Copycat Panera Broccoli Cheddar Soup
User Reviews
4.9
Copycat Panera Broccoli Cheddar Soup
Description
This Copycat Panera Broccoli Cheddar Soup uses olive oil to sweat carrots, onions, and both diced broccoli florets and stems. Cooking these vegetables over medium-low heat draws out sweetness and softens their texture. Garlic is added for aroma before pouring in chicken broth, half and half, Dijon mustard, sugar, hot sauce, paprika, and turmeric to build a layered, savory base.
Cheddar and Velveeta cheeses are melted into the broth to create a creamy, thick soup, which is further thickened with a mixture of cornstarch and water. The soup is brought to a boil then reduced to a simmer, cooked until it reaches a hearty consistency while being stirred frequently to avoid sticking or burning. This method results in a comforting, cheesy soup with bright vegetable notes.
The soup can be served garnished with additional shredded cheese and black pepper or presented in a bread bowl to enhance its rustic appeal. It can be refrigerated in an airtight container for up to five days, allowing for convenient storage and reheating options during the week.
Ingredients
- 2 Tbsp. olive oil
- 1 cup carrot matchstick/julienned, 1/8th inch size
- 1 small yellow onion diced
- 3 cups broccoli 2 cups diced very small, 1 cup larger florets left
- 1 cup broccoli stem 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. cheddar cheese sharp, shredded
- 6 oz. Velveeta cheese cut into cubes
- 1 1/2 Tbsp. cornstarch + 1 1/2 Tbsp. water
Instructions
- Heat the olive oil in a large Dutch oven or heavy bottomed soup pot on medium-low heat.
- 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.
- Add the garlic and stir until fragrant ~1 minute.
- Pour in the broth, half and half, mustard, sugar, hot sauce, paprika and turmeric. Stir. Turn the heat up to medium-high.
- 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).
- Whisk in the cornstarch slurry and simmer until thickened. Taste and adjust seasonings as desired (more hot sauce, salt, add pepper, etc.)
- Enjoy in a bowl garnished with more cheese and black pepper or serve in a bread bowl and dive into this goodness!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to five days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 271kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 605mg | 25% |
| Potassium | 450mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 3508IU | 70% |
| Vitamin C | 45mg | 50% |
| Calcium | 414mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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