I remember my first visit to Panera - it was about 3 years ago. I know right, I was 21 when I first went there.
I was such a fool!!
I had no idea what I was missing out on.
But anyway - when I first went there I had my first ever, broccoli and cheddar soup.
I was in love!
So delish!!! I could eat it forever.
So of course I went and made my own. And added a lot more cheese annnnnnnd made my own pretzel bowls!!
You can get the pretzel bowl recipe here.
The pretzel bowls really pair well with this soup.
And who doesn't want to eat a giant soft pretzel?
I added two kinds of cheese in this, extra sharp white cheddar (cabot) and extra sharp cheddar (helluvagood)
They're my two favs.
I used extra broccoli in this soup too. It's a really cheesey, chunky, loving soup.
Come next walking dead Sunday! Enjoy this soup ;)
Prep Time : 10 minutes
Cook Time: 20 minutes
3/4 stick butter
2 medium spanish onions, diced
6 large garlic cloves, pressed
2 1/2 c half and half
2 c vegetable stock - mixed with 1/3 c corn starch
pinch of nutmeg
2 bay leaves
1 Tbs dried minced onion
1 Tbs garlic powder
3 carrots peeled and chopped into small chunks
1 1/2 heads of broccoli, chopped
1 c extra sharp white cheddar cheese (cabot)
1 1/2 c extra sharp cheddar cheese (helluvagood)
Salt and Pepper to taste
Pretzel Bread Bowls
In a large pot, over medium heat - add in the butter until melted.
Then add in the onions and garlic and cook until soft - about 10 minutes.
Slowly add in the half and half and the vegetable stock mixed with corn starch. Stir and cook about 5 minutes.
Next add in the nutmeg, bay leaves, minced onion, garlic powder, carrots and broccoli florets.
Stir occassionally - until thickened and vegetables are cooked through. About 15 minutes
When ready to serve, add in the cheese, stir until melted and serve immediately!
Serve in bowls or my pretzel bowl recipe!