Wednesday, September 12, 2012

Panera Style Broccoli and Cheddar Soup

After talking with my Mom yesterday and hearing how chilly it's been getting back in PA in the evenings (I'm sure Pistol is gonna get the fireplace going soon! Right Dad?) I was thinking about one of my favorite soups, Broccoli and Cheddar. Mmmmm. You all know I'm totally obsessed with broccoli (and am happy to have passed that obsession along to some friends!) so any chance I get to eat broccoli, I'm a happy girl. It's still very warm and summery here though but today the weather has taken a turn and the air pressure is heavy. We're expecting big rain tomorrow. Am I even speaking English? I can't tell anymore if we say "big rain" in English or am I just totally mixing up all my languages? It's the air pressure that is making that happen, you know! OK, I realize I'm totally turning Croatian with my blaming the weather on everything. Anyway back to the soup! I'm not usually one for soup when it's warm out but when it comes to broccoli and cheddar - it's cozy, heart warmingly familiar, and so many of my favorite flavors combined in one!


You can be eating this amazing bowl of comfort in about an hour. In about an hour and 5 minutes, you'll be addicted to this soup. This recipe makes 4 servings so I suggest doubling it because I know we would've loved to have some more of this and I definitely will make more next time! 



Here's what I used:

1 tablespoon melted butter
1/2 medium diced onion
1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups chicken stock
1 head of fresh broccoli (or a bag of frozen, defrosted)
1 cup carrot, sliced/julienned
1/4 teaspoon nutmeg
1 cup shredded sharp cheddar cheese
salt and pepper

Here's what you do:

Sautee onion in butter. Set aside. Then, put remaining butter and flour in pot and whisk over medium heat for 3-5 minutes. Stir constantly and add the milk. Add the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions.


Cook over low heat for another 20-25 minutes. Add salt and pepper. I pureed mine in a blender at this point but you don't necessarily have to. Then, return to heat and add cheese. Stir in nutmeg.
 

You know how Rachael Ray always describes nutmeg as that thing that makes people just go "Mmmmm, what is that?" Well, I served this to my in-laws and they loved it and were trying to guess what "that thing" is and in the end, my mother-in-law figured it out! This one will please even the pickiest of eaters, so try it out! And bonus - it tastes just like the one from Panera (and it's made without the heavy cream!)


4 comments:

  1. Yaaay broccoli!! I wil surely try this soon!! I love this :)

    ReplyDelete
  2. wow Nikki, this looks absolutely delicious. I love the nutmeg aspect, haha.

    Thanks for putting my button up- I'm changing the way I do buttons on my own blog soon, and when I do, I'll throw yours up there.

    ReplyDelete
  3. Mmmm Definitely pinning this.

    ReplyDelete
  4. Mmm... Broccoli Cheddar soup is probably one of the best thing in the entire world. :)

    ReplyDelete

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