Copycat Panera Broccoli Cheddar Soup Meg S Everyday Indulgence Whisk in milk and mustard and bring to a boil, stirring occasionally. reduce heat to a simmer and cook until thick and creamy, 6 to 8 minutes. stir in cheddar and velveeta and cook, stirring constantly, until melted. add in chicken stock, cream, carrots, and broccoli and cook until vegetables are tender, 10 to 15 minutes. stirring occasionally. Dotdash meredith food studios. 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.
Panera Copycat Broccoli Cheddar Soup A Bountiful Kitchen 3. slowly pour in the rest of the milk. whisk it continuously until smooth. 4. stir the chicken stock into the saucepan and bring it to a simmer. cook it for about 20 minutes, until the mix has thickened. 5. add the veggies. throw in the broccoli, carrots, sauteed onion, and celery. Jump. step one: add the onion, broccoli, carrots, celery, salt, pepper, and chicken stock to the crockpot basin. step two: cover and cook on low for 5 hours or high for 3 hours. step three: once that first cooking time is up, microwave the butter to melt it and then whisk in the flour to make a paste. Melt butter in a large saucepan. stir in flour and onions. cook for about a minute. slowly add half and half, whisking until thickened and smooth. add broccoli and processed cheese. slowly add chicken, stirring occasionally, until the soup has a consistent texture. add the carrots and simmer for about 10 minutes. Method. make the base of the soup: melt 1 tablespoon of butter in a large pot over medium heat. add the onions and cook, stirring often, until they soften and become translucent, 3 to 4 minutes. add the remaining 3 tablespoons butter and cook, stirring constantly, until melted, about 1 minute.
Panera Broccoli Cheddar Soup Sweet Pea S Kitchen Melt butter in a large saucepan. stir in flour and onions. cook for about a minute. slowly add half and half, whisking until thickened and smooth. add broccoli and processed cheese. slowly add chicken, stirring occasionally, until the soup has a consistent texture. add the carrots and simmer for about 10 minutes. Method. make the base of the soup: melt 1 tablespoon of butter in a large pot over medium heat. add the onions and cook, stirring often, until they soften and become translucent, 3 to 4 minutes. add the remaining 3 tablespoons butter and cook, stirring constantly, until melted, about 1 minute. Slowly add the vegetable stock, whisking constantly, then the half and half. let simmer over low heat until it has reduced and thickened some. add the broccoli, carrots, spices, and the onion and garlic you previously set aside. allow soup to simmer for about 20 to 25 minutes. while soup simmers, grate the cheese. Stir in broccoli and carrot. bring to a boil; reduce heat and simmer until broccoli is tender, about 6 8 minutes. puree with an immersion blender until desired consistency is reached. stir in cheese, a handful at a time, until smooth, about 1 2 minutes; season with salt and pepper, to taste. serve immediately.
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