Panera Bread Broccoli Cheddar Soup Copycat

Ingredients

• 0.25 cup butter
• 0.5 medium yellow onion (chopped)
• 2 cloves garlic (minced)
• 2 cups half and half (Alternatively, use 1 cup milk and 1 cup heavy cream)
• 3 cups chicken stock
• 0.25 cup cornstarch
• 0.25 cup water (Used to mix with the cornstarch)
• 0.25 tsp nutmeg (The source marks this ingredient with an asterisk)
• 2 bay leaves
• 1 large carrot (peeled and chopped small)
• 4 cups broccoli florets (About 1 head of broccoli)
• 2.5 cups cheddar cheese (grated)
• salt and pepper (to taste)
• 1 1 Hour Bread Bowls (Recipe referenced by the source; separate bread-bowl recipe not provided)

Steps

1. 1

   Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until tender.

2. 2

   Slowly add the half-and-half and chicken stock to the pot, stirring as they are incorporated.

3. 3

   In a small bowl, mix the cornstarch with about 1/4 cup water until smooth and free of lumps.

4. 4

   Pour the cornstarch mixture into the pot and whisk well.

5. 5

   Add the nutmeg and bay leaves. Cook over medium-low heat until the soup is bubbling and thickened.

6. 6

   Add the chopped carrot and broccoli florets. Simmer until the vegetables are tender, about 15 minutes.

7. 7

   Discard the bay leaves and remove the pot from the heat.

8. 8

   Add the grated cheddar cheese and stir until fully melted.

9. 9

   Season with salt and pepper to taste. Serve the soup in bread bowls.

Notes

The source references a separate 1 Hour Bread Bowls recipe but does not provide its ingredients or method here. The recipe is naturally gluten-free when served without the bread bowls. Some reader comments recommend using less nutmeg, but the authoritative recipe specifies 1/4 teaspoon, so that amount is retained.

Nutrition per serving

• soup
• main
• American
• vegetarian-adaptable
• gluten-free
• stovetop
• one-pot
• copycat recipe