Broccoli Cheddar Cheese Soup

It’s finally COLD in Texas! So that means lots of soup for me!

I like hearty, flavorful soups, so I just knew this recipe would be a winner. This is a recipe from the restaurant Panera Bread, which I’ve never visited, but I can tell you that they’ve got a terrific broccoli-cheddar soup based on this cooking experience alone.

I altered it JUST a bit by adding a little kick of cayenne. I also used frozen broccoli to save a few bucks. Altogether, this soup cost me about $6.

Ingredients for 2, plus leftovers:

  • 6 tablespoons butter
  • ½ medium onion, chopped
  • ¼ cup flour
  • 2 cups half and half
  • 2 cups chicken broth
  • ½ pound frozen broccoli, thawed
  • 1 cup carrots, diced
  • Salt and pepper
  • Cayenne
  • 2 cups grated sharp cheddar

Sauté the chopped onions in 2 tablespoons of butter and set aside.

In a large saucepan on medium heat, whisk the remaining butter and flour together for 4 minutes. While stirring constantly, slowly add the half and half. And then slowly whisk in the broth. Allow to simmer for 20 minutes.

Add the broccoli, carrots, and sautéed onions. Cook for 25 minutes. Add seasonings. Then puree or process in batches until smooth. Return to pot and add the cheese on low heat. Stir until all combined and serve.

Published in: on January 13, 2011 at 7:24 am  Leave a Comment  
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