Broccoli Cheddar Soup - Panera Style

From: Here

Ingredients:

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking. Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.



Verdict:
Thumbs up! Oh man, what a delicious, delectable soup! I do love the soup at Panera and although I'm not sure this is the real recipe, it is DIVINE. Definitely will be making this again in the future!!

Cream of Broccoli Soup

From: Stephen's Nenah's church's cookbook

Ingredients:
2 Tbsp grated onion
1/2 cup butter, melted
1/4 cup flour
1 cup milk
1 cup half and half
2 cups chicken broth
1/2 tsp salt
1/8 tsp garlic powder
1/8 to 1/4 tsp dried basil
3 cup chopped fresh broccoli

Saute onion in butter in Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk, half and half, and chicken broth. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Stir in salt, garlic powder and basil. Add broccoli. Cover and cook over medium heat for 15 minutes or until broccoli is tender.

What I did differently:
I had frozen broccoli so I used that. One package was just plain broccoli and one was broccoli in butter sauce. Even better! The recipe never said to blend the soup but the chunks of broccoli were so big that I did anyway.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! We topped it with cheddar cheese and crackers. This soup was super easy and so delicious! Definitely worth making again in the future!

Ingredients:
2 Tbsp grated onion
1/2 cup butter, melted
1/4 cup flour
1 cup milk
1 cup half and half
2 cups chicken broth
1/2 tsp salt
1/8 tsp garlic powder
1/8 to 1/4 tsp dried basil
3 cup chopped fresh broccoli

Saute onion in butter in Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, half and half, and chicken broth. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Stir in salt, garlic powder and basil. Add broccoli. Cover and cook over medium heat for 15 minutes or until broccoli is tender.

Broccoli and Cheese Soup

From: ?? (on my computer as a document)

Ingredients:
1 Tbsp butter or olive oil
1/2 onion chopped
1 minced clove garlic
2 cups broccoli florets
1 potato, diced
2 1/2 cups chicken broth
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
salt and pepper

Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the broccoli, potato, and chicken broth, raise the heat to high, and let come to a boil. Reduce the heat, cover the saucepan, and let simmer until the broccoli and potato are softened, about 7 minutes. Let the broccoli mixture cool slightly, then transfer it to a blender. Puree it until smooth.

Return the soup to the saucepan, add 1/4 cup of cheese and buttermilk. Cook the soup over low heat until the cheese melts, about 3 minutes. Season with salt and pepper. Top with remaining cheese.

What I did differently from the recipe:
I added more potatoes, because I knew they'd be delicious!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. It was a bit sweet for some reason, maybe the cheese, but it was very good. Also very easy which is always a thumbs up!

Printable version:

Ingredients:
1 Tbsp butter or olive oil
1/2 onion chopped
1 minced clove garlic
2 cups broccoli florets
1 potato, diced
2 1/2 cups chicken broth
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
salt and pepper

Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the broccoli, potato, and chicken broth, raise the heat to high, and let come to a boil. Reduce the heat, cover the saucepan, and let simmer until the broccoli and potato are softened, about 7 minutes. Let the broccoli mixture cool slightly, then transfer it to a blender. Puree it until smooth. Return the soup to the saucepan, add 1/4 cup of cheese and buttermilk. Cook the soup over low heat until the cheese melts, about 3 minutes. Season with salt and pepper. Top with remaining cheese.