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Easy Copycat Panera Broccoli Cheddar Soup Bread Bowls

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This creamy, cheesy broccoli cheddar soup is served in a toasted sourdough bread bowl for the ultimate comfort food experience. It’s a quick and easy weeknight dinner that’s better than takeout.

Ingredients

Scale
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup (32g) all-purpose flour
  • 2 cups (480ml) vegetable broth
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • 4 cups fresh broccoli, chopped into small florets and stems
  • 1 medium carrot, grated
  • 2 cups (8 oz) sharp cheddar cheese, freshly shredded
  • 1/2 cup (2 oz) Parmesan cheese, freshly grated
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)
  • 4 large sourdough boules
  • Olive oil for brushing

Instructions

  1. Preheat oven to 375°F (190°C). Cut a circle out of the top of each sourdough boule to create a lid. Hollow out the bread, leaving a 1/2-inch thick wall. Brush the inside of each loaf and the cut side of the lids with olive oil. Place on a baking sheet and bake for 5-7 minutes until edges are slightly toasted. Set aside.
  2. In a large pot, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onions and garlic. Stir constantly for 1-2 minutes to cook the raw flour taste out.
  4. Slowly pour in vegetable broth while whisking constantly to prevent lumps. Whisk in milk and heavy cream. Bring to a gentle simmer over medium heat, stirring often, until thickened (about 3-4 minutes).
  5. Stir in chopped broccoli and grated carrot. Reduce heat to low, cover, and simmer for 12-15 minutes until broccoli is tender but still vibrant green.
  6. Remove pot from heat. Add shredded cheddar and Parmesan cheese a handful at a time, stirring gently until completely melted. Stir in nutmeg (if using), salt, and pepper to taste.
  7. Ladle the soup into the toasted bread bowls. Serve immediately with the reserved bread for dipping.

Notes

For the smoothest cheese sauce, always shred your own cheese from a block and add it off the heat. To prevent soggy bread bowls, toast them with olive oil before adding soup. Leftover soup can be stored separately from bread bowls in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of milk.

Nutrition

Keywords: broccoli cheddar soup, copycat Panera, bread bowl, comfort food, easy soup, vegetarian

Find it online: https://freshforkful.com/easy-copycat-panera-broccoli-cheddar-soup-bread-bowls/