"Better than Panera" Broccoli Cheddar Soup

So, now that I've got your attention, let me clarify. This is much better for your health and your wallet than Panera, although the flavor rivals it as well.

I adapted Food Network Magazine's take on Panera Bread's Broccoli Cheddar soup to be quicker and healthier.

This is absolutely delicious - enjoy!

"Better than Panera" Broccoli Cheddar Soup
Makes 4 main-dish servings

4 T (1/2 stick) butter or margarine
1 medium onion, chopped
1/4 c. all-purpose flour
2 cups half-and half (fat free works well)
3 cups low-sodium or regular chicken broth
1 tsp dried bay leaves or 1 whole fresh bay leaf
Salt and pepper to taste (I use ~1/2 tsp each)
1 large head broccoli, cut into florets (5-6 cups)
1 large carrot or 6-8 baby carrots, chopped
2 cups (8 oz.) grated sharp cheddar cheese (reduced fat works well)


Melt the butter in a large pot over medium heat. Add the onion and cook until tender, 3-5 minutes. Whisk in the flour and cook until golden, 3-4 minutes. Then, gradually whisk in the half-and-half until smooth.

Add the chicken broth and bay leaves, and season with salt and pepper. Bring to a simmer.

Add the broccoli and carrot and cook over medium-low heat about 30 minutes, or until broccoli and carrot are fully tender.

Blend the soup in batches in a blender, or in the pot with an immersion blender. You can choose to blend until smooth or leave a few chunks of broccoli,

Add cheese and stir until melted. Season with additional salt and pepper if needed.