Broccoli cheddar soup, a panera bread co. copycat
A delicious copycat recipe of Panera Bread's Broccoli Cheddar Soup, perfect for Autumn, suitable for lacto ovo vegetarians, and rich in vitamins and minerals.
Ingredients
bay leaves
2
broccoli florets
364 g
butter
56.75 g
carrots
1 large
flour
31.25 g
half n half
484 ml
salt and pepper
4 servings
low sodium chicken broth
708 ml
ground nutmeg
0.25 tsps
onion
1
sharp cheddar cheese
226.8 g
sourdough bread
7 inches
Method
- 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.
Nutrition:
Carbs
27 g
Fat
46 g
Protein
24 g
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