Panera Broccoli Cheddar Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 cup chopped white onions

1 cup half-and-half

16 ounces chopped broccoli (frozen)

16 ounces American cheese (Velveeta)

29 ounces low-sodium chicken broth (2 cans)

1 cup carrots (Julianne cut, or shredded)

8 ounces shredded cheddar cheese

salt and pepper to taste

Directions

In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute,

Slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth.

When all of the half-and-half is incorporated, add the broccoli and processed cheese.

When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture.

Add the carrots and simmer for about 10 minutes.

Stir in the cheddar cheese and cook for 10 minutes more.

Season with salt and pepper to taste.

Serve when all the cheese is fully melted and blended through.

Nutrition

• Calories: 589 kcal
• Total Fat: 46 g
• Saturated Fat: 27 g
• Cholesterol: 140 mg
• Sodium: 1629 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 29 g