Broccoli Cheddar Soup
(Panera Bread Copycat Recipe)
- 1 tablespoon butter
- ½ medium chopped onion
- ¼ cup butter
- ¼ cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- 1 ½ cups fresh broccoli
- ½ to 1 cup of carrots, finely chopped
- ¼ teaspoon nutmeg (optional, I don’t add it in my soup)
- 8 ounces grated sharp cheddar cheese (Sargento is my favorite, NOT finely grated)
- salt and pepper to taste
- Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the remaining butter and flour over medium heat for about 3 minutes.
- Slowly whisk in the chicken stock and then the half and half. Let it simmer for about 20 minutes.
- Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are TENDER.
- For a smoother soup puree, I use my hand-held blender and give it a few blends to break up some of the broccoli. My husband prefers the chunks, so I make sure to leave a few whole pieces for him.
- Add nutmeg (optional), salt and pepper (optional) and sharp cheddar cheese. Let the cheese melt, usually takes 2 to 3 minutes and then serve.
Serves about 4 (depending on your portion size) 😉
One of my favorite things I enjoy about eating out, is trying to come up with a copycat recipe for the dish I had at that particular restaurant. Panera has a new, delicious, warm mouth-watering grown-up grilled cheese. After having it for the first time last week, I was determined to make it at home. Well, I did it! Below is my recipe.
Fontina Grilled Cheese
Tuscan Roasted Garlic Loaf (Fresh from the Publix bakery)
2 slices Swedish Fontina Cheese (Boar’s Head)
2 slices Vermont White Cheddar (Boar’s Head)
Six Cheese Italian Blend (bag of shredded cheese-Publix brand)
Shallot & Chive Gournay Cheese (Boursin brand)
Stick of butter
Cut two medium size slices of the Tuscan loaf. Spread the shallot and chive cheese on each slice. Take two slices of the Fontina and Vermont cheese and place them on one slice of bread. Preheat skillet over medium heat. Rub the stick of butter all over the pan. Set the sandwich down on the skillet. Place the lid on the sandwich to trap the heat. After a few minutes, flip the sandwich over. Once each side is lightly browned, add the six cheese Italian blend on top of the sandwich, then flip it over. At this time, I take the pan off the burner and let it sit for a few minutes until the cheese is golden crusted.
This sandwich is great by itself or you can have it with a delicious creamy soup…I recommend a tomato.
I hope you enjoy this grilled cheese recipe as much as I do!