Panera's Broccoli Cheddar Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1/4 cup butter

1 medium chopped onion

1/4 cup flour

2 tablespoons of thyme

2 cups half-and-half cream

3 cups low-sodium chicken stock or broth

1/2 lb broccoli (about 3 cups, chopped into bite size pieces)

1 cup carrot (julienned, can buy matchstick carrots in produce section)

8 ounces grated sharp cheddar cheese (2 cups)

salt and pepper

Directions

Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

Whisk in the half & half and chicken stock. Bring to a boil then reduce heat to medium. Add the thyme

Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender. Add salt and pepper generously.

Add salt and pepper. Blend soup with immersion blender until less chunky (leave some chunks). Return to low heat and add the cheese.

Serve with crusty bread.

Notes

Approx 11g carb | 370 cals

Nutrition

• Serving Size: 1 /6 of the recipe
• Calories: 413 kcal
• Total Fat: 31 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 90 mg
• Sodium: 610 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 17 g