Broccoli Cheddar Cheese Soup in a Bread Bowl

If one of your favorite dishes to order at Panera is broccoli cheddar cheese soup in a bread bowl, you’re in for a treat: this is a simple recipe that lets you recreate that warm, comforting meal at home. And it is easier than you might imagine because it uses an already baked loaf of sourdough bread from the store.

Broccoli Cheddar Cheese Soup in a Bread Bowl

Of course, if you want to make your own loaf of sourdough bread in the Crock Pot and then use it to serve your broccoli cheddar cheese soup in, by all means go for it. But if you’re looking for a clever way to serve homemade soup without a lot of effort on your part — except for actually making the soup recipe — then using store made sourdough rounds or another kind of bread bowl is the way to go.

Ingredients

• 1 tablespoon unsalted butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups broccoli florets, chopped (about 1 medium head)
• 1 medium carrot, shredded
• 2 cups low-sodium vegetable broth
• 1 cup whole milk (or half-and-half for creamier soup)
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup all-purpose flour
• 1 cup water
• Salt and pepper, to taste
• Pinch of nutmeg (optional)

Directions

Before you get started on the soup, you’re going to heat up the bread bowls you’ll be using to serve the soup in later. Preheat the oven to 350 F. Slice off the top of each bread loaf and carefully hollow out the center, leaving about one 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.

Now it’s time to get started on the soup. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Next, add the garlic and cook for one 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, 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 — chef’s choice — for extra warmth. 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

I used a white cheddar cheese for this recipe, which is why the soup is so light. If you’d like to achieve that darker yellow or orange look that just screams cheddar cheese, then choose a darker colored block of cheese to shred or buy already-shredded cheese in your preferred flavor and color.

I used loaves of sourdough bread. The key to making a soup bread bowl is using a round loaf. So if you happen to come across a loaf like this in the store but it is another kind of bread, feel free to buy and use with this recipe.

There’s no rule that says you have to serve this soup in a bread bowl. For instance, if you’re trying to cut down on carbs, you can simply have this soup in a regular bowl and skip the bread altogether.