Friday, December 31, 2010

Broccoli Cheese Soup

Do you love broccoli cheese soup as much as I do? Oh my, I am absolutely addicted to Panera's broccoli cheese soup. I try to eat it at least every 3 weeks. It's actually part of my recharging I do when I drop my boys off with my mother in law and go out on my own. I take a magazine and go to Panera, order my soup and sandwich and recharge my batteries. I am so thankful for my in laws to be able to watch the boys! OK, back to the soup. I've made a broccoli cheese soup once before, and it was terrible. I didn't eat it. This one was delish! Definitely eat it hot, because as it cools, it has just a slightly more grainy texture. I am assuming it is the real cheese starting to solidify from cooling off. It still tastes good, just a different texture. If you're looking for another soup to add to your collection, this is one to try!



 
Broccoli Cheese Soup
slightly adapted from Annie's Eats

Ingredients:
6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets (I used frozen.)
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
3 cups shredded sharp cheddar cheese (original recipe calls for 2, but we all know I love cheese.)
Freshly ground black pepper

Directions:
In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.

In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste.

This recipe is linked to Prairie Story Recipe Swap Thursday.

2 comments:

Rita said...

I have never made this, but my husband ordered it at the restaurant the other day and asked to find a recipe and here it is; Thank you.
Rita

Siggy Spice said...

Looks FABULOUS! Great job :) I have never attempted it from scratch....I use the Bear Creek as a base and doctor it up, lol!

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