Panera Bread Broccoli Cheddar Soup Copycat Sweet And Savory Meals 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.
Copycat Panera Broccoli Cheddar Soup Recipe How To Make Broccoli Broccoli cheddar soup. 360 cal side (180 cal) available after 10:00am. about this. chopped broccoli, shredded carrots and select seasonings simmered in a velvety smooth cheese sauce. detailed ingredients. 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. Sprinkle the flour over the mixture. cook and stir over medium heat for 1 2 minutes. whisk in the half & half and chicken stock. bring to a boil then reduce heat to medium. add the broccoli and carrots. cook over medium low heat for 20 25 minutes or until the broccoli and carrots are tender. add salt and pepper. 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.
Panera Bread Broccoli Cheddar Soup Copycat Recipe Deliciously Cooking Sprinkle the flour over the mixture. cook and stir over medium heat for 1 2 minutes. whisk in the half & half and chicken stock. bring to a boil then reduce heat to medium. add the broccoli and carrots. cook over medium low heat for 20 25 minutes or until the broccoli and carrots are tender. add salt and pepper. 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. Melt butter in a large saucepan. stir in flour and onions. cook for about a minute. slowly add half and half, whisking until thickened and smooth. add broccoli and processed cheese. slowly add chicken, stirring occasionally, until the soup has a consistent texture. add the carrots and simmer for about 10 minutes. 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.
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