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.
Broccoli Cheddar Soup Panera Bread Copycat Alyona S Cooking 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. 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. 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 the broth, water, and half and half, whisking until the mixture thickens (about 8 min.) then add the broccoli and carrots and continue to simmer over medium low heat until tender (10 15 minutes). stir in the yellow mustard, salt, bouillon powder, black pepper, and paprika. then add the velveeta and melt.
Broccoli Cheddar Soup Panera Bread Copycat Artofit 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 the broth, water, and half and half, whisking until the mixture thickens (about 8 min.) then add the broccoli and carrots and continue to simmer over medium low heat until tender (10 15 minutes). stir in the yellow mustard, salt, bouillon powder, black pepper, and paprika. then add the velveeta and melt. 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. Make a roux: sauté the onion in 1 tablespoon melted butter and set aside. in a large pot, stir the melted butter and flour over medium heat for about 3 4 minutes. whisk: slowly whisk in half and half of the chicken stock. let it simmer for about 20 minutes. add vegetables: add the broccoli, carrots, and onions.
Panera S Broccoli Cheddar Soup The Girl Who Ate Everything 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. Make a roux: sauté the onion in 1 tablespoon melted butter and set aside. in a large pot, stir the melted butter and flour over medium heat for about 3 4 minutes. whisk: slowly whisk in half and half of the chicken stock. let it simmer for about 20 minutes. add vegetables: add the broccoli, carrots, and onions.
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