Panera Copycat Broccoli Cheddar Soup


SERVES 6  |  PREP TIME 10 Min  |  COOK TIME  30 Min

2 tablespoons butter
1 stalk celery, diced
1/2 onion, diced
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cups chicken broth
3 cups broccoli florets, chopped
1 cup carrots, shredded
2 cups extra sharp cheddar cheese, shredded
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon fresh cracked pepper

Melt butter in a large pot over medium heat. Add onions and celery and cook until tender. Mix in the flour and cook for 2-3 minutes while constantly stirring. Mix in the cream a little at a time and then add in the chicken broth. Bring to a simmer on low for 20 minutes.

Add the broccoli florets and simmer for 7 minutes and then add the carrots and continue to simmer for 3 more minutes. Turn off the heat and mix in the cheese and seasonings until melted and smooth.

Serve soup in a bread bowl or with a slice of crusty bread.

Recipe developed by Melanie Dueck for The Slow Roasted Italian
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