Everyone simply goes nuts over Panera’s Broccoli Cheese Soup. Unfortunately for celiacs invariably soups out in the commercial world contain flour. This soup is a recreation of the original recipe, culled from customer descriptions and the ingredient list. Enjoy!
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup (about .75 oz or 28g) Better Batter Gluten Free Flour
2 cups half-and-half
2 cups chicken stock or bouillion
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ozs. grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time.
Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.