Broccoli Cheddar Soup
Similar to the recipe at Panera Bread, but a bit lighter.
Servings: 4 people
Calories: 344kcal
Equipment
- Pot
- Whisk
- Immersion Blender (Optional)
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk I use 0.5%, but any milk other than skim should work.
- 2 cups chicken broth
- 1/2 lb fresh broccoli (chopped into florets)
- 1 cup shredded carrots Matchstick carrots works as well
- 4 oz. grated chedder cheese Start with 4 oz. and taste, then add more as you feel necessary. Just know that adding additional cheese with raise the fat content.
- salt and pepper To taste
Instructions
- Pre-measure your flour and milk so they are ready to go. Have the chicken broth nearby.
- Melt butter in pan over medium heat. Once melted, whisk in flour. Continue cooking flour / butter mixture for 3-5 minutes, whisking continuously. (I use a nylon whisk and non-stick pot).
- While still whisking, slowly add in the milk. Keep whisking until there are no flour lumps.
- Add in the chicken broth and simmer for 20 minutes. Stir every 5 minutes or so and turn down heat to med-low if needed.
- While the broth mixture is simmering, chop up your broccoli and shred your carrots.
- After the 20 minute simmer, add in the broccoli and carrots. Cook over low heat for 20-25 minutes.
- Add in salt and pepper to taste. Take off of heat and use an immersion blender if desired (this gives more of a mixed broccoli look throughout and thickens the soup some). Mix in cheese and serve after cheese has melted.