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. Crusty bread on the side is a must!
Ingredients (4 servings)
-2 tbls butter
-1 small onion, finely diced
-2 tbls flour
-6 cups chicken stock
-1 large head of broccoli, cut into florets
-2 cups shredded carrots
-1/4 cup heavy cream
-1 cup shredded cheddar cheese
-1/4 tsp nutmeg
-Salt & pepper
Instructions (40 minutes)
1. In a large pot over medium heat, melt the butter and sauté the onions until softened (about 5 minutes.)
2. Sprinkle in the flour and cook off for 2 minutes. Then 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 15 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. You can also blend 1 cup of the mixture if you want a smoother soup.
5. Stir in the heavy cream, cheddar cheese, and nutmeg, and serve.