Everyone simply goes nuts over Panera’s Broccoli Cheese Soup. Unfortunately for celiacs invariably soups out in the commercial world contain flour. This soup is a recreation of the original recipe, culled from customer descriptions and the ingredient list. Enjoy!

1 tablespoon butter, melted

1/2 medium onion, chopped

1/4 cup melted butter

1/4 cup (about .75 oz or 28g) Better Batter Gluten Free Flour

2 cups half-and-half

2 cups chicken stock or bouillion

1/2 lb. fresh broccoli

1 cup carrots, julienned

salt and pepper to taste

1/4 teaspoon nutmeg

8 ozs. grated sharp cheddar

Instructions
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.

Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.