Easy Broccoli Cheese Soup Recipe | Panera-Style

Ingredients:

• 4 cups of small broccoli florets
• 3 medium carrots, peeled and thinly sliced
• 1 medium onion, finely diced
• 2 tablespoons of unsalted butter
• 4 cups of low-sodium chicken broth
• 1 teaspoon of garlic powder
• 1 teaspoon of sea salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of dried thyme
• 2/3 cup of grated Parmesan cheese
• 2 cups or 4 ounces of sharp cheddar cheese, grated
• 1/2 cup of heavy cream
• 3 tablespoons of all-purpose flour
• 1 teaspoon of Dijon mustard
• Round sourdough bread (6 to 7 inches in diameter per serving)

Instructions:

1. Prepare all the ingredients in advance.
2. In a five and a half-quart cast-iron pot or soup pot, melt two tablespoons of butter over medium heat.
3. Add the finely diced onion and sliced carrots; sauté until the onion is softened, about five minutes, stirring occasionally.
4. Add four cups of low-sodium chicken broth, garlic powder, sea salt, black pepper, and dried thyme. Bring to a boil over medium heat.
5. Add the broccoli, bring to a simmer, then partially cover and continue cooking until the broccoli is tender, about 10 to 12 minutes.
6. Remove and set aside two cups of vegetables.
7. Use an immersion blender to blend the rest of the soup directly in the pot, or transfer it in batches to a blender or food processor. Blend until smooth.
8. To thicken the soup, in a small bowl, vigorously mix 1/2 cup of heavy cream with three tablespoons of flour until the mixture is smooth. Then, add a teaspoon of Dijon mustard.
9. Bring the blended soup to a boil, then whisk in the cream and flour mixture for three to four minutes until it is completely smooth and thickened.
10. Remove the pot from the heat and stir in the grated Parmesan and cheddar cheese until the cheese is melted into the soup.
11. Finally, add the reserved cooked vegetables and season the soup to your liking with salt and pepper.

Tips:

• Serve the soup with toast or crackers, or prepare bread bowls for a fun presentation.
• For individual bread bowls, cut the tops off the sourdough bread, hollow out the center with a spoon to make room for the soup, then broil in the oven for two to three minutes.
• Enjoy the crispy texture on the outside and soft inside of the bread bowls for dipping into the soup.
• Add a little extra cheddar cheese on top of each serving for a touch of melted indulgence.