Friday, November 11, 2011

Panera Bread Broccoli Cheese Soup Recipe

I really love broccoli cheddar cheese soup and Panera's is wonderful. I bought it from Costco for a while and then I decided that was really expensive and there had to be a better way. So I decided to make it from scratch and fresh vegetables. Yummmmmmm.

I found this recipe at and made it myself. I added lots of extra pepper and a pinch more nutmeg (sounds like lunacy but the nutmeg is a must!) I also added a whole pound of broccoli and lots of extra cheese too.

The extra spice in my life. :)

Even with the extra broccoli it all fit in my magic bullet blender. Mock me if you must for having one of those but until someone is kind enough to donate a Cuisinart to me this is what I have to work with.

Side note: definitely not a dish for people with cholecystitis or cholelithiasis your tummy will not like the fat content. Walk away.

Today we are celebrating the southern tradition of fatty foods making the tastiest food. 

Southern love from Alabama!

Here's the instructions from


1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese


Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.


588 calories, 48 grams fat, 20 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.

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