Panera's Broccoli Cheddar Soup

Ingredients

• Butter

  Unsalted

  8 tbsp or 114g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  6 clove or 18g

• Wheat flour

  White, all-purpose, unenriched

  8 tbsp or 63g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• Carrots

  Raw

  1 large or 72g

• Heavy whipping cream

  Fluid

  2 cup, fluid or 476g

• Cheddar cheese

  8 oz or 227g

Directions

1. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through. Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed. Serve with toasted crusty bread or in a bread bowl if desired.

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