Panera Cheddar Broccoli Soup
Servings: 8 servings
Calories: 441kcal
Ingredients
- 1 tablespoon butter
- ½ onion chopped
- ¼ cup melted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups chicken stock
- 1 ½ cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery thinly sliced
- 2 ½ cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually add milk while whisking constantly; stir in chicken stock, 1 cup at a time, and bring to a simmer. Keep whisking while pouring.
- Cook until mixture is thickened, about 15 to 20 minutes.
- Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes.
- Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.
Nutrition
Calories: 441kcal | Carbohydrates: 14g | Protein: 22g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 96mg | Sodium: 656mg | Potassium: 363mg | Fiber: 2g | Sugar: 6g | Vitamin C: 20mg | Calcium: 602mg | Iron: 1mg