Broccoli Cheddar Soup (Panera)

By KeyIngredient

Ingredients

• 6 Tbsp. 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 ground pepper
• 4 7" bread bowls
• 4 c. broccoli florets (about 1 head)
• 1 large carrot diced
• 2 1/2 c. grated sharp white and yellow cheddar cheese,
• plus more for garnish

Details

Servings 4

Preparation

Step 1

Melt butter in large dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 min. Whisk in the flour and cook until golden, 3-4 min. 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 min.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 min. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you will still have flecks of carrots and broccoli. Return to pot.

Add the cheese to soup and whisk over medium heat until melted. Add up to 3/4 c. water if the soup is too thick. Ladle into bread bowls and garnish with cheese.