Copycat Panera Broccoli Cheese Soup

• Vegetarian

• Produce

  • 16 oz Broccoli florets
  • 1 Carrot
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 Onion

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 1/4 cup Butter, unsalted
  • 2 cups Cheddar cheese, sharp
  • 1/2 cup Heavy cream
  • 2 cups Milk

Found on damndelicious.net

Description

Ingredients

• 1/4 cup unsalted butter, cubed
• 3 cloves garlic, minced
• 1 onion, diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 2 cups milk
• 1/2 cup heavy cream
• 16 ounces broccoli florets
• 1 carrot, julienned
• 2 cups shredded sharp cheddar cheese
• Kosher salt and freshly ground black pepper, to taste

Directions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot. Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Puree with an immersion blender until desired consistency is reached. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Serve immediately.