I kinda have a mental block for being able to eat soup unless it is cold out, that is unless it’s cold soup like they served on the cruise we went on. But this is a recipe for yummy, warm, and deceptively healthy soup. Your kids will love it, and they will have no idea that it’s mostly broccoli! (cue evil mommy laugh).
So for you all in the Northern regions of our good country or in Denver, this is for you to still enjoy. As for us in the Southern regions—we’ll just have to crank up our A/C, or go against convention and still eat warm soup when it’s 80 out.
This is a copy cat recipe for Panera Bread’s Broccoli Cheese soup. Supposedly. I have actually never had soup there, what with all those sandwich and salad choices…and pastries! Bottom-line—it is good, so make it.
Panera Bread Broccoli Cheese Soup adapted from cdkitchen.com
1 Tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
2 cups milk (2%), warmed
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup, carrots, shredded
1 1/2 teaspoon Dijon mustard
1 teaspoon Hot Sauce
salt and pepper to taste
8 ounce grated sharp cheddar, and a little extra for garnish
1/4 teaspoon nutmeg
Sauté onion in 1 tablespoon butter. Set aside. In a large pot, cook 1/4 cup melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the warmed milk. Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots, onions, mustard, and hot sauce. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg, and serve.
My son who HATES broccoli ate three bowls of this.
He kept asking “Mommy, what kind of soup is this? It’s yummy.”
I replied, “It’s called yummy green cheesy soup.”