How To Make Better Than Panera Broccoli Cheese Soup The Kitchn

How To Make Better Than Panera Broccoli Cheese Soup Kit 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. In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned. add the garlic, cook, then remove from heat. in a large heavy bottom pot, add the remaining butter, flour, and cook over medium heat, whisking constantly, until flour is thickened.

How To Make Better Than Panera Broccoli Cheese Soup The Kitchn Add 1 pound dried orzo pasta and cook, stirring constantly, until lightly toasted, about 1 minute. add 1 (32 ounce) carton low sodium broth and stir to combine, scraping up the browned bits from the bottom of the pot. increase the heat to high and bring to a boil. reduce the heat to maintain a very gentle simmer. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1 2 minutes. 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. In a large pot whisk together the melted butter and flour over medium heat for about 3 4 minutes. slowly whisk in the half and half and chicken stock. let it simmer for about 20 minutes. add the broccoli, carrots, and onions. let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. Instructions. in a large pot or dutch oven set over medium heat, add 1 tablespoon of butter. when the butter has melted, add the onion and leek, sauté for 3 minutes. add garlic and sauté for a minute longer. pour in the chicken broth and sprinkle in salt, garlic powder, black pepper, paprika, and carrots.

How To Make Better Than Panera Broccoli Cheese Soup Recipe In a large pot whisk together the melted butter and flour over medium heat for about 3 4 minutes. slowly whisk in the half and half and chicken stock. let it simmer for about 20 minutes. add the broccoli, carrots, and onions. let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. Instructions. in a large pot or dutch oven set over medium heat, add 1 tablespoon of butter. when the butter has melted, add the onion and leek, sauté for 3 minutes. add garlic and sauté for a minute longer. pour in the chicken broth and sprinkle in salt, garlic powder, black pepper, paprika, and carrots. Instructions. in a medium saucepan or soup pot over medium heat, melt the butter, then add the onion and saute for several minutes, stirring frequently, until the onion is very tender and starts to brown. add the garlic and saute a little more. stir in the olive oil. sprinkle the flour over the onions and stir to coat. 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.