Is there anything more comforting on a chilly day than a warm, creamy bowl of Panera’s Broccoli Cheddar Soup? That iconic soup, served in a perfectly hollowed-out bread bowl, is a hug in a bowl. But let’s be real, those trips to Panera can add up! That’s why I’m SO excited to share my spot-on Copycat Panera Broccoli Cheese Soup recipe with you – complete with instructions for making (or sourcing!) those amazing bread bowls. Get ready to skip the line and enjoy this classic comfort food whenever the craving strikes!
Why You’ll Love This Recipe
- Taste Just Like Panera: I’ve spent time perfecting the flavor profile to mimic that signature Panera taste.
- Creamy & Dreamy: This soup is unbelievably creamy without being overly heavy. The secret? A roux and a touch of cream cheese!
- Customizable: Add more or less broccoli, adjust the cheese blend, or spice it up with a pinch of cayenne.
- Bread Bowl Bliss: Served in a crusty bread bowl, it’s a complete meal and an experience!
- Budget-Friendly: Making it at home is significantly cheaper than frequent Panera visits.
Ingredients
For the Soup:
- 6 tablespoons butter
- 1/2 cup diced onion
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 4 cups chopped broccoli florets (about 1 large head)
- 1 cup chopped carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 8 ounces cream cheese, softened
- 4 cups shredded cheddar cheese (sharp or medium)
- 1/2 cup heavy cream
For the Bread Bowls:
- 4 round sourdough bread loaves (or your favorite crusty bread)
Instructions
Making the Soup:
- Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Make a Roux: Whisk in flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the soup.
- Add Broth & Veggies: Gradually whisk in chicken broth until smooth. Add broccoli and carrots. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until broccoli is tender.
- Season: Stir in salt, pepper, and nutmeg.
- Add Cheese & Cream Cheese: Reduce heat to low. Stir in cream cheese until melted and smooth. Gradually add cheddar cheese, stirring until melted and smooth.
- Finish with Cream: Stir in heavy cream and heat through. Do not boil.
Preparing the Bread Bowls:
- Preheat Oven: Preheat oven to 350°F (175°C).
- Hollow Out Bread: Carefully cut a circle out of the top of each bread loaf. Hollow out the inside of the bread, leaving about a 1-inch thick shell. Reserve the bread you remove for dipping!
- Toast (Optional): Brush the inside of the bread bowls with melted butter and toast in the oven for 5-10 minutes to prevent them from getting soggy.
Assemble & Serve:
Ladle the hot soup into the prepared bread bowls. Serve immediately and enjoy!
Expert Tips
- Don’t Overcook the Broccoli: You want the broccoli to be tender-crisp, not mushy.
- Use Block Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
- Low and Slow: Melt the cheese over low heat to avoid a grainy texture.
- Bread Bowl Alternatives: If you don’t want to use bread bowls, serve the soup in regular bowls with a side of crusty bread.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Storage
Leftover Soup: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Bread Bowls: Bread bowls are best enjoyed fresh. If you have leftover bread, store it in an airtight container at room temperature for up to 2 days.