Copycat Panera Broccoli Cheese Soup
Now you can make everyoneâ€™s favorite broccoli cheese soup right at home â€“ so thick and creamy. Itâ€™s unbelievably good!
|1/4 cup||unsalted butter, cubed|
|3 cloves||garlic, minced|
|2 stalks||celery, diced|
|1/4 cup||all-purpose flour|
|2 cups||vegetable broth|
|1/2 cup||heavy cream|
|16 ounces||broccoli florets|
|2 cups||shredded sharp Cheddar cheese|
|kosher salt and freshly ground black pepper, to taste|
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.
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.
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.
Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.