We love Panera’s soups, but we don’t order this one often because it’s got so many calories. But after we climbed Mt. Elbert, Colorado’s highest peak, we decided to splurge! Here’s a good copycat recipe for their famous broccoli cheddar soup.

Serves 3-4

Ingredients:

• ¼ cup butter
• ½ white onion, chopped
• ¼ cup flour
• 2 cups half and half
• 2 cups chicken or vegetable stock
• ½ lb broccoli, cut into bite size pieces
• 1 cup shredded carrots
• 2 cups grated extra sharp cheddar cheese
• ¼ tsp nutmeg
• Salt and pepper to taste

Preparation:

Melt the butter in a soup pot and add the onion. Cook until onion is translucent. Add flour and stir until flour is incorporated and you have a nice smooth roux. Then add half and half and stock and bring to a simmer, stirring constantly until mixture becomes thick. Add broccoli and carrots and lower heat, cooking until broccoli is tender. Add the cheese a handful at a time and stir until melted and creamy. Add the nutmeg, and salt and pepper to taste. You can puree the soup to your desired consistency, or eat it as is. Serve it up with some crusty bread or giant croutons for some added yumminess!