I absolutely love Panera Bread's broccoli and cheddar soup. Cooler months in the south results in a good ole' cup of soup. There is nothing like a bowl of broccoli and cheddar soup. Between the broccoli, the broth, and cheese mixture, the soup says oh so good! This is a quick and easy recipe for the individual learning to cook or the seasoned chef.
2 tablespoons butter
1 tablespoon oil (olive or vegetable)
1 tsp garlic powder
1/4 cup flour (all purpose and self rising works well)
1 cup chicken stock
2 cups half-and-half
1 bag of frozen broccoli
1/2 cup carrots, cut into small pieces (or the shredded ones)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon red crushed pepper
8 ounces cheddar cheese
In a stock pot, add the butter and oil. Add the carrots and sauté over medium heat for roughly 3-4 minutes.
Add the flour with stirring constantly until the flour thickens. (This step creates a roux).
Add the black pepper, garlic powder, and cayenne pepper.
Add the frozen broccoli and stir to combine.
Add the chicken stock and stir until the ingredients are blended. Allow the mixture to boil slowly around 15 minutes or until the broccoli is tender.
Add the half-and-half and stir.
Add the cheese and stir to combine (a little at a time to avoid clumping).
Serve with your favorite bread!!