Broccoli cheese soup
I love broccoli cheese soup. In fact, I love Panera’s broccoli cheese soup so much that I would eat it weekly if I could. No joke. This recipe is so delicious (and easy!) that it definitely rivals Panera’s. And in the bread bowls that my grocery store sells, it’s even got the same feeling as eating some Panera soup. Eat on and enjoy!
4 c. chicken broth (or vegetable broth)
1 c. cream (or whole milk)
4 oz. shredded aged cheddar cheese
1 c. water
1/2 c. flour
1 Tbsp. onion, minced
1/4 c. carrot, finely shredded
1/2 tsp. black pepper
4 c. broccoli florets
In a large saucepan, bring broth, cream, cheddar, water, flour, onion, carrot, and pepper to a boil. (For best results, whisk together flour and water in a separate bowl, then add to pot.) Reduce heat to a simmer, and stir in broccoli florets. Allow to simmer 15-20 minutes over low heat, stirring occasionally.
Makes 4 servings.
*Note: I also stirred in a hefty dash of white pepper and a parmesan cheese rind I had (the very tough part at the wide end of a wedge). Even without, though, it’s delicious