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Broccoli Cheddar Soup, A Panera Bread Co. Copycat

 
One serving costs about $1.96

$1.96 per serving

11 people like this recipe

11 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,lacto ovo vegetarian bread
spoonacular Score:79%

Spoonacular Score: 79%

 

You can never have too many main course recipes, so give Broccoli Cheddar Soup, A Panera Bread Co. Copycat a try. One serving contains 606 calories, 26g of protein, and 46g of fat. This recipe serves 4 and costs $1.96 per serving. A mixture of chicken broth, kosher salt and pepper, half-and-half, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a vegetarian diet. Not a lot of people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. Try Copycat Panera Broccoli Cheddar Cheese Soup, Copycat Panera Broccoli Cheese Soup, and The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) for similar recipes.

Ingredients

Servings:
2
2  bay leaves
bay leaves
4 cups
4 cups broccoli florets
broccoli florets
0.25 cups
0.25 cups butter
butter
1 large
1 large diced carrot
diced carrot
0.25 cups
0.25 cups flour
flour
2 cups
2 cups half n half
half n half
some
some kosher salt
kosher salt
3 cups
3 cups low sodium chicken broth
low sodium chicken broth
0.25 tsps
0.25 tsps nutmeg
nutmeg
1
1  onion
onion
8 oz
8 oz yellow white sharp cheddar cheese
yellow white sharp cheddar cheese
7 inches
7 inches sourdough bread
sourdough bread
2  bay leaves
2
bay leaves
4 cups broccoli florets
4 cups
broccoli florets
0.25 cups butter
0.25 cups
butter
1 large diced carrot
1 large
diced carrot
0.25 cups flour
0.25 cups
flour
2 cups half n half
2 cups
half n half
some kosher salt
some
kosher salt
3 cups low sodium chicken broth
3 cups
low sodium chicken broth
0.25 tsps nutmeg
0.25 tsps
nutmeg
1  onion
1
onion
8 oz yellow white sharp cheddar cheese
8 oz
yellow white sharp cheddar cheese
7 inches sourdough bread
7 inches
sourdough bread

Equipment

immersion blender
immersion blender
dutch oven
dutch oven
blender
blender
bowl
bowl
knife
knife
ladle
ladle
whisk
whisk
immersion blender
immersion blender
dutch oven
dutch oven
blender
blender
bowl
bowl
knife
knife
ladle
ladle
whisk
whisk


Instructions

  1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.
  2. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.
  3. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.
  4. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  5. 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.
  6. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  7. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.
  8. Discard the bay leaves.
  9. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.
  10. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
  11. Add the cheese to the soup and whisk over medium heat until melted.
  12. Add up to 3/4 cup water if the soup is too thick.
  13. Ladle into the bread bowls and garnish with cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.96
Ingredient
2 bay leaves
4 cups broccoli florets
¼ cups butter
1 large diced carrot
¼ cups flour
2 cups half n half
3 cups low sodium chicken broth
¼ teaspoons nutmeg
1 onion
8 ounces yellow white sharp cheddar cheese
7 inches sourdough bread
Price
$0.04
$0.80
$0.49
$0.13
$0.04
$1.31
$2.16
$0.04
$0.24
$2.43
$0.18
$7.85

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
607 Calories
25g Protein
45g Total Fat
26g Carbs
25% Health Score
Limit These
Calories
607
30%

Fat
45g
71%

  Saturated Fat
28g
177%

Carbohydrates
26g
9%

  Sugar
4g
5%

Cholesterol
134mg
45%

Sodium
816mg
36%

Get Enough Of These
Protein
25g
51%

Vitamin C
85mg
104%

Vitamin A
4928IU
99%

Vitamin K
99µg
94%

Calcium
605mg
61%

Phosphorus
549mg
55%

Vitamin B2
0.63mg
37%

Folate
101µg
25%

Selenium
16µg
24%

Potassium
768mg
22%

Zinc
3mg
21%

Vitamin B3
4mg
20%

Vitamin B12
1µg
18%

Manganese
0.34mg
17%

Vitamin B6
0.33mg
17%

Vitamin B1
0.23mg
15%

Fiber
3g
15%

Magnesium
57mg
14%

Vitamin B5
1mg
13%

Iron
2mg
12%

Vitamin E
1mg
12%

Copper
0.2mg
10%

Vitamin D
0.8µg
5%

covered percent of daily need

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