CHEESY BROCCOLI SOUP IN A BREAD BOWL
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. -Rachel Preus, Marshall, Michigan
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.
Nutrition Facts : Calories 422 calories, Fat 32g fat (19g saturated fat), Cholesterol 107mg cholesterol, Sodium 904mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
BROCCOLI CHEDDAR SOUP IN A BREAD BOWL PRINT RECIPE - (4.4/5)
Provided by á-17861
Number Of Ingredients 15
Steps:
- Directions I have an unhealthy addiction to Panera's broccoli cheddar soup in a bread bowl (I have an unhealthy addiction to fresh, warm bread in general). But the soup is great too; perfect for cold, rainy days when all you want to do is curl up on the couch with a blanket and a good movie. It was one of those cold, rainy days when I decided that I wanted broccoli cheddar soup, but I didn't want to go out into the crummy weather to get it. So, I decided to create my own. I made bread bowls using , and it's full of delicious whole wheat and even gluten-free recipes. You could make your bread bowls using their master whole wheat bread recipe, and they'd be even healthier and just as delicious. Try it out this weekend! Here's what you'll need for the soup: First, prepare the bread bowls. To make two bread bowls, I took half a batch of out of the container in my refrigerator and divided it in half again. I let the dough rest on a floured pizza peel on my counter for about 40 minutes. While you're waiting, make sure your baking stone and broiler pan are in the oven, and preheat the oven to 450 degrees. For the soup, sauté the onion and garlic in the butter over medium heat. Remove the onions and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil. Add the onion and garlic back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes. While the soup is simmering, bake the bread for 30 minutes, and then remove to a wire rack to cool. When the bowls are still a little warm, cut out the centers. Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving. Pour the soup into the bread bowls, and enjoy!
COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
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