"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Panera’s Broccoli Cheddar Soup Recipe

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This recipe for Panera’s Broccoli Cheddar Soup, by , is from The Redler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patti Redler

Category:
Category:

Ingredients:  
Ingredients:  
¼ cup melted butter
½ medium chopped onion
¼ cup flour
2 cups half and half cream
2 cups chicken stock or broth
1 lb broccoli (about 6 cups), chopped into bite size pieces
1 cup carrots, julienned (can use matchstick carrots)
¼ tsp. nutmeg
8 oz. grated sharp cheddar cheese (2 cups)
Salt and pepper

Directions:
Directions:
1. Melt 1/4 cup butter and sauté the onions until soft. Sprinkle it he flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
2. Whisk in the half & half and chicken stock.
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
4. Add salt and pepper. Add cheese and continue cooking on low. If the heat is too high the soup can get grainy. Stir in the nutmeg is desired.
5. Serve with crusty bread.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes prep + 25 minutes cooking
Personal Notes:
Personal Notes:
Could add cauliflower to this recipe. I would substitute 2 cups of cauliflower and 4 cups broccoli in this recipe instead of 6 cups of broccoli.

 

 

 

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