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Best Copycat Panera Broccoli Cheddar Soup Bread Bowls (Easy!)

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This copycat Panera broccoli cheddar soup is creamy, cheesy, and packed with tender broccoli and carrots. Served in a warm, crusty sourdough bread bowl, it’s the ultimate comfort food that comes together in under 30 minutes.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup half-and-half
  • 2 cups low-sodium chicken or vegetable broth
  • 4 cups fresh broccoli florets (about 2 large heads)
  • 1 cup finely diced carrots
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups freshly shredded sharp cheddar cheese
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 2–4 large sourdough boules (for bread bowls)
  • Olive oil or melted butter (for brushing bread bowls)

Instructions

  1. Prep your veggies: Dice onion and carrots into small pieces. Cut broccoli into small florets, including peeled and diced stems. Mince garlic.
  2. Make the roux: In a large Dutch oven over medium heat, melt 4 tablespoons unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes until smooth and slightly nutty, but not browned.
  3. Whisk in the liquids: Slowly whisk in 2 cups whole milk until smooth and thickened. Then whisk in 1 cup half-and-half and 2 cups low-sodium broth until combined.
  4. Sauté the aromatics: Add diced onion and carrots to the pot. Simmer for 3-4 minutes until onions are translucent and carrots begin to soften. Stir in minced garlic and cook for 30 seconds.
  5. Simmer the soup: Add broccoli florets. Reduce heat to medium-low and simmer for 8-10 minutes until broccoli is tender but still has a bite.
  6. Add cheese and seasonings: Remove pot from heat. Let cool slightly, then add shredded cheddar cheese a handful at a time, stirring gently until melted. Stir in smoked paprika, nutmeg, Dijon mustard, salt, and pepper.
  7. Prepare bread bowls: Preheat oven to 375°F. Cut tops off sourdough boules and hollow out insides, leaving a 1/2-inch shell. Brush insides with olive oil or melted butter. Toast on a baking sheet for 5-7 minutes until crisp.
  8. Serve: Ladle soup into toasted bread bowls. Top with extra shredded cheddar and black pepper. Serve immediately with reserved bread pieces for dipping.

Notes

Shred your own cheese from a block for smooth melting. Don’t skip the nutmeg—it enhances the cheese flavor. Toast the bread bowls to prevent sogginess. If soup gets too thick, add a splash of milk or broth when reheating.

Nutrition

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

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