09/02/2026
Copycat Panera Broccoli Cheddar Soup:
Ingredients
• 4 tablespoons salted butter, divided
• 1 small yellow onion, chopped (about 1/2 cup)
• 1/4 cup all-purpose flour
• 3 cups water
• 1 1/2 cups heavy cream
• 2 tablespoons chicken stock base, such as Better than Bouillon
• 2 cups finely chopped broccoli florets (from 1 small crown broccoli)
• 1/2 cup carrot matchsticks (from 1 small carrot or pre-cut)
• 6 ounces pre-shredded sharp cheddar cheese (about 1 1/2 cups)
• 2 ounces processed cheese, cubed, such as Velveeta
• 2 teaspoons Dijon mustard
• 2 teaspoons hot sauce, such as Tabasco
• 1 teaspoon paprika
• 1 teaspoon white pepper
• 3/4 teaspoon kosher salt
•
• 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.
• Enjoy:
BY MELISSA GRAY AND MYO QUINN
Simply Recipes / Photo by Jen Causey
