Panera's Broccoli Cheddar Soup

I love Fall, the leaves the colors and the cool breeze, and nothing says Fall more than a hot pot of soup on the stove, so I decided to start a little family tradition of Soup Saturday in our home for Fall and Winter. This was last weekends.

Panera Breads Broccoli Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cupschicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in small batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve

Very good tasting warm soup! Only thing is make sure you transfer small batches into the blender. Mine was only a little over halfway full and it blew the lid off as I was holding it down and blew soup all over my cupboards! I served it with warm french bread.