Broccoli Cheddar Soup, A Panera Bread Co. Copycat

Broccoli Cheddar Soup, A Panera Bread Co. Copycat

  Ready in : 45 mins

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.

Ingredients

bay leaves

bay leaves

2

broccoli florets

broccoli florets

4 cups

butter

butter

0.25 cup

carrot

carrot

1 large

flour

flour

0.25 cup

half-and-half

half-and-half

2 cups

kosher salt and pepper

kosher salt and pepper

4 servings

chicken broth

chicken broth

3 cups

nutmeg

nutmeg

0.25 teaspoon

onion

onion

1

sharp and cheddar cheese

sharp and cheddar cheese

8 ounces

sourdough bread boules

sourdough bread boules

7 inches

Cooking in Steps

  1. 1
    Melt the butter in a large Dutch oven or pot over medium heat.

    butter

    butter

    dutch oven
    dutch oven
  2. 2
    Add the onion and cook until tender, about 5 minutes.

    onion

    onion

  3. 3
    Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.

    all purpose flour

    all purpose flour

    whisk
    whisk
  4. 4
    Add 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

    salt and pepper

    chicken broth

    chicken broth

    bread bowls

    bread bowls

    bay leaves

    bay leaves

    nutmeg

    nutmeg

    bowl
    bowl
    knife
    knife
  5. 5
    Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

    bread

    bread

  6. 6
    Add 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

    bay leaves

    broccoli

    broccoli

    carrot

    carrot

    broth

    broth

    immersion blender
    immersion blender
    blender
    blender
    pot
    pot
  7. 7
    Add the cheese to the soup and whisk over medium heat until melted.

    cheese

    cheese

    whisk
    whisk
  8. 8
    Add up to 3/4 cup water if the soup is too thick.Ladle into the bread bowls and garnish with cheese.

    bread bowls

    bread bowls

    cheese

    cheese

    water

    water

    bowl
    bowl
    ladle
    ladle