Panera Bread Broccoli Cheddar Soup

Panera Bread Broccoli Cheddar Soup

Delicious Copycat Recipe For Panera Bread Broccoli Cheddar Soup

Ingredients

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

Directions

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.

Makes 4 Servings

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Nutritional Facts

Total Fat
23g
33%
Sugar
23g
26%
Saturated Fat
5g
21%
Cholesterol
10mg
3%
Carbohydrate, by difference
59g
45%
Protein
10g
22%
Vitamin A, RAE
13µg
2%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
58mg
6%
Choline, total
15mg
4%
Fiber, total dietary
6g
24%
Folate, total
20µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
58mg
18%
Niacin
1mg
7%
Phosphorus, P
118mg
17%
Selenium, Se
4µg
7%
Sodium, Na
1244mg
83%
Water
417g
15%
Zinc, Zn
1mg
13%

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.