This soup is just so comforting and can make any winter night seem just a little warmer. First, the onion and broccoli is sautéed until soft.
Once melted, add onions, garlic and carrots and cook until soft, about 5 minutes.
Panera broccoli cheddar soup recipe easy. Cook for additional 5 minutes, then season with salt, pepper, paprika, mustard and hot sauce. Then to create a creamy base, you blend potato and cashews for the. Make this copycat soup recipe today!
Stir cheese mixture into vegetable mixture in inner pot of pressure cooker. 4 cups broccoli florets (about 1 head) 2 1/2 cups grated cheddar cheese (about 8 ounces) salt and pepper to taste; How do you make the vegan broccoli cheddar soup taste like panera?!
Panera broccoli cheddar soup combines tender veggies, cheese, and spices into the perfect velvety bite. Slowly add the half and half and chicken stock. Heat oil or butter in large pot.
Cooked and chopped broccoli florets. Melt 1 tablespoon butter in a dutch oven or pot over medium heat. Make this copycat soup recipe today!
Add the onion and cook until tender, about 5 minutes, adding garlic at the end, so it doesn't burn. Nothing is more comforting on a cold day like a warm bowl of soup. Blend soup until desired texture is reached, using either immersion blender or by transferring soup to traditional blender.
It’s thick, velvety, and you can have it on the table in just about an. Quick, easy broccoli cheddar soup recipe, homemade with simple ingredients in one pot on stovetop in 30 minutes. This is even better than the panera version, and.
Add the cheese to the. Add the remaining 3 cups of stock, half and half, broccoli, carrots, salt, pepper and garlic powder, stir and cover with lid. This easy copycat soup recipe is rich and creamy and has both broccoli and carrots.
Salt and pepper to taste. Bread bowls (recipe here!) cook the butter, onion, and garlic on about medium heat until tender. Whisk cornstarch and cold water together in a small bowl until smooth.
How to make panera broccoli cheddar soup: Pour cornstarch mixture into soup in a steady stream, whisking constantly, until soup. Add grated cheddar cheese a handful at a time, stirring to melt the cheese.