This creamy broccoli-cheese soup tastes like Panera! My family asks for it all the time. You can even make your own baking pan using the recipe on my blog, Yammie’s Noshery. – Rachel Breus, Marshall, Michigan
One cup 60 ml contains butter, cubed
A mug with a capacity of 130 ml contains chopped onions
2 cloves minced garlic
1 liter contains fresh broccoli florets (about 227 grams)
1 carrot finely chop
3/4 liter contains chicken broth
1/2 liter contains half and half cream
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
One cup 60 ml contains cornstarch
60 liters of water or extra chicken broth
3/5 liter contains grated cheddar cheese
6 round bread (227 grams each), optional
In a saucepan, heat the butter over a medium heat. Saute onion and garlic for 6-8 minutes, until soft. Add broccoli, carrots, broth, cream and spices. Bring to a boil and simmer, uncovered, until vegetables are softened, 10-12 minutes.
Combine cornstarch and water until smooth, and combine into soup. Bring the mixture to a boil, stirring occasionally; Cook, stirring, until firm, 1-2 minutes. Remove the bay leaves. Stir the cheese until it melts.
If using baking pans, cut a slice from the top of each loaf; Remove the bottoms, leaving .25-inch-thick shells (except for the loaf that has been removed for another use). Fill the soup just before serving.