Homemade Panera Broccoli Cheese Soup Sugar Apron Whisk 1 4 cup melted butter and flour together in a large saucepan over medium low heat. continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. cook until mixture is thickened, about 20. Slowly add the vegetable stock, whisking constantly, then the half and half. let simmer over low heat until it has reduced and thickened some. add the broccoli, carrots, spices, and the onion and garlic you previously set aside. allow soup to simmer for about 20 to 25 minutes. while soup simmers, grate the cheese.
Copycat Panera Broccoli Cheese Soup Butter Your Biscuit Set aside, off the heat, when ready. in a large saucepan, whisk together 1 4 cup of melted butter with the flour, cooking over medium low heat. cook until the flour is no longer grainy, stirring continuously – add 1 3 tablespoons of milk to keep the flour from burning. this may take 3 4 minutes. In a large pot whisk together the melted butter and flour over medium heat for about 3 4 minutes. slowly whisk in the half and half and chicken stock. let it simmer for about 20 minutes. add the broccoli, carrots, and onions. let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. Stir in the broccoli and carrots, and bring the soup to a gentle simmer, stirring occasionally, until vegetables are tender, 10 to 12 minutes. turn the heat off and gradually stir in the cheddar cheese and processed cheese until fully melted, about 1 minute. add the mustard, hot sauce, paprika, pepper, and salt. stir well to combine. Melt butter in a large saucepan. stir in flour and onions. cook for about a minute. slowly add half and half, whisking until thickened and smooth. add broccoli and processed cheese. slowly add chicken, stirring occasionally, until the soup has a consistent texture. add the carrots and simmer for about 10 minutes.
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