Homemade Panera Broccoli Cheese Soup

Homemade Panera Broccoli Cheese Soup

As the climate cools, our emphasis on great wellbeing regularly floats. In addition to the fact that we are increasingly vulnerable to frightful winter lurgies, however the impulse to rest can mean less moving and not as much spotlight on the correct sustenance for ideal wellbeing.

Along these lines, it turns out to be progressively vital to fuel our bodies with supplement rich, warming nourishments. Hand crafted soup and stews can be the foundation of a sound and heavenly winter wellbeing schedule.

Furthermore when it's extremely cold and blustery outside, there is nothing superior to return home and eat some yummy, warm, rich soup!

I adore such a great amount about natively constructed soups, including their colossal adaptability. You can make them from about anything you have in the kitchen and there are unending conceivable mixes. I've incorporated a couple of my most loved fixings (for both flavor and wellbeing) here, which you can use to set up a delectable and solid dish.

Homemade Panera Broccoli Cheese Soup

Also try our recipe : Mini Chicken Pot Pies

Ingredients :

  • 2 cups broccoli florets
  • 2 cups chicken broth
  • 1/2 cup of sharp cheddar cheese, plus extra for topping [freshly grated]
  • 1 heaping cup of regular gouda cheese [freshly grated]
  • 1 cup fresh carrots
  • 2 small white onion
  • 2 large cloves of garlic
  • 1 cup half and half
  • 3 Tbsp all purpose flour
  • 3 Tbsp butter
  • 1 bay leaf
  • 1/4 tsp garlic powder
  • 1/8 tsp ground nutmeg
  • 1/8 tsp dried basil
  • 1/8 tsp cayenne pepper
  • 1/8 tsp salt
  • dash of ground black pepper, to taste
  • adapted from peas & crayons

Instructions :

  1. Dice the onions, mince the garlic and shred the carrot.
  2. For the broccoli :
  3. Chop 2/3 of it into tiny florets and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup.
  4. Place chicken broth, broccoli, onion, garlic, carrots, and bay leaf to a pot and cook over medium-high heat 8-10 minutes or until mixture comes to a boil.
  5. Cook 4-6 minutes more or until broccoli is tender.
  6. Once the broth is done, start your roux:
  7. In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly.
  8. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
  9. Remove from heat and pour in the broth-veggie mixture and slowly stir in 1 cup of room temperature half and half.
  10. Place on very low heat, uncovered.
  11. Remove bay leaves from the pot and season with the above herbs and spices.
  12. Add the cheddar and gouda cheese a handful at a time, stirring to melt the cheese after each addition.
  13. Serve immediately in bowls or bread bowls.
  14. Steam reserved broccoli in your microwave.
  15. Garnish the soup with the reserved broccoli florets and a little extra grated cheddar.
  16. Bon app├ętit!

Read more our recipe : ZUCCHINI NOODLES MAC & CHEESE

Post a Comment