Say Cheese! Panera-Inspired Broccoli Cheddar Soup in Bread Bowls
Creamy, cheesy, and packed with flavor, this Panera-inspired broccoli cheddar soup is a comforting favorite. Served in a sourdough bread bowl, it transforms a simple meal into a cozy dining experience. Perfect for a homemade touch that rivals restaurant quality.
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This broccoli cheddar soup is a homemade version of the popular Panera classic, bringing the same comforting flavors right to your kitchen. Creamy cheddar and tender broccoli create a rich, comforting flavor in every spoonful.
I like to serve this soup in sourdough bread bowls, just like at Panera, adding a comforting touch that perfectly complements the creamy soup. The bread bowls are perfect for soaking up every last drop of creamy goodness.
Making this soup at home means you can skip the lines at Panera and enjoy a fresh, cozy meal anytime. It’s quick, easy, and packed with all the cheesy flavors you love. This broccoli cheddar soup recipe is easy to follow, and you’ll be surprised at how closely it matches the restaurant’s version. Get ready to indulge in a bowl of homemade goodness!
Ingredients
Broccoli: Choose fresh, firm florets with a vibrant green color. Avoid those that are yellowing or wilted.
Broth: Vegetable broth gives a lighter flavor, while chicken broth adds a richer taste. Both work well, but low-sodium versions help control the saltiness.
Milk: Whole milk or half-and-half will create a creamier soup. For a lighter version, use skim milk.
Cheese: A sharp cheddar cheese will add a bold, tangy flavor. Use a milder cheddar or a blend of cheeses for a milder taste.
Bread: Small, round sourdough loaves are perfect for bread bowls. Look for loaves with a crisp crust and a soft, chewy interior.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Slice off the top of each bread loaf and carefully hollow out the center. Brush the inside of the bread bowls with olive oil. Place them and tops on a baking sheet, then bake in the oven for about 10 minutes to slightly crisp the inside. Remove and set aside.
Step 2: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for one more minute until fragrant.
Step 3: Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
Step 4: Gradually whisk in the vegetable broth, milk, and water, stirring constantly to avoid lumps. Add the chopped broccoli and shredded carrot. Simmer for 10-12 minutes or until the broccoli is tender.
Step 5: Gradually stir in the shredded cheddar cheese, allowing it to melt completely.
Step 6: Stir in a pinch of nutmeg and season with salt and pepper to taste.
Ladle the hot broccoli cheddar soup into the prepared bread bowls and serve immediately.
Expert Tips
- If the soup is too thick, add a little extra broth or milk to adjust the consistency. If it’s too thin, let it simmer for a few extra minutes to thicken up.
- Taste your soup as you go and season with salt and pepper at the end of cooking. Since cheese and broth can vary in saltiness, adjusting the seasoning is key for the perfect flavor.
- Ladle the soup into bread bowls just before serving to ensure the bread stays crisp and holds the soup.
- Broccoli cheddar soup is perfect for meal prep and can be stored in the refrigerator for up to 3 days. Just reheat it gently and add a splash of milk if it thickens too much.
Recipe Variations and Dietary Options
While this recipe closely mirrors the Panera broccoli cheddar soup, there are still a few variations you can make to make it your own:
- Dairy-Free: Swap the whole milk and cheese for almond milk, and use a dairy-free cheddar or vegan cheese to maintain the creamy, cheesy flavor.
- Gluten-Free: To make this soup gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
- Make it Heartier: For a heartier meal, add cooked chicken, bacon, or even cooked quinoa to the soup. To add variety to the soup, you can mix in other vegetables, such as cauliflower, spinach, or zucchini.
- Spicy Touch: Add a pinch of cayenne pepper or a dash of habanero hot sauce to give your soup a little extra heat and depth of flavor. You can also stir in a spoonful of Dijon mustard for a tangy twist.
- Different Cheeses: While sharp cheddar is classic, try using other cheeses like Gruyère, Monterey Jack, or a blend of cheeses to make delicious broccoli cheese soup.
More Soup Recipes
- Indulge in a comforting bowl of creamy vegan white bean soup packed with spinach. Ready in 30 minutes, it’s the perfect easy meal for busy weeknights.
- Nothing says cozy like a big bowl of roasted tomato soup! Fresh tomatoes, garlic, and basil come together for a rich, vegan soup that’s ready in a flash. With just six ingredients, it’s easy, family-approved!
- Craving cozy comfort made easy? Whip up this Vegan Minestrone in your Instant Pot! Packed with veggies, pasta, and warm spices, it’s a quick, hearty, and satisfying meal that hits the spot any day.
- Comfort food made easy! This vegan butternut squash soup is slow-cooked to creamy perfection with coconut milk and spices. It’s a dump-and-go recipe that’s perfect for meal-prep or a hands-off dinner that’s cozy and full of flavor.
If you tried this Broccoli Cheddar Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Large pot
Ingredients
For the Soup:
- 1 tablespoon unsalted butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups broccoli florets chopped (about 1 medium head)
- 1 medium carrot shredded
- 2 cups low-sodium vegetable broth or chicken broth
- 1 cup whole milk or half-and-half for creamier soup
- 1 cup sharp cheddar cheese shredded
- ¼ cup all-purpose flour
- 1 cup water
- Salt and pepper to taste
- Pinch of nutmeg optional
For the Bread Bowls:
- 2 small round sourdough bread loaves
- 1 tablespoon olive oil for brushing the inside
Instructions
- Preheat the oven to 350℉.
- Slice off the top of each bread loaf and carefully hollow out the center, leaving about 1 inch of bread around the sides. Brush the inside of the bread bowls with olive oil.
- Place the hollowed-out bread bowls and tops on a baking sheet, then bake in the oven for about 10 minutes to slightly crisp the inside. Remove and set aside.
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the vegetable broth, milk and water, stirring constantly to avoid lumps. Add the chopped broccoli and shredded carrot. Simmer for 10-12 minutes or until the broccoli is tender. Reduce the heat to low. Cook for 2-3 minutes until the soup starts to thicken.
- Gradually stir in the shredded cheddar cheese, allowing it to melt completely. Stir in a pinch of nutmeg and season with salt and pepper to taste.
- Ladle the hot broccoli cheddar soup into the prepared bread bowls. Garnish with extra shredded cheddar or fresh herbs.
- Serve the soup-filled bread bowls with the bread tops on the side for dipping.
Notes
- If the soup is too thick, add a little extra broth or milk to adjust the consistency. If it’s too thin, let it simmer for a few extra minutes to thicken up.
- Taste your soup as you go and season with salt and pepper at the end of cooking. Since cheese and broth can vary in saltiness, adjusting the seasoning is key for the perfect flavor.
- Ladle the soup into bread bowls just before serving to ensure the bread stays crisp and holds the soup.
Nutrition
