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Best Creamy Copycat Panera Broccoli Cheddar Soup in a Bread Bowl

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This creamy copycat Panera broccoli cheddar soup in a bread bowl is thick, cheesy, and packed with tender broccoli florets. Ready in 40 minutes with simple pantry ingredients, it’s better than takeout and perfect for cozy nights.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 cups fresh broccoli, chopped into small florets (about 2 medium heads)
  • 1 cup shredded carrots
  • 2 cups sharp cheddar cheese, freshly shredded (from a block)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (optional)
  • 1 pinch nutmeg
  • 4 small round sourdough bread loaves (for bread bowls)

Instructions

  1. Prep your ingredients first: chop broccoli into small florets, dice onion finely, mince garlic, and shred cheddar cheese from the block.
  2. Melt butter in a Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until the roux turns light golden and smells toasty.
  4. Slowly pour in chicken broth while whisking continuously. Whisk until smooth and thickened, about 2-3 minutes.
  5. Add milk and heavy cream in the same slow, whisking motion. Bring to a gentle simmer over medium-low heat.
  6. Add chopped broccoli and shredded carrots. Simmer gently for 15-20 minutes, stirring occasionally, until broccoli is tender but not mushy.
  7. Remove pot from heat and let sit for 1 minute. Add shredded cheddar cheese a handful at a time, stirring gently until completely melted.
  8. Season with salt, pepper, paprika, and a pinch of nutmeg. Adjust seasoning to taste.
  9. While soup simmers, preheat oven to 350°F. Cut a circle out of the top of each sourdough loaf with a serrated knife. Scoop out soft bread inside, leaving a 1/2-inch thick shell. Place hollowed loaves on a baking sheet and warm for 5-7 minutes.
  10. Ladle soup into warm bread bowls. Top with extra shredded cheese if desired. Serve immediately with bread tops and extra bread pieces for dipping.

Notes

For best texture, shred cheddar from a block (pre-shredded has anti-caking agents that affect melting). Don’t let soup boil after adding dairy to prevent curdling. If soup is too thick, add a splash of milk or broth. If too thin, simmer uncovered to reduce. Store soup separately from bread bowls in the refrigerator for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://milacook.com/best-creamy-copycat-panera-broccoli-cheddar-soup-in-a-bread-bowl/