200-Calorie Panera-Style Broccoli Cheddar Soup

• Gluten free

• Produce

  • 1 lb 2 large heads broccoli
  • 1 Carrot, small
  • 1 Yellow onion, small

• Canned Goods

  • 6 cups Vegetable broth or chicken broth

• Condiments

  • 1/2 tsp Mustard powder

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 tbsp Cornstarch
  • 1/4 tsp Salt + more

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 2 cups Milk, reduced fat
  • 1 Parmesan, rind

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Directions

• Preparation Slice the florets off the heads of broccoli, rinse in a strainer, and set aside. With a vegetable peeler, remover the tough outer woody layer from the broccoli stems and finely dice the tender green inner stems. Heat the olive oil in a medium (3-4 quart) stockpot or Dutch oven over medium low heat. Stir in the broccoli stems and onion and cook, stirring occasionally, for about 5 minutes until the vegetables are translucent and tender. Stir in the carrot and 1/4 teaspoon salt and cook for 1-2 minutes more until the carrot is softened. Add the Parmesan rind and vegetable broth. Cover the pot and increase the heat to medium. Bring to a boil, then uncover and reduce the heat as needed to keep the broth at a simmer. Cook for 30 minutes, then remove the Parmesan rind with tongs or a slotted spoon. Add the milk and heat until the soup returns to a simmer. Toss the shredded cheese with the cornstarch and mustard powder in a small bowl, then stir into the soup until melted. Add half the reserved broccoli florets and cook for 5 minutes until tender. Remove the soup from the heat. Carefully puree the soup with an immersion blender or countertop blender for 10-15 seconds, just until the florets break up. Return the soup to the pot and bring back to a simmer. Add the remaining broccoli florets and cook for 5 minutes more until tender. Taste and add pepper and more salt, if desired. Serve immediately.