Monday, June 22, 2015

Broccoli Cheddar Soup

So this was stolen and modified from a recipe claiming to be a Panera Bread copy cat. I tweaked it a little to my tastes and everyone seems to like it.  This is one of my favorite things to make after I have a party and there is a leftover veggie tray with broccoli and carrots (you can add the celery, but I prefer not to).


Broccoli Cheddar Soup

Ingredients: 
  • 1 tablespoon melted butter
  • 1⁄2 cup onions, minced (small diced)
  • 1 clove garlic, minced
  • 1⁄4 cup melted butter
  • 1⁄4 cup flour
  • 2 cups half-and-half cream
  • 2 cups vegetable or chicken broth
  • 1 1/2 to 2 cups fresh broccoli (chopped into small, bite size pieces)
  • 1 cup carrot, minced (small diced)
  • 1⁄2 teaspoon nutmeg
  • 8 ounces grated white sharp cheddar cheese
  • salt and pepper, to taste

Instructions:
  • Sauté onion in 1 Tbsp butter. Set aside.
  • Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly.
  • Lower heat to medium-low and add the half & half, chicken broth and simmer for 20 minutes. Stirring occasionally. 
  • Add the broccoli, carrots, and onions. Cook over low heat 20-25 minutes.
  • Add cheese and stir/whisk until melted. 
  • Stir in nutmeg, salt and pepper. 
Serve with crusty bread. For easy homemade bread recipes, check out my blog post: No Knead Homemade Bread--Two recipes

Notes: 
  • Be careful of the heat, if it's too hot the half and half will curdle. Trust me, I know! 
  • If the soup sits for a while and gets cooled, it may separate. Just whisk a few times and it will come back together. 



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