Broccoli Cheese Soup

This was very good. The only thing I would complain about is that it was too "gritty". I don't think that I left it in the blender long enough. This would not be my preferred method of pureeing the soup. My suggestion would be a food processor or a immersion blender. I would also probably use just slightly less broccoli. It might have been my fault for putting too much in. Otherwise, it was delicious. Very close to Panera's, but not quite. I may need to visit for a refresher!

Photo from Food Network

Broccoli Cheese Soup

adapted from Food Network

Ingredients 

6 TBS unsalted butter

1 small onion, chopped

1/4 cup all-purpose flour

2 cups fat free half-and-half

3 cups low-sodium chicken broth 

2 bay leaves

1 tsp Kosher salt 

1/2 tsp ground pepper

4 cups broccoli florets (about 1 head)

1 1/2 cups chopped matchstick carrots

1 1/4 cups grated sharp white cheddar cheese

1 1/4 cups shredded sharp yellow cheddar cheese, plus more for garnish

Directions

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth and bay leaves and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. 

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) 

**To reduce cooking time, steam the broccoli and carrots ahead of time so they are tender. Toss them in the pot to warm them and then puree. 

Add the cheese to the soup and whisk over medium heat until melted. Season with salt and pepper. Ladle into bowls and top with cheese.

Enjoy!