Broccoli Cheddar Soup, A Panera Bread Co. Copycat
Broccoli Cheddar Soup, A Panera Bread Co. Copycat is a lacto ovo vegetarian main course. This recipe serves 4. One portion of this dish contains around 26g of protein, 46g of fat, and a total of 607 calories. For $1.96 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by spoonacular user chanelle. A mixture of sharp cheddar cheese, flour, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: 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.
Servings: 4
Ingredients:
2 bay leaves
4 cups broccoli florets (about 1 head)
1/4 cup butter
1 large carrot, diced
1/4 cup flour
2 cups half-and-half
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
1/4 teaspoon nutmeg
1 onion, chopped
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
7 inches sourdough bread boules (round loaves)
Equipment:
dutch oven
whisk
bowl
knife
immersion blender
blender
pot
ladle
Cooking instruction summary:
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.
- Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.
- 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.
- Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
- 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.)
- Add the cheese to the soup and whisk over medium heat until melted.
- Add up to 3/4 cup water if the soup is too thick.
- Ladle into the bread bowls and garnish with cheese.
Step by step:
1. Melt the butter in a large Dutch oven or pot over medium heat.
2. Add the onion and cook until tender, about 5 minutes.
3. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.
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.
5. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
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.)
7. Add the cheese to the soup and whisk over medium heat until melted.
8. Add up to 3/4 cup water if the soup is too thick.Ladle into the bread bowls and garnish with cheese.
Nutrition Information:
covered percent of daily need
