Panera's Broccoli Cheddar Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1/4 cup butter

1/2 medium chopped onion

1/4 cup flour

2 cups half-and-half cream

2 cups low-sodium chicken stock or broth

1/2 lb broccoli (about 3 cups), chopped into bite size pieces)

1 cup carrot (julienned (can buy matchstick carrots in produce section)

1/8 teaspoon nutmeg (optional but brings out the flavor)

8 ounces grated sharp cheddar cheese (2 cups)

salt and pepper

Directions

Melt the 1/4 cup butter and sautee the 1/2 medium chopped onion in the butter until soft. Sprinkle the 1/4 cup flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

Whisk in the 2 cups half-and-half cream and 2 cups low-sodium chicken stock or broth. Bring to a boil then reduce heat to medium.

Add the 1/2 lb broccoli and 1 cup carrot. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.

Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the 8 ounces grated sharp cheddar cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

Serve with crusty bread.

Nutrition

• Serving Size: 1 /6 of the recipe
• Calories: 413 kcal
• Total Fat: 31 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 90 mg
• Sodium: 610 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 17 g