In this post, you will learn how to make Broccoli Cheddar Soup, A Panera Bread Co. Copycat and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Broccoli Cheddar Soup, A Panera Bread Co. Copycat.
- 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)
- 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.
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