Broccoli-cheddar Soup

By drb487

This soup tastes just like the one served at Panera Bread. It is so creamy and cheesy. You don't need to serve it in bread bowls, but that's great for a cold, winter supper.

Ingredients

• 6 Tablespoons unsalted butter
• 1 small onion, chopped
• 1/4 C. flour
• 2 C. half-and-half
• 3 C. low sodium chicken broth
• 2 bay leaves
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 4 7-inch sourdough bread boules
• 4 C. broccoli florets (about 1 head)
• 1 large carrot (diced)
• 2-1/2 C. (about 8 ounces) grated sharp white and yellow cheddar cheese

Details

Servings 4

Preparation

Step 1

1. Melt the butter over medium heat. Add the 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 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.
2. 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. Or puree the soup in the pot with an immersion blender.
3. Add the cheese and whisk over medium heat until melted. Add up to 3/4 cup of water if the soup is too thick.