Broccoli Cheese Soup

This soup may have reformed my husband from a no-soup-for-dinner kind of guy, and it didn't even have meat in it! We both love the broccoli cheese soup at Panera Bread, so we were excited to try this knock off recipe I found on the internet. It's not healthy in the slightest which could be why it was so freaking delicious. It was also really easy to make, so win win! The original recipe is here, but after reading the comments I did make a few changes (there is no half and half in Ireland) and of course I didn't puree mine. Anyone who knows me knows I hate pureed soup.

Broccoli Cheese Soup

1 tbsp butter
1/2 medium onion, chopped
1/4 c butter
1/4 c flour
2 c whole milk
2 c chicken stock or bouillon
1/2 lb fresh broccoli, chopped very small
1 c carrots, julienned (I used a cheese grater)
salt and pepper to taste
8 oz grated sharp cheddar cheese
1 tsp dijon mustard
3-4 shakes of Tabasco or hot sauce

Melt the tbsp of butter and saute the onions. Set aside. Melt the 1/4 c of butter and add the flour and whisk over medium heat for 3-5 minutes, until it starts to bubble and brown slightly. Slowly add the milk while whisking constantly. Continue whisking and add the chicken stock. Cover and simmer for 20 minutes.

Add the broccoli, carrots, and onions. Cook over low heat until the veggies are tender, about 25-30 minutes. Add the salt and pepper. The soup should be thickened by now. Over low heat, add the cheese, stirring until it's melted. Stir through the mustard and hot sauce and serve.

This recipe serves 4, but if you go to the website you can increase the serving size which will increase the quantities for the recipe. Some of the reviews say it doesn't reheat well, but we thought it was just as delicious leftover.

Enjoy!