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–+ servings
soup in a bread bowl with a spoon on the side.
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Copycat Panera Broccoli Cheddar Soup

This Copycat Panera Broccoli Cheddar Soup is creamy, cozy and ultra comforting. You'll love this classic soup and I highly recommend enjoying it in a yummy bread bowl!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 271kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup matchstick/julienned carrots (1/8th inch size)
  • 1 small yellow onion, diced
  • 3 cups broccoli (2 cups diced very small, 1 cup leave larger florets)
  • 1 cup broccoli stems, diced small
  • 1 tsp. kosher salt, plus more to taste
  • 1 1/2 tsp. garlic, minced
  • 3 cups chicken broth
  • 2 cups half and half
  • 1 Tbsp. Dijon mustard (I like Grey Poupon)
  • 1 Tbsp. granulated sugar
  • 1 tsp. hot sauce
  • 1 1/2 tsp. paprika
  • 1/4 tsp. turmeric
  • 8 oz. sharp cheddar cheese, shredded
  • 6 oz. Velveeta cheese, cut into cubes
  • 1 1/2 Tbsp. cornstarch + 1 1/2 Tbsp. water
US Customary - Metric

Instructions

  • Heat the olive oil in a large Dutch oven or heavy bottomed soup pot on medium-low heat.
    2 Tbsp. olive oil
  • Add in the carrots, onions, broccoli & broccoli stems and cook on medium-low to sweat the veggies. This will take ~12-14 minutes. Add the kosher salt about half way through the sweating process.
    1 cup matchstick/julienned carrots (1/8th inch size), 1 small yellow onion, diced, 3 cups broccoli (2 cups diced very small, 1 cup leave larger florets), 1 cup broccoli stems, diced small, 1 tsp. kosher salt, plus more to taste
  • Add the garlic and stir until fragrant ~1 minute.
    1 1/2 tsp. garlic, minced
  • Pour in the broth, half and half, mustard, sugar, hot sauce, paprika and turmeric. Stir. Turn the heat up to medium-high.
    3 cups chicken broth, 2 cups half and half, 1 Tbsp. Dijon mustard (I like Grey Poupon), 1 Tbsp. granulated sugar, 1 tsp. hot sauce, 1 1/2 tsp. paprika, 1/4 tsp. turmeric
  • Add in both cheeses and stir until the cheeses melt. Bring to a boil then turn the heat back down to a simmer. (Be sure to stir frequently so the cheese doesn’t stick to the bottom).
    8 oz. sharp cheddar cheese, shredded, 6 oz. Velveeta cheese, cut into cubes
  • Whisk in the cornstarch slurry and simmer until thickened. Taste and adjust seasonings as desired (more hot sauce, salt, add pepper, etc.)
    1 1/2 Tbsp. cornstarch + 1 1/2 Tbsp. water
  • Enjoy in a bowl garnished with more cheese and black pepper or serve in a bread bowl and dive into this goodness!

Video

Notes

  • Storage: keep in an air-tight container in the fridge for up to 5 days. 

Nutrition

Serving: 1bowl | Calories: 271kcal | Carbohydrates: 17g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 605mg | Potassium: 450mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3508IU | Vitamin C: 45mg | Calcium: 414mg | Iron: 1mg