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Cozy Broccoli Cheddar Soup in Bread Bowl Easy Panera Style Recipe

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A warm, cheesy broccoli cheddar soup served in a homemade bread bowl, inspired by Panera’s famous recipe. This comforting dish is creamy, veggie-packed, and perfect for cozy evenings.

Ingredients

Scale
  • 4 cups broccoli florets (fresh or frozen)
  • 2 cups sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, grated
  • 2 garlic cloves, minced
  • 3 cups chicken broth or vegetable broth
  • 2 cups whole milk (or almond milk for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg
  • 4 crusty round bread bowls (about 5-inch diameter), sourdough or boule rolls preferred

Instructions

  1. Prep your ingredients (10 minutes): Chop the onion finely, grate the carrot, mince garlic, and cut broccoli into bite-sized florets. Shred the cheddar cheese if not pre-shredded. Preheat your oven to 350°F (175°C).
  2. Sauté the veggies (8 minutes): Melt the butter in your pot over medium heat. Add the onion and carrot, cooking until softened and fragrant, about 5 minutes. Stir in the garlic and cook for another 1 minute, careful not to burn it.
  3. Make the roux (3 minutes): Sprinkle the flour over the softened vegetables. Stir constantly for about 2-3 minutes until the mixture is a pale golden color and smells slightly nutty.
  4. Add broth and simmer (12 minutes): Slowly whisk in the chicken or vegetable broth, eliminating lumps. Add the broccoli florets. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 10-12 minutes, until broccoli is tender.
  5. Puree part of the soup (5 minutes): Use an immersion blender to blend about half the soup until smooth, leaving the rest chunky for texture. If using a regular blender, carefully transfer half the soup in batches and blend, then return to the pot.
  6. Stir in milk and cheese (5 minutes): Lower the heat to medium-low. Gradually stir in the milk, then add most of the shredded cheddar cheese, reserving a handful for garnish. Stir until cheese melts smoothly. Avoid boiling now to prevent curdling.
  7. Season to taste (2 minutes): Add salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning.
  8. Prepare bread bowls (10 minutes): Cut the tops off the bread bowls and hollow them out, leaving a sturdy shell. Place on a baking sheet and toast in the oven for 8-10 minutes until slightly crisp but still soft inside.
  9. Assemble and serve: Ladle the hot broccoli cheddar soup into each bread bowl. Sprinkle with remaining shredded cheese and a little cracked pepper. Serve immediately.

Notes

Avoid high heat after adding cheese to prevent curdling or grainy texture. Use freshly shredded cheese for best melt. Toast bread bowls until crisp but still soft inside to hold soup without sogginess. If soup is too thick, stir in a splash of milk or broth to loosen. Frozen broccoli works well year-round; thaw and drain excess water to avoid watering down soup.

Nutrition

Keywords: broccoli cheddar soup, bread bowl, Panera style, comfort food, cheesy soup, easy soup recipe, homemade soup

Find it online: https://fuzzyforker.com/cozy-broccoli-cheddar-soup-in-bread-bowl-easy-panera-style-recipe/