Copycat Panera Broccoli Cheese Soup

With all of this snow and colds that are going around our house, all that sounds good to me is a delicious bowl of soup.  This soup hit the spot perfectly.  And let me tell you it is the BEST broccoli cheese soup that I have had!  We put it in bread bowl and it was fantastic.  This soup is so creamy and I loved the veggies inside.  It was perfect for a cold snowy day and we will be making it again and again!

INGREDIENTS:

• 1 carrot, julienned
• 1 onion, diced
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cubed
• 16 ounces broccoli florets
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 2 cups vegetable broth
• 2 stalks celery, diced
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. First, Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.
2. Then, Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot.
3. And then, Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Puree with an immersion blender until desired consistency is reached.
4. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
5. Serve immediately.

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