Panera Copycat Broccoli Cheddar soup Simply Home Cooked

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Instructions. Add the onion, broccoli, carrots, celery, salt, pepper and chicken stock to your slow cooker. Cover and cook on low for 5 hours or high for 3 hours. After the soup is done cooking, melt the butter in the microwave using a microwave safe bowl. Whisk flour into the butter until combined.

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Step 3: Make a roux, then add the roux and finish the soup. Cover and cook on low for 5 hours or high for 3 hours. After that time is up to a small microwave-safe bowl melt the butter. Whisk the flour into the butter. Whisk the butter/flour mixture in the slow cooker. Stir in the milk and cheese.

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In the last 15 minutes of cooking, remove the lid of the slow cooker. Add the cheese to the soup in 1/4 cup batches, stirring a heckuva lot to ensure it doesn't clump at the bottom of your slow.

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Cook and stir over medium heat for 1-2 minutes. Whisk in the half & half and chicken broth. You can also use heavy cream. Add the broccoli florets and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender. Add salt and pepper.

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Directions. Place broccoli, cheese, onions, carrots, and butter in crockpot. In a medium bowl, wisk half & half, broth, flour, mustard, and hot sauce. Pour mixture into crockpot and stir. Cook on low for 6-8 hours. Remove half of the broccoli from the crockpot, set aside. Blend remaining ingredients.

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Add broccoli florets and onions and bring soup to a boil. Reduce heat, cover, and allow to simmer 15-20 minutes or until broccoli is tender and easily pierced with a fork. Stir in salt, white pepper, and cheddar cheese. Stir until cheese is melted. Serve hot and top with additional cheese if desired.

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Heat butter in a large pot over med-high heat. Add onion, celery and carrot, sauteing for 5 minutes until veggies are tender. Add in garlic and salt & pepper, stirring for 30 seconds. Whisk in flour, tossing veggies to coat, then slowly whisk in milk and chicken broth. Bring to a boil, then add broccoli.

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Instructions. To the basin of a 6-8 quart slow cooker, add the chopped onion, broccoli, carrots, celery, salt, pepper, and chicken stock. Cover and cook on LOW for 5 hours or HIGH for 3 hours. After the set cook time, to a small microwave safe bowl, melt the butter and then whisk in the flour.

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Add in the celery, carrots, broccoli and broth. Cover and cook on low for 4 hours. Turn the slow cooker to high. In the microwave or on the stovetop melt the 1/4 cup butter. Slowly whisk in the 1/4 cup flour until a creamy mixture forms. Stir one cup of the broth from the soup into the flour/butter mixture.

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Cook. Cook for 3 hours on high or 6 hours on low. Check the tenderness of the broccoli to determine when the base of your soup is ready. Make the roux. Melt butter in a skillet on medium heat and stir in your flour. Cook the flour mixture together for about 2 minutes and stir consistently.

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Add the broccoli, onion, carrots, celery, chicken broth, salt, and black pepper to your slow cooker. Cover and cook on low for 5 hours or high for 3 hours. Melt the butter in the microwave and whisk the flour into the butter. Whisk the butter/flour roux into the slow cooker, stirring to eliminate any lumps.

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Stir one cup of the broth from the soup into the flour/butter mixture. Whisk until smooth. Then whisk the entire mixture into the slow cooker. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Stir in the milk, cheddar and salt and pepper. Cover and cook on HIGH for another 60 minutes.

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Set aside. 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.

Panera Copycat Broccoli Cheddar soup Simply Home Cooked

This may take up to 5 minutes. 2. Whisk the melted butter with the flour. Do this in a large pot over medium-low heat until the flour is no longer grainy. Add 1-3 tablespoons of milk to keep the flour from burning. 3. Slowly pour in the rest of the milk.

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Once melted, add the broccoli, carrots, and broth to the crock pot. Cook on LOW for 4 hours. Turn slow cooker to HIGH. Create a roux by melting butter in a small pot on medium heat. Whisk in flour once the butter is melted and stir and cook for a few minutes. Ladle one cup of the broth mixture into the roux and stir.

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Instructions. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut). Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes.