This Better than Panera broccoli cheddar soup will be your new favorite soup recipe. I've made this recipe a few times already and it's a favorite in my home.

Soup season is here, but for me it's always soup season. I'll eat soup in the summer it doesn't matter to me. This Better than Panera broccoli cheddar soup in a bread bowl is my absolute favorite and one bread bowl is enough to fill you up. Trust me, you're going to be obsessed with this recipe.

Use fresh vegetables

For this recipe I always use fresh vegetables. They just make the soup so fresh and delicious. If you need to save money feel free to use frozen vegetables but make sure to cook them on the stove top before you add them to the soup. If you pop the vegetables in frozen straight into the soup it ruins the consistency. Here's what I used in this recipe.

Broccoli
Carrots
Medium yellow onion
Minced Garlic

Let this Better than Panera broccoli cheddar soup sit on the stove

I got these bread bowls at the supermarket in the bakery aisle. They're mini sourdough bread bowls and they're very hearty so you really only need one for dinner. The best part about this recipe is that you just pop everything on the stove and cook it until the vegetables are soft and the cheese is fully melted and blended in.

Find more of my easy dinner recipes here. Leave me a comment and rate this recipe if you end up trying this soup recipe.

Better than Panera broccoli cheddar soup

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Servings 4 servings

Ingredients

½ Stick of butter (¼ cup)
½ Of a medium yellow onion, chopped
2 tablespoon minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
¼ cup Corn starch + 1 tablespoon of water (mix this together in a bowl)
2 bay leaves
1 large carrot, peeled and chopped small
4 cups Broccoli florets (about 1 head)
2 ½ cups Grated cheddar cheese (about 8 ounces
Salt and Pepper to taste
2 bread bowls (more if you have extra soup)

Instructions

In your dutch oven add the butter, chopped onion, and garlic on about medium heat until tender.
Slowly add the half and half and chicken stock. 3. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest.
Add the bay leaves and cook on medium low until thickened.
Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls.