Panera Copycat Broccoli Cheddar Soup in less than 30 minutes! All of your favorite veggies in one cheesy delicious soup. If you love Panera, you’re going to love making this soup at home.
Panera Broccoli Cheddar Soup is filling and cheesy but not the gloppy-overly-salty-processed-cheese type of soup you find in so many restaurants. Most of those recipes include processed cheese in some form. You won’t find any processed cheese in this recipe for Panera Copycat Broccoli Cheddar Soup. Sharp grated cheese and vegetables are center stage in this recipe.
When I set out to a make a homemade version of this popular soup, I looked at several recipes that claim to duplicate Panera’s recipe. Many of those recipes left out (little, but significant) ingredients, like a bit of mustard, hot pepper sauce, or paprika, which are all listed as ingredients in Panera’s soup. So, I made my own version- a one pot, less than 30 minute recipe!
This soup tastes like Panera in your own kitchen, but slightly better. Everything is better home made! You won’t believe how easy it is to make this delicious soup at home. If you can chop veggies and grate cheese, you can make this soup. I promise everyone from young kids to your grandparents will love this filling soup.
This cheddar broccoli soup is packed with onion, carrots, broccoli, sharp cheddar cheese, spices, and a bit of cream. It’s the perfect pick-me-up on a cold day and the best type of comfort food for weeknights or an easy weekend meal! Try making these soft herb breadsticks to go along with the soup. Or these cheese and garlic twisted breadsticks. Both bread recipes are perfect for soup dipping!
Panera Copycat Broccoli Cheddar Soup
Panera Copycat Broccoli Cheddar Soup is a make at home version of Panera’s most popular soup! Filled with broccoli, carrots and cheese this recipe is a one-pot easy to make meal.
- 1/2 cup butter
- 1 cup onion chopped
- 1 cup chopped carrots I used baby carrots
- 4 cups chopped broccoli
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon paprika
- few drops of hot pepper sauce (Tabasco)
- 4 cups chicken or vegetable broth
- 1 1/2 cups cream or half and half
- 1 teaspoon yellow mustard
- 1/4 cup cornstarch whisked into 1/2 cup cold water or cold broth
- 2 cups grated sharp cheddar cheese about 8 oz
Melt butter in large stockpot. Add onions and cook until soft, about 4-5 minutes.
Add carrots and broccoli cook for additional 3-4 minutes, season with salt, pepper, paprika and hot pepper sauce.
Pour chicken broth and cream into vegetable mixture. Add one teaspoon mustard, whisk until smooth.
Simmer over medium-low heat.
In a small bowl or cup, whisk the 1/2 cold water (or additional broth) together with the cornstarch until smooth. Pour into the stockpot with the vegetable mixture. Whisk until smooth.
Add additional salt and pepper to taste. Add cheese and cook just until cheese is melted.
Reduce heat until ready to serve.
- Sharp or extra sharp cheese is best for this recipe.
- If you want to make a heartier soup, cook a couple of chicken breast halves and shred or chop before adding to the finished soup.