The broccoli cheddar soup from Panera is delicious and can be enjoyed by both adults and children. This dish is a great addition to your collection because it uses three common pantry staples—flour, broccoli, and cheese—and is said to be nutritious for people of all ages.
In the mood for something hot, flavorful, and nutritious on those chilly evenings? Then you should try this broccoli cheddar soup recipe from Panera. It takes no time at all, is quite simple, and eating Ike apples will undoubtedly prevent any medical issues from arising. You probably won’t always make this, but when you do, your loved ones will thank you and laud the deliciousness.
Panera’s Broccoli Cheddar Soup is the epitome of homey comfort food because it has that signature Panera flavor. This soup is a quick evening meal that’ll fill you up and won’t take up too much of your time in the kitchen.
After trying it, you’ll agree that this broccoli cheese soup is among the greatest soups you’ve ever tasted.
A group of 250 women once put me in charge of making soup. Exactly which bowl of soup was the first to disappear? Exactly, you have correctly guessed it. Soup with Cheddar and Broccoli In my experience, no one has ever met a person who didn’t enjoy broccoli with cheese. A serving of this broccoli cheese soup has just 417 calories, making it a healthy option for those watching their weight.
Ingredients :
Butter, melted, one tablespoon
A medium-sized onion, chopped
One-fourth cup of butter, melted
14 cup of flour
2 cups cream or half-and-half
A quantity of chicken stock equal to 2 cups
Half a pound of raw broccoli
one cup of julienned carrots
One-fourth of a teaspoon of nutmeg
Grated, sharp cheddar cheese, 8 ounces
pepper and salt
Instructions:
Put the onion in the butter and cook it until it’s translucent. Ignore for the time being.
Whisking constantly, cook the melted butter and flour for three to five minutes over medium heat. Be sure to give the half and half a good stir as you add it.
Throw in some chicken stock. Keep at a low boil for 20 minutes.
Put in the vegetables, such as broccoli, carrots, and onions. A 20- to 25-minute cook time at a low temperature is recommended.
Put in some pepper and salt. Can be blended into a smooth consistency, although I personally don’t recommend doing so. Bring back to a simmer and sprinkle with cheese. Add the nutmeg and stir it in.