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Creamy Broccoli Cheddar Soup Recipe Thicker Than Panera in Sourdough Bowl

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A thick, creamy broccoli cheddar soup served in a warm sourdough bread bowl, perfect for cozy autumn evenings. This recipe achieves a velvety texture thicker than Panera’s with a rich cheesy flavor and a satisfying crusty bread bowl.

Ingredients

Scale
  • 4 cups broccoli florets, chopped into bite-sized pieces (fresh preferred, frozen works)
  • 2 cups sharp cheddar cheese, shredded
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour (can substitute gluten-free flour)
  • 2 cups whole milk (2% or full-fat; dairy-free milk like oat milk can replace)
  • 2 cups chicken or vegetable broth, low sodium preferred
  • 4 small to medium sourdough bread bowls
  • Salt and black pepper to taste
  • 1/2 teaspoon ground mustard powder (optional)
  • Pinch of nutmeg
  • Smoked paprika (optional, for sprinkling on top)

Instructions

  1. Wash and chop broccoli into small florets, dice the onion finely, and mince garlic cloves. Set aside.
  2. In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat.
  3. Add 1/4 cup all-purpose flour to the melted butter and whisk constantly for 2-3 minutes until the mixture turns light golden and smells nutty.
  4. Slowly pour in 2 cups chicken or vegetable broth while whisking constantly to keep the mixture smooth.
  5. Add 2 cups whole milk, continue whisking, and bring to a gentle simmer (not boiling), stirring often until the soup starts to thicken, about 5 minutes.
  6. In a separate pan or the same pot if large enough, sauté diced onion and minced garlic in a bit of butter or olive oil until translucent and fragrant, about 5 minutes. Add to the thickened broth mixture.
  7. Stir in chopped broccoli florets, cover, and simmer gently on low heat for 10-12 minutes until broccoli is tender but still vibrant green.
  8. Season soup with 1/2 teaspoon ground mustard powder, a pinch of nutmeg, salt, and freshly ground black pepper to taste.
  9. Remove pot from heat and gradually stir in shredded sharp cheddar cheese a handful at a time until melted and smooth. Avoid boiling after cheese is added.
  10. For chunkier soup, serve as is. For smoother texture, pulse with an immersion blender carefully to retain some texture.
  11. While soup simmers, hollow out sourdough bread bowls by cutting off the top and scooping out the soft center. Toast inside slightly if desired to prevent sogginess.
  12. Ladle hot soup into sourdough bowls and top with extra shredded cheddar or a sprinkle of smoked paprika if desired.

Notes

Take your time cooking the roux until golden and fragrant to build flavor and thicken naturally. Add cheese off heat or on very low heat to prevent clumping. Toast sourdough bowls inside lightly to prevent sogginess. Use freshly shredded cheese for best melting and texture. Avoid over-blending soup to keep some chunkiness.

Nutrition

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

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