Sundays mean relaxing, football, football treats/appetizers and a delicious dinner (and in the case of this past Sunday - a good workout at the YMCA and work clothes shopping)! Anyway, I had been eyeballing this recipe for a while now and I figured Sunday was the day and who doesn't Panera's Broccoli & Cheddar soup? It turned our awesome and was pretty easy to make!
Copy Cat Panera Broccoli & Cheddar Soup
Ingredients
6 tablespoon melted butter
1 medium onion (chopped)
1/4 cup flour
2 cups half-and-half cream
2.5 cups chicken broth
1 large head (approx.) of fresh broccoli (chopped)
1 cup carrot (chopped)
8 ounces grated sharp cheddar cheese
1 medium onion (chopped)
1/4 cup flour
2 cups half-and-half cream
2.5 cups chicken broth
1 large head (approx.) of fresh broccoli (chopped)
1 cup carrot (chopped)
8 ounces grated sharp cheddar cheese
Salt and pepper (to taste)
Chop the onion and melt the butter in a large pot ~ Sautee the onions until they are translucent ~ Stir in the flour ~ Add the half and half and mix until smooth ~ Add the chicken broth - bring to boil then reduce the heat and simmer for 20 minutes ~ Chop the fresh broccoli and carrots and shred the cheese ~ Once the soup base has thickened add the broccoli and carrots and heat on low (covered) for about 20 minutes ~ Transfer the soup mixture to the food processor and blend until the veggies are chopped and the soup is smooth (you can also use an immersion blender) ~ Return the soup to the pot and add the cheese ~ Heat and serve with bread (I used a baguette).
Enjoy!
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