Broccoli Cheddar Soup Better Than Panera Bread 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. 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.
Better Than Panera Broccoli Cheddar Soup 1 9. sauté the aromatics: melt the butter in a 3 1 2 to 4 quart dutch oven over medium heat. add the onion, celery, and salt and sauté until softened and lightly browned around the edges, 8 to 10 minutes. add the garlic and sauté for 1 minute more. Stir in the broccoli florets, add the paprika, keep stirring and cook until the soup starts to thicken. reduce the heat to low, and allow to simmer for 5 6 minutes or until the broccoli becomes tender. stir in the heavy cream and cheese, and stir until the cheese has melted. season with salt and pepper to taste. Pour in the chicken stock, broccoli florets, carrots, and seasoning. bring to a boil then reduce heat to medium low and simmer for 15 minutes or until the broccoli and carrots are cooked through. stir in half & half and cheddar cheese and simmer for another minute. taste and adjust seasoning if needed. 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.
The Best Broccoli Cheese Soup Better Than Panera Copycat Averie Cooks Pour in the chicken stock, broccoli florets, carrots, and seasoning. bring to a boil then reduce heat to medium low and simmer for 15 minutes or until the broccoli and carrots are cooked through. stir in half & half and cheddar cheese and simmer for another minute. taste and adjust seasoning if needed. 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. 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. 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.
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