With soup season in full swing, I’ve fired up the stove way more and have enjoyed so many classics – especially this broccoli cheddar soup. If you’re from the Midwest, you may be familiar with Panera (also, correctly known as St. Louis Bread Company) and it’s delicious, creamy broccoli cheddar soup. Since it’s family favorite, I wanted to see if I could even come close to creating something. This recipe definitely serves up that nostalgic flavor from a quick-service restaurant that I love and takes little time to pull it all together.

Broccoli Cheddar Soup

Ingredients:

1/4 cup melted butter
1/4 cup flour
2 cups milk (I used skim)
2 cups chicken stock
1 1/2 cups chopped broccoli florets
1 cup matchstick-cut carrots (prepackaged – save your sanity!)
2 1/2 cups shredded cheddar cheese (I used a combination of medium and sharp. Tillamook is my go-to)

Instructions:

1. On medium heat, make a roux with the butter and flour by melting the butter in a pot on the stove and then adding the flour. Mix together and let cook for a few moments.
2. Add in the milk and chicken stock to the roux. Let it come to a simmer as it starts to thinken.
3. Add in the broccoli and carrots. Continue to slowly stir to combine.
4. Slowly add in the shredded cheddar cheese. The heat of the soup will start to melt it. Turn off heat and mix until melted.
5. Add salt and pepper as needed.

This delicious broccoli cheddar soup is great in a bowl, but might I recommend a bread bowl.