Panera Bread's broccoli cheddar soup bread bowl has a cult following for a reason.
"Good Morning America" teamed up with "Iron Chef" Cat Cora to teach us how to recreate this cheesy and delicious soup at home, just like you'd find in a restaurant.
Check out the full recipe below and find more "Copy Cat Cora" recipes here.
Ingredients
1 tablespoon olive oil
1.5 cups yellow onion, medium dice
1 teaspoon Kosher salt
1⁄4 cup olive oil
1⁄4 cup flour
2 cups milk
1/4 teaspoon nutmeg, freshly grated (substitute 1/8 teaspoon dry)
2 cups chicken stock
2 teaspoons Dijon mustard
2 cups coarsely chopped broccoli florets
1 cup carrot, shredded (3-4 carrots)
1 stalk celery, diced
2 1⁄2 cups sharp Cheddar cheese, *grated on a box grater
salt and pepper to taste
6 small round bread loaves (about 8 ounces each)
Directions
Heat 1 tablespoon of olive oil in a stockpot over medium-high heat, add the onion, and cook 5-6 minutes until translucent.
Add the remaining olive oil and the flour, whisk to toast the flour, 3-4 minutes.
Gradually pour milk into the flour mixture while whisking constantly.
Stir chicken stock into milk mixture.
Bring to a simmer; cook until mixture is thickened, about 15 minutes.
Add broccoli, carrot, and celery; simmer, stirring often until vegetables are tender, about 20 minutes.
Stir in the grated cheddar cheese until the cheese melts.
Season with salt and pepper to taste.
To serve, cut a large round out of the top of each bread bowl.
Scoop out the center (save the center to make croutons for a salad) and fill with soup.
*Note: Pre-shredded cheese contains potato and corn starches, which make the soup grainy. Grate it fresh for a smooth soup. .
