Yep, soup again. What can I say, I love a good soup on a chilly day. And it’s been freezing around here. Brr! I just hope we get a little snow before Christmas. I know, I know, be careful what you wish for, right?
Have to say, no one really liked this particular soup. I’m not sure why. We all like broccoli. We all like cheese. My husband (who is not really a soup fan) was excited to see cheesy broccoli soup, and said that it’s one of his favorites. But this recipe just didn’t taste right to any of us. Maybe it’s because I couldn’t find the giant brick of Velveeta I know I have in the house somewhere. (I’m not a big fan of Velveeta, so it’s not too unusual that I lost track of it.) I ended up using frozen American cheese slices. Did the freezer do something to the cheese that made the soup taste strange? I just don’t know. All I know is that none of us really liked this recipe much. But feel free to try it for yourself. (If you do, I’d be interested in knowing if you liked it any better than we did.)
Panera Broccoli Cheese Soup
2 tablespoons butter
2 tablespoons flour
½ cup chopped yellow or white onion
1 cup of half and half
2 14.5-ounce cans low sodium chicken broth
1 16-ounce package of frozen chopped broccoli
1 cup Julianne cut carrots – shredded carrots are ok to use
1 pound loaf processed cheese food (Velveeta or a store brand)
8 ounces shredded cheddar cheesesalt and pepper to taste
In a large saucepan melt together butter, flour, and chopped onions. Cook butter and flour together for about a minute, and then slowly add in half and half. When all of the half and half is incorporated add frozen broccoli, and American cheese. When the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes. During the last 10 minutes of cooking add the 8 ounces of shredded cheddar cheese. Serve when all cheese if fully melted.