definitely the broccoli cheddar. Smooth, creamy, and super flavorful, this is soup is simple to make, and packs a big punch. The secret is definitely using a nice, sharp cheddar- it plays perfectly against the decadent creaminess of the soup.
And yeah, don’t forget about the vegetables here! It’s almost like a HEALTH soup when you think about all those broccoli florets, carrots, and onions in there… right? Right?
OK, maybe not. But in my opinion, everything in moderation is key. This includes indulgence!
- 1 tbsp + ¼ cup butter
- ½ medium chopped onion
- ¼ cup flour
- 2 cups half-and-half
- 2 cups chicken stock
- ½ lb fresh broccoli, cut into florets
- 1 cup carrot, shredded
- ¼ teaspoon nutmeg
- 8 ounces shredded sharp cheddar cheese
- salt and pepper
- Melt 1 tbsp butter in a pan over medium heat. Saute onion until translucent, then set aside.
- In a pot over medium heat, melt the ¼ cup butter. Add flour and whisk together quickly to form a roux. Continue to cook for 3-5 minutes, stirring constantly, then add the half & half.
- Add the chicken stock, and simmer for 20 minutes.
- Add the broccoli florets, shredded carrots and cooked onions. Reduce heat and cook over low heat 20-25 minutes.
- Add salt and pepper. Then, using an immersion blender, blend until smooth or to your liking. Return to heat and add cheese. Stir, together, then add nutmeg.
- Ladle into bowls and serve!
Recipe from Food.com.
What’s YOUR favorite thing to eat at Panera?
P.S. This is NOT a paid endorsement of Panera- I just legitimately love it there!