Broccoli Cheddar Soup {Panera Copycat}

Time seems to be slowly ticking away. I haven't decided if I want the days to speed up or slow down. I know I don't like leaving the house for any reason. And this nesting thing is for real.  I cleaned out a huge section of the basement this past weekend. Afterwards I was tired but it looks so nice. 

We also made soup. The cold weather and snow have been constant. And although I have been running really hot - I can sleep in shorts and a tank top above the covers with our heat set at 64 - Mr. J is feeling the cold winter temperatures. 

Soup seems to do the trick.  I have made Broccoli Cheddar soup before but this Panera copycat is much more rich and decadent.  Funny story - Panera Broccoli Cheddar soup is one of my favorite things to eat. I love not traveling for work but I haven't had my Panera fix in quite some time. Broccoli Cheddar soup from Panera is the last thing I ate before the first time I got motion sick on one of my trips. I thought I would never be able to eat it again. Lucky for me though it didn't last long. 

You can certainly lighten this soup up a bit but really why? It tastes so good just like it is for a bit of extra indulgence on these cold, winter days. 

Broccoli Cheddar Soup {Panera Copycat}

by Emily Morris

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Keywords: soup/stew broccoli cheese

6070821

Ingredients (4 large servings)

• 1 tablespoon + 4 tablespoons unsalted butter, divided
• 1 small/medium sweet yellow onion, diced small
• 1 clove garlic, peeled and minced finely
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken stock
• 2 cups half-and-half
• 2 to 3 cups broccoli florets and stems, fresh or frozen
• 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard powder
• pinch cayenne pepper, optional and to taste
• 8 ounces grated high quality extra-sharp cheddar cheese
• Additional grated cheese reserved for garnishing bowls

Instructions

In a small saucepan melt 1 tablespoon butter, and then the diced onion. Sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

Add the garlic and cook about 30 seconds, stirring constantly so it doesn't burn. Remove from heat and set pan aside.

In a large heavy-bottom pot add remaining 4 tablespoons butter and flour. Cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened.

Once thick and slightly brown slowly add the vegetable stock and half-and-half, whisking constantly.

Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently.

While mixture is simmering, chop the broccoli and carrots. As the liquid simmers for 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.

Add the salt, pepper, paprika, dry mustard powder, and cayenne. Stir to combine.

Allow soup to simmer over low heat for an additional 20 to 25 minutes, and the broccoli and carrots have softened.

When the veggies are all softened add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.

Transfer soup to bowls and garnish with reserved cheese. Serve immediately.

Powered by Recipage