Panera Copycat Broccoli Cheddar Soup
Ingredients
- 1/4 cup butter
- 1 medium onion
- 1 medium carrots
- 1 medium celery
- 2 cloves garlic
- 3 cups broccoli florets
- 2 cups chicken broth
- 1 cup half-and-half
- 1 cup heavy whipping cream
- 1/4 cup gluten-free all-purpose flour
- 1 1/2 tsp pink Himalayan sea salt
- 1/2 tsp ground black pepper
- 3 shakes crushed red pepper flakes
- 3 cups sharp cheddar cheese shredded
- to taste sharp cheddar cheese shredded, for garnish
Instructions
- In a large Dutch oven over medium heat, melt butter.
- Add onions, carrots, celery, garlic and broccoli. Sauté about 5-7 minutes until veggies are tender.
- Stir in flour.
- Slowly add chicken broth about 1/4 cup at a time.
- Then add half-and-half, then heavy whipping cream, whisking while each additional is incorporated.
- Add salt, pepper and red pepper flakes and cook on low heat until mixture thickens. This will take about 5-10 minutes.
- Add cheese and stir until cheese is melted.
- Ladle soup into bowls. Garnish with additional cheddar cheese, if desired.
