Time and Servings:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

Nutrition (per serving):

Calories: 340 kcal
Protein: 14g
Fat: 27g
Carbohydrates: 14g
Fiber: 2g
Sugar: 5g
Sodium: 800mg

Ingredients:

  • 1/4 cup butter
  • 1/2 onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 1 cup broccoli florets, chopped
  • 1/2 cup carrots, julienned
  • 2 cups sharp cheddar cheese, grated
  • Salt and pepper, to taste

Instructions:

  1. Sauté Onions:
    • Melt butter in a large pot over medium heat.
    • Add chopped onions and sauté for 3-4 minutes until soft and translucent.
  2. Make Roux:
    • Stir in the flour and cook for 1 minute, whisking constantly to form a roux.
    • Gradually whisk in half-and-half and chicken broth until smooth and slightly thickened.
  3. Add Vegetables:
    • Add chopped broccoli and julienned carrots.
    • Lower the heat and simmer for 15 minutes, stirring occasionally, until vegetables are tender.
  4. Incorporate Cheese:
    • Stir in grated sharp cheddar cheese until fully melted and blended into the soup.
    • Season with salt and pepper to taste.
  5. Serve:
    • Ladle soup into bowls and serve immediately.
    • Pair with crusty bread or serve in a bread bowl for the ultimate Panera-inspired meal.

Tips for Success:

  • Smooth Texture: For a creamier consistency, use an immersion blender to partially purée the soup before adding cheese.
  • Cheese Choice: Use freshly grated cheese for the best melting quality; pre-shredded cheese may result in a grainy texture.
  • Low-Sodium Option: Opt for low-sodium broth to control salt levels, adjusting to taste.

Wine, Cocktail, Drink Pairing:

  • Pair this comforting soup with a crisp Chardonnay or a refreshing glass of iced tea for a balanced meal.