Copycat Panera Bread™ Broccoli Cheddar Soup

• Produce

  • 1 lb Broccoli florets, stems
  • 1 Carrot, large
  • 1 White onion

• Canned Goods

  • 2 cups Progresso beef-flavored or chicken broth

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Pillsbury crescent rolls, refrigerated

• Dairy

  • 1/4 cup Butter
  • 8 oz Cheddar cheese, grated
  • 2 cups Cream

Found on tablespoon.com

Description

Ingredients

• 1/4 cup butter
• 1 white onion, diced
• 1/4 cup all-purpose flour
• 2 cups cream
• 2 cups Progresso™ beef-flavored or chicken broth
• 1 pound broccoli florets and stems, chopped
• 1 large carrot, chopped
• 8 ounces cheddar cheese, grated
• Salt and pepper
• Pillsbury™ refrigerated crescent rolls, for serving

Directions

• 1 In a large, sturdy pot, melt butter on stovetop over medium heat. Add onion and sauté until translucent, about 4-5 minutes. Stir flour into the onion mixture and continue to cook for a minute or two to form a roux.
• 2 Gradually whisk cream and broth into the mixture, adding slowly so clumps don’t form. Add chopped broccoli and carrots to the pot. Bring the soup to a slight simmer, cover, and continue simmering for 20 minutes until broccoli and carrots are tender.
• 3 Use an immersion (stick) blender to blend the soup in the pot until it’s mostly smooth. (Blending it is an optional step, but does make it creamier.)
• 4 Add cheddar cheese to the soup and season with salt and pepper. Keep warm until ready to serve. Serve with Pillsbury crescent rolls for dipping.

Nutrition