Panera Broccoli Cheddar Soup

Before Winter is officially over, I have to share my favorite Broccoli Cheddar Soup! I have always loved Broccoli Soup- it's so smooth, creamy and cheesy.  Comfort food for sure! Especially with some nice warm bread.  Mmm mmm.  I've tried several recipes throughout the years but knew this one was a keeper when Danny, my then 5 year old, wanted me to warm the leftovers up for breakfast! Haha. Funny kid.  This soup is seriously delicious though.  I love the addition of the carrots- it adds a little something extra in the flavor department and another serving of veggies! 

Choose to leave this soup chunky or blend it up after it's cooked. Whatever floats your boat.   

Panera Broccoli Cheddar Soup 

INGREDIENTS

1/4 cup melted butter
1/2 medium chopped onion
1/4 cup flour
1/2 cup heavy cream

1 1/2 cups whole milk
2 cups chicken stock or broth
1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
1 1/2 cup carrots, , julienned (can buy matchstick carrots in produce section)
8 ounces grated sharp cheddar cheese, (about 2 cups)*
salt and pepper

INSTRUCTIONS

Melt the 1/4 cup butter and sautee the onions until they are soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
Whisk in the milk, cream, and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
Add salt and pepper. You can leave the soup chunky or blend it up.  I like to use my immersion blender to blend it about halfway so there it’s creamy but still has a few pieces of veggies.  Return to low heat and add the cheese. Stir until cheese is melted and ladle into bowls.  Serve with warm bread for max deliciousness :)

*It's best to grate your own cheese if you can.  It melts so much better!