Panera® Broccoli Cheddar Soup

Serves 3-4



Preparation (5 mins)

Cut onions, celery, broccoli, and carrots.

Cooking (~ 40mins)

  1. Bring chicken stock to boil
  2. (While waiting for Step 1) Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  3. After chicken stock has been brought to a boil, add the onions, celery, broccoli, and carrots. Cover, and let simmer over med-low heat for 20 minutes.
  4. (After 15 minutes of waiting from step 3) Melt 1/4 cup of butter in large sauce pan, then add flour over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, ~ 3 minutes.
  5. Gradually pour milk into flour mix while whisking constantly; 
  6. Pour milk\flour mix into stock. Cook 5 minutes over low heat (to prevent curdling)
  7. Slowly add cheese into vegetable mixture in batches; stir to melt the cheese. 
  8. Season with salt and pepper to taste; add no more cheese if desired. (up to 1/2cup)

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