Broccoli Cheddar Soup

Country of Origin: United States (East Coast Panera Style) 


2 T. butter, melted
1 large onion, chopped
1/2 c. butter, melted
1/2 c. all purpose flour
4 c. half and half
4 c. chicken broth
1 lb. fresh broccoli
2 cups, chopped carrots
salt and pepper, to taste
1/2 t. nutmeg
16 oz. sharp cheddar cheese, grated


Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.
Simmer 20 minutes.
Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.
Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.
Makes 8-10 servings.

Perfect for a cold day to warm the soul. Gotta love soups in the holidays!!
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4 comments on TASTY TUESDAY

  1. Made this for suppper tonight! Delish. Keep the great recipes coming! :)

  2. seriously...you answered my what-in-the-world-am-i-going-to-make-for-dinner prayers!!! :) I have a few bunches of brocoli and all the other ingredients except for the half and half...a quick trip to the store after brooks wakes up can fix that :) Sounds delicious! Can't wait to make it tonight :)

  3. sooo delish! i have to make this asap! thanks for the recipe!!!

  4. Hmm I love Cheddar cheese ... and broccoli! Will definetly cook this at home!




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