A more soothing soup than broccoli cheddar is hard to find. Our dish is thick, meaty, cheesy, and rich enough to be a winter comfort food. The cheddar adds sharpness and cheesiness while providing vegetables.
This soup is a comforting American classic that's perfect on a fall night but craveable year-round. Read on for our best ideas on how to make your favorite Panera cuisine at home or nail this classic soup.
Ingredients
Yellow onion: I use it for thick, flavorful soups. When cooked, it breaks down wonderfully and tastes mellower than red. When onions caramelize, no one can resist the smell.
Celery: Two stalks balanced the onion well. Cutting through cheese requires only a simple fragrant basis.
This recipe requires flour to thicken. This soup's texture can be problematic, but flour is the solution.
Chicken Broth: Low sodium lets you select the flavors. Please use your own stock if available!
Broccoli: You've probably seen Panera's bite-sized broccoli pieces, so slice them to that size. Include the stem!
Carrot: It adds brightness and combines well with the other aromatics, and since it's finely grated, you don't need to cook it as long as the onions and celery.
Whole Milk: Don't skimp now. We recommend whole for its soul-warming taste and texture.
Do not use pre-shredded cheddar. You should shred your own. It will make a huge impact; the extra effort is worth it. No cheddar? No problem! Replace it with Havarti, Gouda, or Monterey Jack.
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