Broccoli Cheese Soup
If you love Panera Bread's broccoli cheddar soup, you're about to learn how to make it yourself, at home, with real cheese—cheaper, better, faster!
- 1 tablespoon butter
- 1 onion, small diced
- 1 cup diced carrots
- 3 cups broccoli, fresh or frozen
- 2 cups chicken broth
- ½ teaspoon each thyme and garlic powder
- salt, pepper to taste
- 2 tablespoons flour
- 1 ½ cups light cream, half and half is good
- 8 ounces sharp Cheddar cheese, grated
- ⅓ cup grated Parmesan cheese
In a large pan over medium heat, saute butter, carrots, and onion for about 3 minutes or until softened.
Add seasonings, broth, and broccoli. Allow simmer until broccoli is soft—about 10 minutes.
Using an immersion blender, blend vegetables and broth, as desired—from very smooth or semi-chunky, the way that you prefer your broccoli cheese soup! Optional: Before blending remove about 1 cup of broth and vegetable mixture, then blend what remains in the pot.
In a small bowl, place the flour and cream. Stir until smooth.
Bring the blended mixture back to a boil and quickly whisk in the cream mixture. Continue whisking until soup is thick and bubbly, about 4-5 minutes.
Remove from the heat, stir in the cheddar and parmesan cheeses and the optionally reserved vegetables. Serve immediately.
1.You can use frozen, however fresh will give a better result.
2. While sharp cheddar cheese is traditional, Gruyere is a great option for this soup.
Serving: 1cup | Calories: 325kcal