I’m not sure where I got the idea stuck in my head, but I have always been under the impression that all soups take hours of intense labor to make. So far with my very limited experience I have learned that soups don’t take too long and best of all… don’t require too much attention.
When it comes to broccoli cheddar soup, no one does it better than Panera Bread, which just happens to be the home of the crappy job that I had during high school (we all had one). Best part about that job: free food (lots of soup, mostly broccoli cheddar). Worst part: everything else… I hated it there.
Enough reminiscing, lets create some cheesy excellence.
I Chopped up the broccoli and carrots and set them aside for later. First progress picture is of veggies; which means its healthy right? Let’s wait and see what else goes in.
Lucky for you guys, you don’t have to watch me do a ton of boring steps to get from chopped broccoli to being almost done.
But to fill you in on the last 40 to 45 minutes:
- I sauteed chopped onions and set them aside.
- Mixed melted butter, flour, milk, and chicken stock.
- Simmered that for 20 minutes.
- Added back in the onions, as well as the chopped broccoli and carrots.
- Cooked over low for another 20 minutes.
That leaves us with one last step: add the salt, pepper, and cheddar cheese.
So I spent an hour making soup with over half of it being hands off. When the result is a soup as good as Panera’s without spending the typical Panera sized bill, I’ll gladly spend that hour in the kitchen.
Cheesy, creamy soup loaded with broccoli and carrots. Save yourself a trip to Panera (and $7) by making this at home.