Better Than Panera Broccoli Cheddar Soup Chapelhillbetsy Copy Me That Slowly add the vegetable stock, whisking constantly, then the half and half. let simmer over low heat until it has reduced and thickened some. add the broccoli, carrots, spices, and the onion and garlic you previously set aside. allow soup to simmer for about 20 to 25 minutes. while soup simmers, grate the cheese. Melt butter in a large dutch oven or pot over medium high heat. add the onion and cook 3 4 minutes or until softened and light gold. add the garlic and saute for another minute. add flour and whisk for 1 2 minutes or until the flour begins to turn golden in color.
Bowl Of Broccoli Cheddar Soup Panera Broccoli Walls 1 9. sauté the aromatics: melt the butter in a 3 1 2 to 4 quart dutch oven over medium heat. add the onion, celery, and salt and sauté until softened and lightly browned around the edges, 8 to 10 minutes. add the garlic and sauté for 1 minute more. 1 cup broccoli stems, diced into bite size pieces (optional)** 1 cup broccoli stems, diced into bite size pieces (optional)** 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1 16th inch 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1 16th inch. Add vegetables: add the broccoli, carrots, and onions. let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. add seasonings and cheese: add nutmeg, salt, pepper, and sharp cheddar cheese. let the cheese melt, and then serve. for a smoother soup, puree the soup. Stir for a few minutes more to mix it all up well. reduce heat to medium low, stir in the carrots, and cook for about 15 – 20 minutes or until the soup is reduced a bit and a little thicker. stir in the broccoli and cook for a few minutes until the broccoli is hot, then stir in the cheese and add the seasonings. adjust seasonings to taste.
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