Panera Bread Broccoli Cheddar Soup Recipe

Start by melting a tablespoon of butter in a saucepan. Once melted add the onion and celery. Sauté until the onion is translucent. Add in minced garlic and cook until fragrant and just starting to turn light brown. Set aside.
In a separate large pot or dutch oven, over medium-low heat, add melted butter then add flour. Use a whisk to constantly whisk the flour and butter together for at least 3 minutes. Turn the heat down if your flour starts to burn. The color of the flour when you’re done should be a nice golden brown.
Add a little bit of milk at a time to the roux while still continuously whisking. Once all the milk has been added, gradually whisk in the chicken stock and worcestershire sauce until everything is combined. Lower the heat a bit and bring the soup base to simmer.
Once simmering, cover and let it thicken for 15-20 minutes. Stir occasionally so the milk doesn’t burn. Once thick, add in the cooked celery, onion, broccoli and carrots along with paprika. Simmer for 15 minutes, stirring occasionally.
Once the veggies tender to your liking, stir in the freshly shredded cheddar cheese gradually until it's all combined. Taste and add salt and pepper as needed. Serve while hot, and top with extra cheese if desired. Enjoy!