Broccoli Cheddar Soup

I am in love with the broccoli cheddar soup from Panera. It is the best thing on a cold day, especially in a bread bowl! TO DIE FOR!

I hate broccoli, so it's a complete miracle that I will eat it in soup. I discovered a recipe that claimed to be like Panera's, so after a little adjusting we LOVE it. Jesse always gets excited for this meal!

Broccoli Cheddar Soup

• 1/4 cup butter
• 1/2 chopped onion
• 1 clove garlic
• 1/4 cup flour
• 1 cup half-and-half
• 1 cup milk
• 2 cups chicken stock (I just use one can of chicken broth- low sodium of course) 
• 1/2 lb fresh broccoli, chopped (I estimated this to be a little over a cup, and I chop it very finely. The trees often end up looking like seeds...) 
• 1 cup carrot, shredded and chopped
• 1/4 tsp nutmeg
• 10-12 oz. grated sharp cheddar cheese, you can use Colby jack as well or as a mixture of the two.
• Salt and pepper to taste

Sauté the onion and garlic in the butter over medium heat. Once the onions become translucent, I take the garlic and onions out. I'm sure you could leave them in there, but we like the soup to be a little creamier. Then add in the flour with the butter that is left in there, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.

Add the broccoli and carrots in. Simmer on low heat for about 20 minutes.

Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses and let simmer for 10 minutes longer before serving. To be honest, I never measure the cheeses, I just add a few handfuls in and stir. It's DELICIOUS! I'll try to add pictures the next time we make it.