Copycat Panera Broccoli Cheddar Soup The Cozy Cook

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1. Place the broccoli, onion, carrot, and garlic in the bottom of a large crockpot. Pour chicken stock over the veggies. Add the nutmeg, salt, and pepper and stir. 2. Set the crock pot to LOW and cook for 6-8 hours or HIGH for 3-4 hours. 3. Cream the soup. The easiest way is with an immersion blender but you can also transfer to a blender and.

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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.

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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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Melt the butter in the microwave and whisk the flour into the butter. ¼ cup butter, ¼ cup flour. Whisk the butter/flour roux into the slow cooker, stirring to eliminate any lumps. Stir in the milk and cheese. 2 cups milk, 3 cups sharp cheddar cheese. Let cook another hour on low or until the cheese is melted and the soup thickens.

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Step 3: Thicken the soup. TMB studio. Mix the cornstarch and water until smooth and stir the slurry into the soup. Bring to a boil, stirring occasionally. Cook and stir until the soup is thickened, about 1-2 minutes. Remove the bay leaves. Stir in the cheese until melted.

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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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Instructions: Melt butter reserved for cooking onions in a large deep skillet or soup pot over medium-high heat. Add onions to the pan and sauté in hot melted butter until translucent, about 5 minutes. Remove onions from pan and set aside. Melt remaining butter in skillet, and whisk in flour.

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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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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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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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Copycat Panera Broccoli Cheddar recipe directions: In a skillet over medium heat, melt butter. Add broccoli and cook for 5 minutes while stirring until broccoli is heated (5-10 minutes) Add broccoli to crock pot and stir in remaining ingredients. Cover and cook on low for 3 hours, stirring occasionally.

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Instructions. Melt 1 tablespoon butter in a Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes, adding garlic at the end, so it doesn't burn. Add the remaining 4 tablespoons butter when melted, whisk in the flour and cook continuously stirring until thickened, 3 to 4 minutes.

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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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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.

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Instructions. Set a large Dutch oven or soup pot to medium heat. Add the onion, butter, salt, and pepper. Stir regularly for 5 minutes. Add in garlic and stir for 1 minute. Quickly whisk in flour for 2 minutes, until well integrated. Whisk in milk, broth, and Dijon mustard.

Copycat Panera Broccoli Cheddar Soup The Cozy Cook

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.