Empty My Fridge
Broccoli Cheddar Soup Recipe | Panera Copycat
Ingredients
- Broccoli1 lb
- Butter4 tbsp
- Onion1
- Garlic · crushed2–3 cloves + 2–3
- Flour4 tbsp
- Vegetable broth3 cups
- Saltto taste
- Pepperto taste
- Paprika1 tsp
- Carrot1
- Half & half2 cups
- Cheddar cheese8 oz
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook 4–5 minutes until soft and translucent. Stir in the garlic and cook 1 minute until fragrant.
- Sprinkle in the flour and whisk constantly for 1–2 minutes, until lightly golden and slightly nutty-smelling.
- Gradually whisk in the stock to avoid lumps. Add the broccoli, grated carrot, salt, pepper and paprika. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes, until the broccoli is tender.
- Stir in the half and half (or milk) and the grated cheddar. Stir until the cheese melts and the soup is creamy. Adjust the seasoning to taste.
Summarized from The Cooking Foodie's video. Watch it for the details.
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GarlicOnionCheeseCarrotCheddar cheeseBroccoliHalf & half
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