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.
Ingredients
- 1 tablespoon butter, unsalted
- 1 onion diced
- 2 cloves garlic minced
- 2 cups broccoli florets approximately one medium head
- 1 carrot shredded
- 2 cups vegetable broth low sodium; can substitute chicken broth
- 1 cup whole milk exchange for 1/2 and 1/2 for a creamier texture
- 1 cup sharp cheddar cheese shredded
- 1/4 cup all purpose flour
- 1 cup water
- salt to taste
- pepper to taste
- nutmeg pinch
Instructions
Prepping Bread Bowls
- 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.
Broccoli Cheddar Cheese Soup Instructions
- 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.
- 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.
Nutrition
Calories: 492kcalCarbohydrates: 37gProtein: 22gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 86mgSodium: 1461mgPotassium: 722mgFiber: 5gSugar: 13gVitamin A: 7103IUVitamin C: 88mgCalcium: 628mgIron: 2mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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