Broccoli Cheddar Soup, A Panera Bread Co. Copycat
Broccoli Cheddar Soup, A Panera Bread Co. Copycat could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains approximately 25g of protein, 46g of fat, and a total of 611 calories. For $1.96 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Autumn. 11 person have tried and liked this recipe. A few people really liked this main course. It is brought to you by Foodista. A mixture of sourdough bread boules, carrot, sharp and cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 79%. Similar recipes are Broccoli Cheddar Soup, A Panera Bread Co. Copycat, Broccoli Cheddar Soup, A Panera Bread Co. Copycat, and Broccoli Cheddar Soup, A Panera Bread Co. Copycat.
Diets
Ingredients
bay leaves
2
broccoli florets
4 cups
butter
0.25 cup
carrot
1 large
flour
0.25 cup
half-and-half
2 cups
kosher salt and pepper
4 servings
chicken broth
3 cups
nutmeg
0.25 teaspoon
onion
1
sharp and cheddar cheese
8 ounces
sourdough bread boules
7 inches
Cooking in Steps
-
1Melt the butter in a large Dutch oven or pot over medium heat.
butter
dutch oven -
2Add the onion and cook until tender, about 5 minutes.
onion
-
3Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.
all purpose flour
whisk -
4Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.
salt and pepper
chicken broth
bread bowls
bay leaves
nutmeg
bowl
knife -
5Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
bread
-
6Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.Discard the bay leaves.Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.Return to the pot. (Or puree the soup in the pot with an immersion blender.)
bay leaves
broccoli
carrot
broth
immersion blender
blender
pot -
7Add the cheese to the soup and whisk over medium heat until melted.
cheese
whisk -
8Add up to 3/4 cup water if the soup is too thick.Ladle into the bread bowls and garnish with cheese.
bread bowls
cheese
water
bowl
ladle
