Summary:

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 are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 79%. Similar recipes are Broccoli Cheddar Soup, A Panera Bread Co. Copycat, Broccoli Cheddar Soup, A Panera Bread Co. Copycat, and Broccoli Cheddar Soup, A Panera Bread Co. Copycat.

Dietary Info:

Ingredients:

• 2 bay leaves - N/A
• 4 cups broccoli florets - N/A
• 0.25 cup butter - N/A
• 1 large carrot - N/A
• 0.25 cup flour - N/A
• 2 cups half-and-half - N/A
• 4 servings kosher salt and pepper - N/A
• 3 cups chicken broth - N/A
• 0.25 teaspoon nutmeg - N/A
• 1 onion - N/A
• 8 ounces sharp and cheddar cheese - N/A
• 7 inches sourdough bread boules - N/A

Instructions:

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