Panera Bread Broccoli Cheddar Soup Bread Bowl Recipe Musely

Panera Bread Broccoli Cheddar Soup Bread Bowl Recipe Musely 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. 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.

Panera S Broccoli Cheddar Soup The Girl Who Ate Everything Bread bowls: serve the soup in hollowed out bread bowls for a hearty meal. toppings: add a sprinkle of extra cheese, fresh herbs, or black pepper to each bowl. side of bread: pair the soup with garlic bread or a crusty bread slices for dipping. sour cream or greek yogurt: add a dollop on top for extra creaminess and tang. Directions. in a 6 qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6 8 minutes. stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. simmer, uncovered, until vegetables are tender, 10 12 minutes. mix cornstarch and water until smooth; stir into soup. Stir in the broccoli and carrots, and bring the soup to a gentle simmer, stirring occasionally, until vegetables are tender, 10 to 12 minutes. turn the heat off and gradually stir in the cheddar cheese and processed cheese until fully melted, about 1 minute. add the mustard, hot sauce, paprika, pepper, and salt. stir well to combine. 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.

Panera S Broccoli Cheddar Soup The Girl Who Ate Everything Stir in the broccoli and carrots, and bring the soup to a gentle simmer, stirring occasionally, until vegetables are tender, 10 to 12 minutes. turn the heat off and gradually stir in the cheddar cheese and processed cheese until fully melted, about 1 minute. add the mustard, hot sauce, paprika, pepper, and salt. stir well to combine. 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. Instructions. in a large dutch oven or heavy bottomed stockpot, heat oil over medium heat. to the oil add the onions and carrots, and saute for 2 to 3 minutes, stirring regularly. sprinkle the flour over the vegetables and cook for an additional 1 minute. add the chicken broth, broccoli, and cauliflower. 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.

Panera S Broccoli Cheddar Soup Video The Girl Who Ate Everything Instructions. in a large dutch oven or heavy bottomed stockpot, heat oil over medium heat. to the oil add the onions and carrots, and saute for 2 to 3 minutes, stirring regularly. sprinkle the flour over the vegetables and cook for an additional 1 minute. add the chicken broth, broccoli, and cauliflower. 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.

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