Broccoli, Corn, Cheese Soup

Adapted from a copy-cat version of Panera's Broccoli and Cheese Soup - I don't like carrots and didn't have shredded cheese - turned out I loved my adaptation better than the real thing!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

Step 2

Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.

Step 3

In a large heavy-bottom pot add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.

Step 4

To the roux, slowly add the chicken broth, whisking constantly.

Step 5

Slowly add the heavy cream, whisking constantly.

Step 6

Add the salt, pepper, paprika, dry mustard powder, and cayenne. If you don’t have all of these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.

Step 7

Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

Step 8

After simmering 15 to 20 minutes, add the broccoli, corn, and the onion and garlic you previously set aside.

Step 9

Continuing with medium heat allow to come to rolling boil and then reduce heat to a simmer and cover. Allow to simmer 30-40 mins or until vegetables are the level of tenderness you desire, stirring occasionally.

Step 10

Add jar of cheese to the soup, mixing well to incorporate. Allow to simmer uncovered 5-10 mins.

Step 11

When serving - top with sour cream, shredded cheese, and green onion as desired.