Saturday, October 17, 2015

Broccoli Cheddar Soup

Been to Panera Bread?  If you have, you know exactly what I am talking about! Their broccoli cheddar soup is to die for.  I love, love, love it.  It’s creamy, it’s thick, it’s hearty.  It’s just good for you soup. The only problem is, this is EXPENSIVE soup! I mean come on, how much does the broccoli cost?! Why do they have to charge so much for the soup? Just because it’s made fresh, doesn’t mean it should costs arms and legs, right?  I tried and searched and finally found this recipe that tastes almost exactly as theirs! I said almost exactly because I tried to go for even lighter ingredients for the soup. I did try to use butter and cream, and trust me, it turned out exactly like that soup I always enjoy at Panera Bread. So give this creamy and delicious soup that tastes just like Panera Bread a try! You won’t be disappointed.

Here’s how I made it:

Broccoli Cheddar Soup
1 tablespoon melted butter
½ medium chopped onion
¼ cup EVOO(use butter for full flavor)
¼ cup flour
2 cups evaporated milk (half-and-half cream in theirs)
2 cups chicken stock
½ lb fresh broccoli (about 1 cup)
1 cup carrot, julienned
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper to taste
How to:
Saute the onion in 1 tablespoon melted butter and set aside.
In a large pot whisk together the EVOO and flour over medium heat for about 3-4 minutes.
Slowly whisk in the evaporated milk and chicken stock.
Let it simmer for about 20 minutes.
Add the broccoli, carrots, and onions.
Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
Add nutmeg, salt and pepper and sharp cheddar cheese.
Let the cheese melt and then serve.
For a smoother soup puree it in a blender... but I love the chunks!

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