Panera Broccoli Cheddar Soup

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Sweet, raw

  ½ onion or 166g

• Butter

  Unsalted

  ¼ cup or 57g

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Broccoli

  Raw

  1 ½ cup chopped or 137g

• Carrots

  Raw

  1 cup grated or 110g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Cheddar cheese

  2 ½ cup, shredded or 283g

• Salt

  Table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  100g

Directions

1. Using a skillet over medium-high heat, melt the butter and saute the onions until translucent. This may take up to 5 minutes. Set aside, off the heat, when ready.
2. In a large saucepan, whisk together 1/4 cup of melted butter with the flour, cooking over medium-low heat.
3. Cook until the flour is no longer grainy, stirring continuously - add 1-3 tablespoons of milk to keep the flour from burning. This may take 3-4 minutes.
4. Slowly pour the rest of the milk, whisking continuously, into the flour and butter mix.
5. Stir the chicken stock into the saucepan and bring to a simmer.
6. Cook for about 20 minutes, until the mix has thickened.
7. Add the broccoli, carrots, sauteed onion, and celery to the thickened soup and simmer until the vegetables are fork-tender. This may take up to 20 minutes.
8. Stir in the shredded cheese, mixing until the cheese has melted.
9. Salt and pepper to taste.
10. Recipe by: insanelygood (source: https://insanelygoodrecipes.com/panera-broccoli-cheddar-soup/)

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