Copycat Panera Broccoli Cheese Soup


Ingredients:

  • 1/4 cup unsalted butter, cubed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 2 cups milk
  • 1/2 cup heavy cream
  • 16 ounces broccoli florets
  • 1 carrot, julienned
  • 2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.
  2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot.
  3. 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.
  4. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
  5. Serve immediately.
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