The Better - Broccoli Cheese Soup

I simply love Panera Bread's Broccoli Cheddar Soup and can finish it up in the wink of an eye. But its addictive taste and velvety texture made me wonder the ingredients. Panera Bread company is honest and puts a complete ingredients list of their recipes on their website. Some ingredients I did not like were modified corn starch, hydrolyzed corn and soy protein. These are flavor enhancers and hidden sources of MSG. And by now most of us know how MSG plays tricks with our brain and body. For a complete list of hidden sources of MSG read here

So instead of having the broccoli soup at Panera every time now, I try to make it home with the taste very similar to my favorite and without any added flavor enhancers. Sometimes it may take a while to perfect the taste, but never give up and keep trying. All your effort is well worth as you feed your body the real food.

Recipe
4 cups broccoli heads, chopped
2 cups carrots, chopped
1 onion
2 cups reduced fat milk, at room temp or slightly warm
2 cups broth, chicken or vegetable
3 Tbsp whole wheat flour
2 Tbsp butter
1Tbsp olive oil
1/4 tsp nutmeg
1/2 cup sharp cheddar
salt and pepper to taste

• In a stock pot, heat butter and olive oil.
• Add chopped onions and carrots and cook until translucent.
• Sprinkle flour and let cook for 1 min to take away the raw taste.
• Now slowly and stirring continuosly add milk. There should be no lumps and this should the smooth base of your soup. Use a whisk!
• Add nutmeg, salt and pepper. Stir until it starts to thicken. 
• Now add broth, mix well and add broccoli.
• Cover the pot on cook on medium for 20 mins.
• After 20mins, remove the lid and use an immersion blender to puree the soup to your desired consistency. I like little bites of the veggies in mine for a heartier texture.
• Now add the cheese. Stir to mix and wait until it dissolves.

Serve in a bread bowl or with a side of bread! Bon Appetit!