copycat panera broccoli cheddar soup

By dhoffmanlatter

Ingredients

• 3 tablespoons unsalted butter 1 onion, chopped 2 garlic cloves, minced 1/4 cup all-purpose flour 3 cups chicken broth 1 cup whole milk 1 cup heavy cream1/4 teaspoon white pepper 1/4 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground turmeric 4 cups broccoli florets (about 1 large head) 1/2 cup shredded carrots 8 ounces shredded sharp cheddar cheese (about 2 cups)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Melt butter in a large saucepan over medium heat. Add onions and garlic to pan; sauté until fragrant and slightly translucent, but not brown, about 3-4 minutes. Stir in the flour to form a paste; cook 1 minute, stirring constantly.

Step 2
Whisk in the chicken broth, milk, heavy cream, white pepper, black pepper, ground nutmeg, and turmeric powder. Simmer on low for 15 minutes or until the mixture has thickened slightly.

Step 2

Stir in the broccoli florets, carrots, and cheese; cover pan. Simmer for 5-6 minutes, or until the broccoli is tender; add salt to taste. Serve Immediately .