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!
Servings 8 servings
Calories 271kcal
Ingredients
- 2 Tbsp. olive oil or butter
- 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
- 1/4 cup all purpose flour
- 3 cups chicken broth
- 2 cups half and half, slightly warmed
- 1 Tbsp. Dijon mustard
- 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 optional to thicken further
Instructions
- Heat the olive oil in a large Dutch oven or heavy bottomed soup pot on medium-low heat.2 Tbsp. olive oil or butter
- 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. Stir in the flour to coat the veggie and cook for ~1 minute to get rid of the floury taste.1 1/2 tsp. garlic, minced
- Whisk in the broth and half and half gradually. Then add the mustard, sugar, hot sauce, paprika, and turmeric. Stir. Bring to a boil over medium-high heat, then return to a low simmer.3 cups chicken broth, 2 cups half and half, slightly warmed, 1 Tbsp. Dijon mustard, 1 Tbsp. granulated sugar, 1 tsp. hot sauce, 1 1/2 tsp. paprika, 1/4 tsp. turmeric
- Add both cheeses in small handfuls, stirring and allowing it to melt between each addition. Repeat until all cheese is added and it has melted. Low and slow heat ensures the soup doesn't separate and keeps the soup smooth and creamy. (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