Broccoli Cheese Soup

Broccoli Cheese Soup

This recipe was modified from the Panera Bread recipe by Suzan McAllister

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1/4 c grated carrots
salt and pepper, to taste
1/2 tsp grated ginger
1 tsp tarragon
8 ounces grated sharp cheddar cheese


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.

Add ginger, tarragon, salt, pepper, broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Pour in batches into blender and puree. Return to pot over low heat and add the cheese.  Remove from heat and stir until cheese is melted and well incorporated.  Serve.