Ingredients:
4 cups chopped broccoli florets
1 cup grated carrots
1/2 cup diced onion
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups half-and-half
2 cups low-sodium chicken broth
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
8 oz shredded cheddar cheese
Directions:
1- In a large pot, melt the butter over medium heat.
2- Add the chopped broccoli, grated carrots, and diced onion. Sauté for 5-7 minutes, or until the vegetables are tender.
3- Add the flour and stir until the vegetables are coated evenly.
4- Gradually add the half-and-half and chicken broth, stirring constantly to prevent lumps from forming.
5- Bring the mixture to a simmer and cook for 10-15 minutes, or until the soup has thickened and the vegetables are soft.
6- Add the ground black pepper, ground nutmeg, and shredded cheddar cheese to the pot. Stir until the cheese is melted and the soup is heated through.
7- Serve the Panera’s Broccoli Cheese Soup hot and garnish with additional shredded cheddar cheese or croutons, if desired.