This used to be one of my favorite soups at Panera, but this homemade version is so much better! It's super creamy and chock-full of carrots and broccoli. You can purée it all, but I prefer to leave as is for more texture. This is a comfort soup that you make on a chilly fall or winter day. Be sure to add it to this weeks menu.
Prep Time: 35 minutes Cook Time:35 minutes
1/2 cup (1 stick) butter + 2 Tbsp butter
1 medium onion, chopped
1/2 cup flour
3 cups half-and-half
4 cups chicken broth
1 cup heavy whipping cream
1 pound fresh broccoli, chopped into small pieces
1 cup carrots, julienne cut
Salt and pepper to taste
1 tsp dry basil
8 oz grated sharp cheddar cheese
In a saucepan, sauté 1 medium onion with 2 Tbsp of butter for 5 minutes. Set aside
In a pot add 1/2 cup (1 stick) of butter and 1/2 cup of flour and cook over medium heat for 3 minutes constantly whisking.
Add 4 cups of chicken broth and stir slowly. Simmer for 10 minutes.
Add in your chopped broccoli, julienne cut carrots, and sautéed onions. Cook over medium heat for 15- 20 minutes until the veggies are tender.
Add 3 cups half and half and 1 cup heavy whipping cream.
Add 1 tsp dry basil and salt and pepper to taste. Simmer on medium heat for 5- 10 minutes.
If you choose to purée soup, pour batches into a blender and purée. (If you don’t purée just move on to the next step.)
Add in grated sharp cheddar cheese and serve. (I added in most of the cheese and saved some to sprinkle on the top!)
** I found this awesome video that explains how to julienne your carrots! click here for the video!
**Pssst... To open a printer friendly PDF version click here. Enjoy :)