Serves: 4

Total time : 45 min – 1 hour

You guys!! This soup is absolutely amazing. The taste, the level of creaminess, the sautéed pieces of carrots, broccoli, and melted cheese. The combination of everything just hits the spot every single time. We did get this recipe from all recipes.com “Copycat Panera Broccoli Cheddar Soup”  so a big thank you to them! Love their website and appreciate all their hard work! However, we did make a few changes and tweaks to the recipe.

Ingredients:

• 2 tablespoons butter
• 1/2 onion chopped
• 1 long grated carrot
• 2 cups of coarsely chopped broccoli
• 2 tablespoons of olive oil
• 1/4 cup melted butter
• 1/4 cup all-purpose flour
• 2 cups of whole milk
• 2 cups of chicken stock
• 2 cloves of minced garlic
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup heavy whipping cream
• Salt and pepper (if necessary)

Instructions:

1. If you’d like to serve it in a bread bowl, preheat the oven to 400°F. Mark and “X” in the center of the bread bowl, then cut out a circle around the “X” and dig out the center to create a bowl. Bake for 8-10 minutes, or until crispy.
2. Grab a skillet and sauté 1/2 a medium chopped onion and a grated carrot.
3. On a different skillet heat up 2 tbsp of olive oil and sauté 2 cups of coarsely chopped  broccoli add a touch of salt to it.
4. Grab a pot for the soup and melt 1/4 cup of butter on medium heat and slowly add in 1/4 cup of flour making sure you are stirring constantly ( So that the flour doesn’t burn).
5. Add in the milk and chicken stock and whisk everything together. Bring it to a simmer and have it cook for about 10 minutes so that it could thicken.
6. Take your sautéed onions, carrots, and broccoli and throw it into your pot of soup.
7. Add in the minced garlic.
8. Have it simmer for 10-15 minutes. (until all the vegetables are completely tender)
9. Toss in 1 cup of mozzarella cheese and 1 cup of sharp cheddar cheese.
10. Pour in 1/4 cup of heavy whipping cream.
11. Whisk everything together making sure that the cheese melts and is incorporated nicely in the soup. (Be careful not to burn it.)
12. Sprinkle some salt and pepper to the soup if necessary. Bring to a boil. Serve (Keep in mind that the cheese gives the soup lots of seasoning and flavor so be careful not to go over board on the salt.)