Panera Bread Broccoli Cheese Soup

One thing I've noticed Utah has an abundance of but Texas seems to be lacking is a good selection of mid-grade places to eat. You know, places like Zupas, Cafe Rio, Kneaders, Guru's, Fazoli's...great places to grab a bite to eat which are nicer than fast food but don't break the bank. Panera Bread is one of those places. I've only been there once, but their bagels are the best I've ever had, and this copycat soup I found online is delicious!

Panera is owned by the same company who operates Paradise Bakery & Cafe in Utah. And, just an interesting sidenote, they have a few restaurants called "Panera Cares" where they serve food on a donation basis. They have been able to operate these restaurants and meet all expenses with this method. Some people donate more than necessary for their food, and those who can't afford it are always welcome to come and take what they need. It's a very intriguing concept!

In any case, this soup is amazing. :) I definitely suggest using fat-free half-and-half since there is a substantial amount of cheese and butter in the soup. It really doesn't make much difference in taste. I also suggest using sharp cheddar cheese, as listed, rather than a more mild version. Mild cheddar tends to get lost among other flavors, so I always like to use sharp cheddar in soups.

Recipe adapted from www.food.com

1 Tbsp. butter

1/2 medium chopped onion

1/4 c. butter

1/4 c. flour

2 cups half-and-half (I use fat-free)

2 cups chicken broth

1/2 lb. frozen broccoli

1 c. carrot, shredded

1/4 tsp. nutmeg

8 ounces grated sharp cheddar cheese

salt and pepper

Saute onion in 1 Tbsp. butter and set aside. Melt 1/4 c. butter in a large pot. Add flour and whisk for 3-5 minutes until it is thick and bubbly. Stir constantly and slowly add the half-and-half. Add the chicken stock. Stir well and simmer for 20 minutes, stirring occasionally. Cook broccoli according to directions on package (I use the microwave). Add broccoli, carrots, and onions to soup and simmer until all vegetables are soft. Add salt and pepper.

At this point the soup can be transferred to a blender and mixed to desired consistency. This is optional, but definitely helps picky kids swallow down those veggies! Return to heat and add cheese. Stir until melted throughout and stir in nutmeg.