1 tablespoon of butter
1/2 onion, finely chopped
1/4 cup of melted butter
1/4 cup of all-purpose flour
2 cups of milk
2 cups of chicken stock
1 1/2 cups of broccoli florets, roughly chopped
1 cup of matchstick-cut carrots
1 stalk of celery, thinly sliced
2 1/2 cups of shredded sharp Cheddar cheese
Salt and freshly ground black pepper, to taste
In a skillet over medium-high heat, melt 1 tablespoon of butter. Sauté the chopped onion in the hot butter until translucent, approximately 5 minutes. Set aside.
In a large saucepan over medium-low heat, whisk together 1/4 cup of melted butter and flour until the flour loses its granular texture. If needed, add 1 to 2 tablespoons of milk to prevent the flour from burning. This process typically takes 3 to 4 minutes.
Gradually pour the milk into the flour mixture while whisking constantly. Stir in the chicken stock. Bring the mixture to a simmer and cook until the flour taste disappears and the mixture thickens, about 20 minutes.
Add the broccoli, carrots, sautéed onion, and celery to the simmering mixture. Continue to simmer until the vegetables are tender, about 20 minutes.
Stir the shredded Cheddar cheese into the vegetable mixture until fully melted. Season with salt and pepper according to your taste preferences. Enjoy your delicious Panera-style broccoli cheese soup!
