It’s official. Tai is sick. It’s not just the sniffles, it’s a full-blown out of work for several days level bad cold. I guess it’s officially cold season now. To help make him feel better I decided to make soup, and not just any soup but his all time favorite: Broccoli Cheddar Soup from Panera Bread. And you know what? My imitation is pretty darn close to the original!
We ate it with a crusty loaf of french bread and it was perfection. This recipe yields a lot of soup, which is perfect for easy leftover dinners and freezing for later.
And Tai’s verdict? The best soup he’s ever had, though I think that he might be a little biased 🙂
Broccoli Cheddar Soup
- 2 Shallots diced
- 1/2 Cup Carrots
- 200 Grams Flour
- 200 Grams Unsalted Butter
- 2 Cups Chicken Stock
- 2 Cups Half and Half
- 4 Cups Water
- 1/2 Pound Broccoli
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Ground Thyme
- 8 Ounces Cheddar Cheese
- Vegetable Oil
- Cook shallots and carrots in vegetable oil in a small frying pan on medium-high heat. Cook until shallots are translucent and carrots have softened. Set aside.
- In a medium frying pan, melt butter on a medium heat. Add flour to the melted butter in small batches, stirring to mix it in completely. Once the flour and butter have been combined, cook until the mixture becomes tan and has a nutty smell. Remove from heat and set aside.
- In a large stock pot, combine chicken stock, water, half and half, shallots, carrots and the flour mixture. Stir until mixed and heat at a medium setting so that the soup simmers.
- Add in broccoli, salt, pepper and ground thyme. Let simmer for 20 minutes . Before serving, add cheddar cheese in small batches and stir until it has dissolved completely. Enjoy!