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Creamy Copycat Panera Broccoli Cheddar Soup Recipe in Bread Bowl Easy and Delicious

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A quick and easy creamy broccoli cheddar soup inspired by Panera, served in a warm bread bowl. Perfect comfort food for busy days with simple ingredients and rich, cheesy flavor.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (32 fl oz / 950 ml) chicken broth, low sodium
  • 2 cups (16 fl oz / 480 ml) whole milk
  • 1/2 cup (4 fl oz / 120 ml) heavy cream (optional but recommended)
  • 4 cups (about 300g) broccoli florets, chopped into bite-sized pieces
  • 2 cups (about 200g) sharp cheddar cheese, shredded
  • Salt, to taste
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 4 small round sourdough or bakery-style bread bowls

Instructions

  1. Chop the onion finely and mince the garlic. Cut broccoli into bite-sized florets. Shred cheese finely for better melting. This should take about 10 minutes.
  2. Melt 4 tablespoons of unsalted butter in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until translucent and slightly golden.
  3. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  4. Sprinkle 1/4 cup (30g) of all-purpose flour over the softened onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
  5. Gradually whisk in 4 cups (32 fl oz / 950 ml) of chicken broth to the roux to avoid lumps.
  6. Pour in 2 cups (16 fl oz / 480 ml) whole milk and 1/2 cup (4 fl oz / 120 ml) heavy cream (if using). Stir well and bring to a gentle simmer over medium-low heat for about 5 minutes until the soup thickens slightly.
  7. Add the chopped broccoli florets to the simmering soup. Cover and cook for 10-12 minutes, stirring occasionally, until broccoli is tender but still retains some bite.
  8. Lower the heat to very low. Slowly add 2 cups (about 200g) of shredded sharp cheddar cheese in batches, stirring gently after each addition until fully melted. Avoid boiling after cheese is added to prevent graininess.
  9. Taste and season with salt, 1/2 teaspoon freshly ground black pepper, and a pinch of nutmeg if desired. Adjust seasoning to your preference.
  10. While the soup simmers, cut the tops off your bread bowls and hollow out the insides, leaving about a 1/2-inch thick shell. Warm them in a 350°F (175°C) oven for 10 minutes to crisp up the crust.
  11. Ladle the hot broccoli cheddar soup into each bread bowl and replace the lids on the side. Serve immediately for best texture and flavor.

Notes

Add cheese slowly on low heat to prevent graininess. Warm bread bowls before serving to avoid sogginess. If soup is too thick, whisk in milk or broth; if too thin, simmer uncovered to reduce. Use fresh shredded cheese for best melt and flavor. For dairy-free, substitute heavy cream with coconut milk and flour with cornstarch. For gluten-free, use gluten-free flour blend and gluten-free bread bowls.

Nutrition

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

Find it online: https://fizzlefork.com/creamy-copycat-panera-broccoli-cheddar-soup-recipe-in-bread-bowl-easy-and-delicious/