After having visited Panera for the 1st time when in Knoxville, TN for a UT football game, I discovered my love of broccoli cheese soup. Since that visit I have been trying to find a recipe that is as close as possible to their delicious, soul warming, recipe but of course, they are not going to just come out and tell us their secret.
So after much research and trial and error I think I have found my "copycat" recipe of Panera's soup.
Hope you enjoy!
Broccoli Cheese Soup
1 medium onion, chopped
2 tablespoon melted butter
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
4 cups chicken stock
1 lb broccoli, fresh or frozen
2 cups carrot, julienned
1/4 teaspoon nutmeg
1/4 teaspoon minced garlic
1/4 teaspoon cumin
16 ounces grated cheddar cheese (sharp or mild)
salt and pepper, to taste
1) Saute onion and minced garlic in 2 tablespoons of melted butter
2) Add 1/4 cup of butter to sauteed onions and add flour. Whisk in flour and let it set over medium heat for about 3 minutes. Stir in half-and-half, stir constantly for about 3 minutes until well mixed.
3) Next add in 4 cups of chicken stock, whisk together. Simmer for 15 minutes.
4) While mixture is simmering, add broccoli and carrots into a food processor and chop. (At this point you can decide to have a fine chop on your vegetables or just give the food processor a few pulses to create a course chop)
5) Once you have chopped your vegetables to your liking, add to simmering mixture. Cook over low heat 20-25 minutes.
6) Remove from heat. Add nutmeg, cumin, salt and pepper for taste. Added cheese and return to heat just until cheese is melted.
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