COPYCAT PANERA BROCCOLI SOUP

By curly

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
• 1/2 tsp nutmeg
• 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

Preparation

Step 1

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.