This copycat Panera Broccoli Cheddar Soup is not trying to be anything other than the original—it’s not upgraded, healthier, or even better. Our goal was to create a soup that hits the spot when the craving strikes for this velvety and comforting soup. So we spent a lot of time trying the soup at Panera, dissecting its ingredients, and recreating the recipe over and over.
This recipe hits the mark! Our recipe tester, who followed the recipe to a T said, “Spot-on. This is a delicious soup and takes just like the original! Velvety perfection.” Even the over-cooked broccoli flavor you get in the original version comes through. (To mimic this flavor without having to overcook the broccoli, we chopped it finely so that cooks faster.) The recipe is easy enough that you can make it on a whim and eat it nearly as soon.
We’d recommend that you follow Panera’s lead all the way: Pour this baby into a bread bowl and just feel the comfort take over!
Creamy Soups To Try This Fall
- Creamy Chestnut Mushroom Soup
- Creamy Tortellini Soup with Sausage and Spinach
- Creamy Chicken Enchilada Soup
- Creamy Sweet Potato Soup
- Creamy Chicken Soup
Make the base of the soup:
Melt 1 tablespoon of butter in a large pot over medium heat. Add the onions and cook, stirring often, until they soften and become translucent, 3 to 4 minutes.
Add the remaining 3 tablespoons butter and cook, stirring constantly, until melted, about 1 minute. Add the flour and continue stirring until it bubbles and turns pale golden brown, about 1 minute.
Gradually stir in the water and cream until smooth, followed by the stock base.
Add the vegetables, cheese, and seasoning:
Stir in the broccoli and carrots, and bring the soup to a gentle simmer, stirring occasionally, until vegetables are tender, 10 to 12 minutes.
Turn the heat off and gradually stir in the cheddar cheese and processed cheese until fully melted, about 1 minute. Add the mustard, hot sauce, paprika, pepper, and salt. Stir well to combine. Serve warm.
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