Continuing with my Meatless Meals series in January, I wanted to make sure the meals I feature are still filling and comforting. I mean, it’s still a cold January and I’m not ready for the light and refreshing meals of spring/summer just yet.
I love a hearty soup — it just feels like a warm hug to me. And one of my all-time favs has been Panera’s broccoli and cheddar soup.
So I taste-tested and did a little investigative research to help recreate the recipe. And honestly, I TASTE NO DIFFERENCE from the original, ha!
Check out this recipe, that is as good as (or maybe better??) than Panera’s famous soup.
Ingredients
- ¼ cup unsalted butter
- ½ cup diced onions
- 1 cup shredded carrots
- 2 ½-3 cups chopped broccoli florets
- 1 ½ cups chicken broth
- 1 cup milk
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- Dashes of kosher salt
- ½ tsp black pepper
- 2 cups shredded cheddar cheese
Instructions
- In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes.
- Slowly add in broth, milk, and cream. Sprinkle with flour and add salt and pepper, simmering for about 10-15 minutes.
- Once thick, add cheese and stir until melted and smooth.
- Thassit! Enjoy and serve with crackers.
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