Panera-Style Broccoli Cheddar Soup in a Bread Bowl
Panera-Style Broccoli Cheddar Soup in a Bread Bowl
Ingredients
For the Soup
- 1 white onion, finely diced
- 1/2 stick butter
- 2 tablespoons garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 4 tablespoons all-purpose flour
- 4 cups broccoli florets
- 1 cup carrots, matchstick cut
- 4 cups chicken broth
- 2 cups half & half
- 3 cups cheddar cheese, shredded from blocks
For the Optional Bread Bowls
- 1 pound bread dough, from a separate recipe, divided into 4 portions
Instructions
- 1
Finely dice the white onion.
⏱️ 5 min
- 2
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and sauté, stirring frequently, until they become translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic, paprika, nutmeg, and black pepper to the pot. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the onion mixture. Stir continuously for 2-3 minutes to create a paste-like roux.
⏱️ 3 min
- 5
Add the broccoli florets and matchstick carrots to the pot. Pour in the chicken broth. Stir to combine all ingredients, then cover the pot and let it simmer for 15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 6
Remove the lid. Pour in the half & half and add the shredded cheddar cheese. Stir continuously until all the cheese has melted and the soup is creamy and smooth. Taste and adjust seasonings if needed.
⏱️ 5 min
- 7
If making bread bowls: Bake the bread dough according to its recipe instructions. Once baked, carefully cut off the top of each loaf and hollow out the interior to create a bowl shape.
⏱️ 20 min
- 8
Ladle the hot broccoli cheddar soup into the prepared bread bowls or serving bowls. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Panera-Style Broccoli Cheddar Soup in a Bread Bowl
Ingredients
For the Soup
- 1 white onion, finely diced
- 1/2 stick butter
- 2 tablespoons garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 4 tablespoons all-purpose flour
- 4 cups broccoli florets
- 1 cup carrots, matchstick cut
- 4 cups chicken broth
- 2 cups half & half
- 3 cups cheddar cheese, shredded from blocks
For the Optional Bread Bowls
- 1 pound bread dough, from a separate recipe, divided into 4 portions
Instructions
- 1
Finely dice the white onion.
⏱️ 5 min - 2
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and sauté, stirring frequently, until they become translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic, paprika, nutmeg, and black pepper to the pot. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the onion mixture. Stir continuously for 2-3 minutes to create a paste-like roux.
⏱️ 3 min - 5
Add the broccoli florets and matchstick carrots to the pot. Pour in the chicken broth. Stir to combine all ingredients, then cover the pot and let it simmer for 15 minutes, or until the vegetables are tender.
⏱️ 15 min - 6
Remove the lid. Pour in the half & half and add the shredded cheddar cheese. Stir continuously until all the cheese has melted and the soup is creamy and smooth. Taste and adjust seasonings if needed.
⏱️ 5 min - 7
If making bread bowls: Bake the bread dough according to its recipe instructions. Once baked, carefully cut off the top of each loaf and hollow out the interior to create a bowl shape.
⏱️ 20 min - 8
Ladle the hot broccoli cheddar soup into the prepared bread bowls or serving bowls. Serve immediately.
⏱️ 2 min