Broccoli Cheddar Soup, A Panera Bread Co. Copycat

Broccoli Cheddar Soup, A Panera Bread Co. Copycat could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains approximately 25g of protein, 46g of fat, and a total of 611 calories. For $1.96 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Autumn. 11 person have tried and liked this recipe. A few people really liked this main course. It is brought to you by Foodista. A mixture of sourdough bread boules, carrot, sharp and cheddar cheese, and a handful of other ingredients

Instructions

1. 1

   Melt the butter in a large Dutch oven or pot over medium heat.

2. 2

   Add the onion and cook until tender, about 5 minutes.

3. 3

   Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.

4. 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. 5

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

6. 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. 7

   Add the cheese to the soup and whisk over medium heat until melted.

8. 8

   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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