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Creamy Copycat Panera Broccoli Cheddar Soup Recipe Easy Homemade Bread Bowl Tutorial

cream copycat Panera broccoli cheddar soup - featured image
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A rich and creamy broccoli cheddar soup inspired by Panera, served inside a crusty bread bowl for a comforting and cozy meal.

Ingredients

Scale
  • 4 cups fresh broccoli florets, roughly chopped
  • 1 medium carrot, peeled and diced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth (low-sodium preferred)
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese, packed
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • Round sourdough or boule-style bread loaves, hollowed out for bread bowls

Instructions

  1. Wash and chop 4 cups broccoli florets, dice 1 medium carrot, finely chop 1 small onion, and mince 2 garlic cloves. Set aside.
  2. In a large heavy-bottomed pot or Dutch oven over medium heat, melt 4 tablespoons unsalted butter.
  3. Add the onion and carrot, cooking about 5 minutes until softened and fragrant, stirring occasionally to avoid browning.
  4. Add the minced garlic and broccoli florets. Cook for another 3 minutes, stirring to mix flavors.
  5. Sprinkle 1/4 cup all-purpose flour over the veggies, stirring constantly with a whisk to coat and cook out the raw flour taste for about 2 minutes until thickened and bubbling.
  6. Gradually add 3 cups chicken or vegetable broth, whisking continuously to avoid lumps. Bring to a gentle simmer and cook for 10-12 minutes until broccoli is tender.
  7. Using an immersion blender, puree about half the soup right in the pot until smooth but still with some broccoli chunks for texture. Alternatively, transfer half to a blender, puree, then return to pot.
  8. Stir in 2 cups whole milk and season with salt, pepper, and a pinch of nutmeg. Warm gently, avoiding boiling to prevent curdling.
  9. Gradually add 2 cups shredded sharp cheddar cheese, stirring constantly until melted and smooth. Taste and adjust seasoning as needed.
  10. While the soup simmers, slice the top off your sourdough loaves and hollow out the centers, leaving about a 1-inch thick shell.
  11. Toast the hollowed bread bowls inside at 350°F (175°C) for 5-7 minutes to help prevent sogginess.
  12. Ladle the hot creamy broccoli cheddar soup into the bread bowls right before serving. Garnish with extra cheddar or chopped broccoli if desired.

Notes

To prevent soggy bread bowls, hollow out the bread leaving about a 1-inch thick shell and toast inside at 350°F for 5-7 minutes before adding soup. Add milk slowly over low heat to avoid curdling. Use sharp cheddar cheese for best melt and flavor. Soup freezes well; thaw gently and reheat slowly on stove. For gluten-free, substitute gluten-free flour and bread. For dairy-free, use dairy-free milk and vegan cheddar alternatives.

Nutrition

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

Find it online: https://twinkletaste.com/creamy-copycat-panera-broccoli-cheddar-soup-recipe-easy-homemade-bread-bowl-tutorial/