Summary

You can never have too many main course recipes, so give Broccoli Cheddar Soup, A Panera Bread Co. Copycat a try. One serving contains 606 calories, 26g of protein, and 46g of fat. This recipe serves 4 and costs $1.96 per serving. A mixture of chicken broth, kosher salt and pepper, half-and-half, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a vegetarian diet. Not a lot of people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. Try Copycat Panera Broccoli Cheddar Cheese Soup, Copycat Panera Broccoli Cheese Soup, and The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) for similar recipes.

Instructions

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.
2. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.
3. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.
4. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
5. 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.
6. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
7. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.
8. Discard the bay leaves.
9. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.
10. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
11. Add the cheese to the soup and whisk over medium heat until melted.
12. Add up to 3/4 cup water if the soup is too thick.
13. Ladle into the bread bowls and garnish with cheese.

Ingredients

• 1 bay leaves
• 2 broccoli florets (about 1 head)
• 3 butter
• 4 carrot, diced
• 5 flour
• 6 half-and-half
• 7 Kosher salt and freshly ground pepper
• 8 low-sodium chicken broth
• 9 nutmeg
• 10 onion, chopped
• 11 1/2 cups (about grated sharp white and yellow cheddar cheese, plus more for garnish
• 12 sourdough bread boules (round loaves)

Directions

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