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Almost-Famous Broccoli-Cheddar Soup
DISH THANKS TO FOOD NETWORK KITCHEN AREA
Level: Easy
Total: 1 hr 10 min
Active: 45 minutes
Yield: 4 servings

Active ingredients

6 tablespoons saltless butter
1 little onion, sliced
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 freshly ground pepper
4 7 -inch sourdough bread boules (round loaves).
4 cups broccoli florets (about 1 head).
1 big carrot, diced.
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish.

Instructions.

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

Meanwhile, prepare the bread bowls: Utilizing a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the broth mixture and simmer till tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a mixer till smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion mixer.).

Include the cheese to the soup and blend over medium heat up until melted. Amount to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

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Copycat Panera Broccoli Cheddar Soup|Food Network.

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