BROCCOLI-CHEDDAR PANERA SOUP

By grinder

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 fresh ground pepper
• 4 {7"} round sourdough bread boules
• 4 cups broccoli florets {1 head}
• 1 large carrot, diced
• 8 oz. grated sharp white and yellow cheddar cheese+

Details

Servings 4
Preparation time 30mins
Cooking time 70mins
Adapted from keyingredient.com

Preparation

Step 1

Melt butter in a large Dutch oven or pot over med-heat. Add onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3-4 minutes, then gradually whisk in the half-and-half until smooth. Add chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to med-low and cook, uncovered, until thickened, about 20 minutes.

PREPARE THE BREAD BOWLS:
Using a sharp knife, cut a circle into the top of each loaf, leaving a 1" border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add 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 soup in the pot with an immersion blender}

Add cheese to the soup and whisk over med-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.