**Knockoff** Panera Bread Cheddar/Broccoli Soup

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I am a soup junkie…it’s a GREAT way to use up leftovers — and makes for a very frugal meal. Add a little salad or bread and you can feed a hungry army. There are several soups at Panera that I do NOT like, because they do things like put too much spice in their French onion, etc…it overpowers the whole result. I DO like the Panera Bread Cheddar/Broccoli Soup! If I go to the restaurant, I do this soup and a salad, with a baguette.

Here is my version of that soup — save a few bucks and eat it at home.

You will need:

• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and white pepper

Sauté onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Remove 1/3 of the soup to purée in a blender, and then add that back into the soup. Return to heat and add cheese. Stir in nutmeg.

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Yield: 4 - 6 servings

Knockoff Panera Broccoli Cheese Soup

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Here is my version of that soup — save a few bucks and eat it at home.

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 tbsp melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot, julienned
• 1/4 tsp nutmeg
• 8 oz grated sharp cheddar cheese
• salt and white pepper

Instructions

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.
3. Stir constantly and add the half & half. 
4. Add the chicken stock.
5. Simmer for 20 minutes.
6. Add the broccoli, carrots and onions.
7. Cook over low heat 20-25 minutes.
8. Add salt and pepper.
9. Remove 1/3 of the soup to purée in a blender, and then add that back into the soup.
10. Return to heat and add cheese.
11. Stir in nutmeg.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 414Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 93mgSodium: 611mgCarbohydrates: 17gFiber: 2gSugar: 7gProtein: 16g