Actual Panera Bread Recipe for Hearty Cheese Soup in a Sourdough
Indulge in the ultimate comfort food with this "Actual Panera Bread Recipe for Hearty Cheese Soup in a Sourdough Bread Bowl." Rich, velvety, and irresistibly cheesy, this soup features a perfectly balanced blend of sharp cheddar and creamy Swiss cheese, enhanced by aromatic sautéed vegetables and a hint of ground mustard for depth. Nestled in a warm, hollowed-out sourdough bread bowl, it combines soup and bread in one satisfying dish. Ready in just 45 minutes with simple ingredients like milk, chicken broth, and fresh produce, this recipe is perfect for cozy dinners, lunch gatherings, or impressing guests with a restaurant-quality presentation. Prepare to savor every creamy, cheesy, and carb-filled bite of this iconic comfort classic!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 medium Carrots, finely shredded
- 2 stalks Celery, finely diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 3 cups Whole milk
- 1 cup Heavy cream
- 2.5 cups Sharp cheddar cheese, shredded
- 1 cup Swiss cheese, shredded
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground mustard
- 4 large Sourdough bread bowls
Instructions
In a large pot over medium heat, melt the unsalted butter.
Add the finely diced onion, shredded carrots, and diced celery. Sauté for 5-7 minutes until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring frequently, to get rid of the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and allow it to thicken slightly for 5 minutes.
Reduce the heat to low and slowly stir in the whole milk and heavy cream. Simmer gently for 3-4 minutes, ensuring the mixture does not boil.
Add the shredded cheddar cheese and Swiss cheese a handful at a time, stirring constantly to melt and incorporate it smoothly.
Season the soup with ground black pepper, salt, and ground mustard. Simmer for an additional 5 minutes until the soup is rich and creamy.
Prepare the sourdough bread bowls by cutting off the tops and hollowing out the insides. Reserve the tops as lids if desired.
Ladle the cheese soup into each sourdough bowl and serve immediately. Garnish with extra shredded cheese or fresh herbs if desired.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.5 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1078 mg | 83% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
