So, when I’m in the mood for some cheesy broccoli soup goodness, I’ll be making that for myself from now on. It’s easy!
This soup doesn’t taste exactly like Panera’s soup, but close enough to make me happy.
I recommend using low sodium broth and unsalted butter if you can. The cheese used in the recipe makes the soup plenty salty, so cutting down on the salt in other ingredients is important.Print
1 small onion, peeled and diced
1 cup chopped carrots
1 cup chopped celery
4 cups chopped broccoli crowns
6 cups low sodium chicken broth
1/4 cup butter (unsalted if possible)
1/4 cup flour
16 oz Velveeta cheese, cube
1. In a large pot, bring the chicken broth to a boil then add the onion, carrots, celery, and broccoli. Simmer the vegetables over medium-high heat until completely soft; about 20-25 minutes.
2. Whisk the flour into the soup then add the butter and stir until melted.
3. Add the cheese and stir until melted.
Serve hot with rolls. Makes 6 servings.