Fall Recipe Challenge: Panera Broccoli Cheddar Soup

Anyone else out there a big fan of Panera's broccoli cheddar soup? If you're anything like me then you will love this recipe. I love the Panera Broccoli cheddar soup in the bread bowl but the calories just about kill me in that thing. I always end up feeling sluggish and bloated after eating that whole serving. That being said, wow oh wow guys, is this recipe good! It tasted exactly like the Panera recipe but no where near as fattening! I had several people ask me for the recipe at work when they caught scent of the leftovers I ate for lunch. :)


Broccoli Cheddar Soup

6 T unsalted butter
1 sm onion, chopped
1/4 C all-purpose flour
2 C half-and-half
3 C chicken broth
2 bay leaves
1/4 tsp nutmeg
kosher salt and freshly ground pepper
4 C broccoli florets (about 1 large crown)
1 large carrot, diced
2 1/2 C sharp cheddar cheese, grated (mixture of white and yellow) plus more for garnish

Melt the butter in a large dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the four and cook until golden, 3-4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender-that's what I did and it worked fantastically!)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into bowls and garnish with cheese.