Cozy Comfort: Panera-Inspired Broccoli and Cheddar Soup with Toasted Sourdough Bread

Introduction:
Welcome to Miss Bee’s Recipes, where we recreate beloved dishes with a unique twist. Today, we have a soul-warming classic: Panera-Inspired Broccoli and Cheddar Soup. This velvety soup is made even more delightful with the addition of Miss Bee’s Garlic Infused Olive Oil and Miss Bee’s Adobo Seasoning. And what better way to accompany it than with toasted sourdough bread drizzled with the aromatic Miss Bee’s Tuscan Herb Infused Olive Oil? Get ready to savor a cozy comfort like no other.

Ingredients:

For the Broccoli and Cheddar Soup:

• 2 tablespoons of Miss Bee’s Garlic Infused Olive Oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 4 cups of fresh broccoli florets
• 3 cups of vegetable or chicken broth
• 1 cup of heavy cream
• 2 cups of shredded cheddar cheese
• Salt and pepper to taste
• Miss Bee’s Adobo Seasoning, for seasoning

For the Toasted Sourdough Bread:

• Sourdough bread slices
• Miss Bee’s Tuscan Herb Infused Olive Oil

Instructions:

For the Broccoli and Cheddar Soup:

1. Heat the Miss Bee’s Garlic Infused Olive Oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
2. Add the broccoli florets to the pot and sauté for a few minutes until they start to soften slightly.
3. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.
4. Use an immersion blender or transfer the mixture to a blender to puree the soup until smooth. Be careful when blending hot liquids.
5. Return the pureed soup to the pot and stir in the heavy cream. Allow it to simmer gently for a few more minutes.
6. Gradually add the shredded cheddar cheese to the pot, stirring continuously until the cheese melts and incorporates into the soup. Season with salt, pepper, and Miss Bee’s Adobo Seasoning to taste.
7. Simmer the soup for a few more minutes until it reaches your desired consistency. If it becomes too thick, you can add more broth or cream to adjust.
8. Once the soup is ready, serve it hot and garnish with additional shredded cheddar cheese, if desired.

For the Toasted Sourdough Bread:

1. Preheat your oven to 350°F (175°C).
2. Place the sourdough bread slices on a baking sheet and drizzle Miss Bee’s Tuscan Herb Infused Olive Oil over each slice.
3. Bake the bread in the preheated oven for approximately 10 minutes, or until it turns golden brown and crispy.
4. Remove the toasted sourdough bread from the oven and let it cool slightly before serving.

To Serve:

Ladle the creamy and comforting Panera-Inspired Broccoli and Cheddar Soup into bowls. Place a piece of the toasted sourdough bread alongside or on top of the soup. Feel free to tear the bread into smaller pieces for easy dipping. Drizzle a little more Miss Bee’s Tuscan Herb Infused Olive Oil over the bread for an extra burst of flavor.

Indulge in the delightful combination of flavors as you savor each spoonful of the broccoli and cheddar soup, paired with the crunchy and aromatic toasted sourdough bread.

Note: Adjust the seasoning and thickness of the soup according to your preference. You can also garnish the soup with chopped fresh herbs or a sprinkle of Miss Bee’s Salt-Free Seasoning for an added touch.

We hope you enjoy this cozy comfort food. Stay tuned for more delectable recipes from Miss Bee’s Recipes!