Cat Cora's Copycat Panera Bread Broccoli Cheddar Soup

Serves 6

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)

PREPARATION 


Heat 1 tablespoon 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 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.