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Panera broccoli cheddar soup

serves 4
by Nancy

Ingredients

  • 6 tablespoons unsalted butter
  • 1 small onion chopped
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 3 cups low-sodium chicken broth
  • 2 bay leaves
  • 1/4 teaspoon freshly grated nutmeg
  • kosher salt and freshly ground pepper
  • 4 7 - inch sourdough bread boules round loaves
  • 4 cups broccoli florets about 1 head
  • 1 large carrot diced
  • 2 1/2 cups about 8 ounces grated sharp white and yellow cheddar cheese, plus more for garnish

Instructions

  1. melt the butter in a large dutch oven or pot over low heat.
  2. add the onion, broccoli and carrots and cook until tender, about 5 minutes.
  3. stir the flour and cook until dissolved, then gradually stir in the half-and-half and turn heat to medium.
  4. Bring to a simmer, stirring the veggies
  5. add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.
  6. reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  7. meanwhile, prepare the bread bowls:
  8. using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.
  9. remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  10. discard the bay leaves.
  11. puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.
  12. return to the pot. (or puree the soup in the pot with an immersion blender.)
  13. add the cheese to the soup and whisk over medium heat until melted.
  14. add up to 3/4 cup water if the soup is too thick.
  15. ladle into the bread bowls and garnish with cheese.