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Panera Broccoli Cheddar Soup Recipe

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This recipe for Panera Broccoli Cheddar Soup is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon butter

1/2 onion chopped

1/4 cup melted butter

1/4 cup flour

2 cups milk

2 cups chicken stock

1 and 1/2 cups coarsely chopped broccoli florets

1 cup matchstick cut carrots

1 stalk celery, thinly sliced

2 and 1/2 cups shredded sharp cheddar cheese

salt and ground black pepper to taste
Directions:
Directions:
Melt 1 tablespoon butter in a skillet over medium high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sautéed onion, and celery; Simmer until vegetables are tender, about 20 minutes.

Stir cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Preparation Time:
Preparation Time:
65 minutes

 

 

 

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