I have been in the mood for broccoli cheese soup in a bread bowl from Panera Bread, but I know food from restaurants is sometimes enhanced with extra sodium, butter, etc. so it tastes even better. I thought by making it at home it could be (slightly) healthier and easier to calculate the Weight Watchers points if I knew what was in it. So, to Pinterest I went! I found a great copycat recipe from Yammie’s Noshery! So, that became my Saturday mission, to make this! And let me tell you, it tastes just like the Panera Bread soup and it is FABULOUS!!!!
The soup is so delicious and creamy, and the Bay leaves and nutmeg help round out the flavor to give it that rich taste. And the bread bowl is so soft and amazing…I think this actually turned out better than the one at Panera Bread!
I’ll provide the recipe from Yammie’s Noshery at the bottom, but in the mean time I documented the process as I was making it, so you can visualize what you’ll be getting into. 🙂
First, take your medium yellow onion…
and cut it in half, then chop one half into small pieces. (My husband does not like onions, so I diced them up pretty small & he didn’t seem to notice)
Then melt your 1/4 cup butter (1/2 stick of butter) in a sauce pan on medium heat.
Then add your chopped onions and minced garlic. I had a container of minced garlic in my fridge that I used (2 cloves=1 teaspoon minced garlic), then you stir all of that around for about 45 seconds so it gives the onions a bit of time to tenderize and for all the flavors to really come together.
Then add your 3 cups of chicken stock. (I used Swanson chicken broth, 33% less Sodium) and 2 cups half & half (Walmart’s Great Value brand half & half works just fine. I normally buy just what I need, but I needed a more for another recipe I’m making, so I bought the bigger one, but that’s just a nice way to save money, and so you don’t have the extra sitting around in your fridge.)
Then let that sit a minute while you get your corn starch ready.
I used a little glass bowl & put in the 1/4 cup corn starch and a splash of water. Then I whisked it together so there were no clumps of corn starch, then I added that to the pot.
Then I turned the heat to medium low (3) and added my 2 Bay leaves and 1/4 teaspoon of nutmeg to the pot.
Stir pretty consistently at this point, because you don’t want your corn starch or chopped onion to sink to the bottom of the pan and burn.
In between stirs, chop your broccoli (I bought a bag of 4 c. frozen florets thinking it would save me the trouble of chopping the broccoli, and bonus I would only be getting the florets anyway, right!?! Not so much, I had to chop down every piece into at least 4 pieces to make them bite size little chunks. So, might as well buy a fresh head of broccoli next time).
Once the liquid in the pot has thickened up a bit (and it doesn’t have to be perfect because it will thicken more during this next part), take your chopped broccoli, and add it to the pot.
On the carrots, I purchased a small bag of shredded carrots & added 1/2 cup to the pot. This saved me the trouble of grating carrots, & this venture proved to be worth it….now what to do with the rest of the shredded carrots-add them to a salad I guess!
I turned down the heat to low (Simmer setting or maybe level 2 or lower) and let it simmer for about 20 minutes, stirring occasionally. The way to tell if your broccoli is tender is by taking your wooden spoon and lifting up a piece of broccoli, then taking a fork and pressing into the piece of broccoli on your spoon. It should be fairly easy to stab through-after all, you don’t want to be knawing on your broccoli!
Once that is ready, remove your 2 Bay leaves from the pot, scooping them up and out with your wooden spoon. Then add your 2.5 cups of shredded cheddar cheese!!! I bought Sargento medium cheddar natural shredded cheese & that tasted great (and yes, with it being 2.5 cups you either have to buy a 4 cup bag or 2-2 cup bags-don’t skimp on the cheese!)
Give it a good stir, let the cheese melt and…
Not to miss out on the whole Panera Bread-soup-in-a-bread bowl-experience, I made some easy bread bowls! I bought a bag of frozen Rhodes bread loaves (3 in a bag) and in the morning, I set out 2 of the loaves on a greased cookie sheet to rise (takes about 5 hours for them to be ready to bake). After they defrosted a bit and started rising, I cut them in half and formed them into the round shape for the bread bowls, and reformed them again as they continued to rise.
(So, the big debate seemed to be: cut the rising loaves into 2 or 3 pieces? I chose 2 pieces, because I wanted to make sure they were big enough to hold about a cup of soup, so you don’t have to refill your serving amount, and besides you don’t have to eat all the bread! So, its up to you, either is fine. You could definitely make it work if you choose 3 pieces, maybe you would just core out more of the bread to make the bowl a little wider on the inside.)
After they had completely risen, I baked them at 350 degrees F for about 20 minutes, turning the pan every 5/10 minutes so they would brown evenly. After baking, coat the tops with a bit of butter (either use spreadable butter using a knife, or take a stick butter remnant & rub over the top) to keep it soft.
1 cup of Panera Bread Broccoli Cheddar soup=7 WW points
Rhodes Frozen Bread=3 WW points per “slice”, (9 slices per loaf). So, if you made your bread bowls with 1/2 loaf=(3 x 4.5)=13.5 & if you actually eat about 2/3 of the bread bowl=8 WW points
For a total of 15 WW points for the soup with the bread bowl- taking into consideration that you don’t eat the whole bread bowl. And trust me! You can’t! I tried. So you know, maybe this is something you have only once in a while. You can pre-track this and plan your day accordingly so you have some extra daily points to use on it, and then use a few weekly points to make up the difference. Or maybe you just eat the soup which is fantastic on its own as well!
Panera Bread (Copycat) Broccoli Cheddar Soup (Makes about 4 servings)
Recipe from Yammie’s Noshery
1/2 stick of butter (1/4 cup)
1/2 of a medium yellow onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 Bay leaves
1 large carrot, peeled and chopped small
4 cups broccoli florets (about 1 head)
2 & 1/2 cups grated cheddar cheese (about 8 ounces)
Salt and Pepper to taste
Bread Bowls (optional)
Cook the butter, onion, and garlic on about medium heat until tender.
Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and 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.