Our 15 Panera Bread Broccoli Cheddar Soup Bread B Add chicken broth and seasonings. add broccoli and simmer partially covered until broccoli is tender. remove and set aside 2 cups of veggies. blend the remaining soup until creamy using an immersion blender or in a blender. in a separate small bowl, whisk together cream and flour until smooth then add 1 tsp dijon. Heat butter in a large pot over med high heat. add onion, celery and carrot, sauteing for 5 minutes until veggies are tender. add in garlic and salt & pepper, stirring for 30 seconds. whisk in flour, tossing veggies to coat, then slowly whisk in milk and chicken broth. bring to a boil, then add broccoli.
Donтащt Miss юааourюаб юаа15юаб Most Shared юааpaneraюаб юааbroccoliюаб юааcheddarюаб юааsoupюаб Rec First chop the broccoli florets into bite size pieces. next peel and grate the carrots, dice the onions, grate the cheese and mince the garlic. now melt the butter in a large pot along with the olive oil and add the onion and carrot with a little salt and pepper. sauté until onion and carrot are soft, about 5 minutes. Set aside. whisk 1 4 cup melted butter and flour together in a large saucepan over medium low heat. continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Add vegetables: add the broccoli, carrots, and onions. let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. add seasonings and cheese: add nutmeg, salt, pepper, and sharp cheddar cheese. let the cheese melt, and then serve. for a smoother soup, puree the soup. Melt the butter in a large dutch oven or pot over medium heat. add the onion and cook until tender, about 5 minutes. whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk.
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