My husband loves Panera broccoli Cheddar soup but it's so expensive now so we set out to create our perfect version at home. Here is what we came up with. Serve topped with cheese.
Ingredients
- butter: 1 Tbsp
- onion: 0.5 piece (chopped)
- butter: 0.25 cup (melted)
- flour: 0.25 cup
- milk: 2 cups
- chicken stock: 2 cups
- ½ cups coarsely chopped broccoli florets: 1 piece
- carrots: 1 cup (matchstick-cut)
- stalk celery: 1 piece (sliced)
- ½ cups shredded sharp Cheddar cheese: 2 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
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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.
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Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 15 minutes.
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Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving. Tim Jeghers
