Panera's Broccoli Cheddar Soup

Ingredients

• Butter

  Unsalted

  ¼ cup or 57g

• Onions

  Raw

  ½ medium or 55g

• Half and half cream

  Fluid

  2 cup or 484g

• Vegetable Stock

  Freshdirect

  2 cup or 474g

• Broccoli

  Raw

  ½ lb or 227g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Acacia Fiber Pure Powder

  Now

  1 level tablespoon or 7g

• Cheddar cheese

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
2. Whisk in the half & half and chicken stock.
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
5. Serve with crusty bread.
6. Recipe by: Christy Denney (source: https://www.the-girl-who-ate-everything.com/panera-broccoli-cheese-soup/)

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