Broccoli Cheddar Soup from Robyn, Plum Cove Cottage
I love Panera’s Broccoli Cheddar Soup but it is made with chicken stock. Since I am a vegetarian I went online and found the recipe and substituted vegetable stock for the chicken stock. My family loves it!
Broccoli Cheddar Soup Recipe
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chickenstock or vegbouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken/veg stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
This recipe is from Panera Bread.