A creamy, cheesy broccoli soup just like the Panera favorite, served in warm bread bowls for the ultimate comfort meal.

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4 tablespoons unsalted butter

1 small yellow onion, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups low-sodium chicken or vegetable broth

2 cups half-and-half (or whole milk for lighter version)

4 cups broccoli florets, chopped small

1 cup matchstick carrots (or finely shredded carrots)

2 cups sharp cheddar cheese, shredded

1/2 cup Parmesan cheese, shredded

Salt and freshly ground black pepper, to taste

Pinch of nutmeg (optional)

4 small round bread loaves (for bread bowls)

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1. Cut the tops off the bread loaves and hollow out the centers to create bread bowls. Set aside.

2. In a large pot, melt butter over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.

3. Whisk in flour and cook for 1–2 minutes, stirring constantly, to form a roux.

4. Slowly whisk in chicken or vegetable broth and half-and-half until smooth. Bring to a simmer.

5. Add broccoli and carrots. Cook for 15–20 minutes, until vegetables are tender.

6. Reduce heat to low. Stir in cheddar and Parmesan cheeses until melted and smooth.

7. Season with salt, pepper, and a pinch of nutmeg if desired.

8. Ladle soup into bread bowls and serve immediately.

For best results, shred your own cheese to avoid clumping.

Bread bowls can be toasted in the oven at 350°F for 10 minutes before filling to keep them from getting soggy.

This soup thickens as it cools. Add a splash of broth or milk when reheating leftovers.