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Copycat Panera Bread Broccoli Cheddar Soup

Thursday - June 1, 2017 5:10 am , Category : RECIPES

Ingredient:

1/4 cup butter
1 white onion, diced
1/4 cup all-purpose flour
2 cups cream
2 cups Progresso beef-flavored or chicken broth
1 pound broccoli florets and stems, chopped
1 large carrot, chopped
8 ounces cheddar cheese, grated
Salt and pepper
Pillsbury refrigerated crescent rolls, for serving

Method:
In a large, sturdy pot, melt butter on stovetop over medium heat. Add onion and sauté until translucent, about 4-5 minutes. Stir flour into the onion mixture and continue to cook for a minute or two to form a roux.
Gradually whisk cream and broth into the mixture, adding slowly so clumps don’t form. Add chopped broccoli and carrots to the pot. Bring the soup to a slight simmer, cover, and continue simmering for 20 minutes until broccoli and carrots are tender.

Use an immersion (stick) blender to blend the soup in the pot until it’s mostly smooth. (Blending it is an optional step, but does make it creamier.)
Add cheddar cheese to the soup and season with salt and pepper. Keep warm until ready to serve. Serve with Pillsbury crescent rolls for dipping.
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