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I feel this soup needs no introduction.
I feel this soup needs no introduction.
Basically, I'm obsessed with Panera's broccoli and cheddar soup so I tried to duplicate it. The only thing missing was the bread bowl, which you bet I'll be trying to make soon.
INGREGIENTS:
2 cups broccoli, cut into small florets
1 tbsp olive oil
Salt & Pepper
3 oz (or about 2/3 stick) butter
1 small onion, finely diced
1 cup carrot, shredded
1 cup flour
5 cups milk (I used 2%, use whatever you prefer)
1 cup light cream
1 tsp nutmeg
3 cups grated cheddar cheese
DIRECTIONS:
Heat oven to 400F. Place broccoli on baking sheet. Drizzle with olive oil, salt, and pepper. Bake 20 minutes (careful so the broccoli does not cook too much and turn brown).
Melt butter in large pan over medium heat, cook onions until translucent. Add carrots. Mix in flour until absorbed, cooking about a minute. Add milk, cream, nutmeg, as well as salt and pepper (to taste). Add roasted broccoli. Cover and cook over medium-low heat for about 25 minutes. Stir in cheese, add additional salt and pepper to taste.
Serve with a crusty bread and enjoy!
