About This Recipe:
Everyone knows and loves Panera’s infamous broccoli cheddar soup, but everyone also probably knows how ladened with calories it is. Which of course is fine when you’re out and about, but I much prefer making a healthier version at home. This recipe lightens it up by using a bit of flour and heavy cream to thicken the soup, and substituting chicken stock for whole milk. But it is still super satisfying, cheesy, and hearty for a lovely meal on a cold day.
Ingredients (4 servings)
-2 tbls butter
-1/2 onion, diced
-2 tbls white flour
-6 cups chicken stock
-1 head of broccoli, cut into very small florets
-1 cup shredded carrots
-2 tbls heavy cream
-1 cup shredded cheddar cheese
-1/4 tsp nutmeg
-Salt & pepper
Instructions (45 minutes)
1. In a large dutch oven over medium heat, melt the butter and sauté the onions until soft (about 5 minutes.)
2. Sprinkle in the flour and cook off for 1-2 minutes. Whisk in the chicken stock.
3. Add in the broccoli florets and carrots, and bring the soup to a boil. Cook covered over low heat for 20 minutes until the vegetables are super tender. Season with salt and pepper.
4. Use the back of a large spoon to mash up some of the broccoli to your desired consistency. Then stir in the heavy cream, cheddar cheese, and nutmeg and serve.