Copy Cat! Copy Cat! Why do people call it that? It is a natural thing to go to a restaurant and enjoy a meal and think to yourself, “That is so good, I wish I could make that at home.?” Well, when you make a dish at home that you originally had at a restaurant, you become a “Copy Cat”. And there you have it.  Maybe people think someone would enjoy their recipe more knowing that it is similar to one they could find at a popular restaurant. This particular recipe is my rendition of a soup I often order at the Panera Bread restaurant. Yes, Panera Bread serves a soup like this, but homemade is ALWAYS better.  It is creamier, chunkier and just plain delicious.  And the great part is, you can get seconds at home.  Yum!  This recipe goes together fairly quickly & easily.

 

I made a double batch today, planning ahead for lunches this week. I try not to chop the vegetables too small because I will use an immersion blender later and I still want the ingredients to be recognizable in the finished soup.

 

This big soup pot has become a favorite of mine.  Everything can be done with just this one pot.  First sauté the onions, then remove them to make the roux. Once the roux has been made and all the liquids added, the vegetables go in.  It already looks tasty. Simmer on low until the vegetables are tender.

 

After the immersion blender has done its job, the cheese & nutmeg are added. Season with salt & pepper and serve with crusty bread.

 

Broccoli Cheddar Soup
 
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Prep time
Cook time
Total time
 
Serves: 6 cups
Ingredients
  • 1 Tablespoon butter
  • ½ medium onion, chopped
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups chicken broth
  • 2 cups half & half
  • 1 # coarsely chopped broccoli, florets & stems
  • 1 cup carrots, diced
  • 1 stalk celery, diced
  • 8 oz shredded sharp Cheddar cheese
  • ¼ teaspoon nutmeg
  • salt and pepper to taste
Instructions
  1. In a large pot, saute the onion in 1 T. of butter on medium heat until translucent.
  2. Remove the onions from the pot and add ¼ cup butter.
  3. When melted, add the flour, stirring with a whisk until smooth.
  4. Cook for 1-2 minutes, whisking constantly.
  5. Add the chicken stock, whisking until it is well incorporated and smooth.
  6. Add the half & half.
  7. Bring to a simmer, then add the sautéed onions, broccoli, carrots & celery.
  8. Reduce heat to low and simmer, uncovered, for 20-25 minutes until the vegetables are tender. Stir about every 5 minutes to make sure it does not scorch.
  9. Remove from heat and "partially" puree with an immersion blender. Leave some of the vegetables in small chunks so they are identifiable.
  10. Add the cheese and stir until it melts.
  11. Add the nutmeg.
  12. Salt & pepper to taste.
  13. Serve with crusty bread.