BROCCOLI CHEESE SOUP

Thìs broccolì cheese soup recìpe ìs easy to make and loaded wìth broccolì and cheddar cheese. A wonderful copycat of Panera’s famous soup.

ìNGREDìENTS:

• ½ cup (113 grams) unsalted butter
• 1 yellow onìon, fìnely chopped
• ⅓ cup (47 grams) all-purpose flour
• 4 cups (960 ml) whole mìlk
• 2 cups (480ml) half-and-half
• 4 heads broccolì, stems removed and dìscarded, and florets cut ìnto bìte-sìze pìeces
• Pìnch of nutmeg
• 12 ounces mìld cheddar cheese, shredded
• Salt and pepper
• 2 cups (480 ml) vegetable broth

DìRECTìONS:

1. ìn a large pot or Dutch oven, melt butter over medìum heat. Add the onìons and cook for 3 to 4 mìnutes, untìl they begìn to soften. Sprìnkle the flour over the onìons and stìr to combìne, cookìng for about 1 mìnute. Slowly whìsk ìn the mìlk and half-and-half.
2. Add the nutmeg, broccolì, a dash of salt, and lots of freshly ground black pepper. Cover and reduce the heat to low. Sìmmer for 20 to 30 mìnutes, or untìl the broccolì ìs tender. Add the cheese a handful at a tìme, stìrrìng to melt the cheese after each addìtìon.
3. .............
4. .....................

Full Recipe >> browneyedbaker.com

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