The Real Copycat Panera Broccoli Cheddar Soup
This recipe expertly recreates Panera's beloved Broccoli Cheddar Soup, featuring a rich, velvety base built on a classic roux, milk, and chicken stock. It combines finely diced onions, carrots, and tender broccoli florets with a blend of sharp and processed cheddar cheeses, Dijon mustard, and a hint of spice, resulting in a comforting and robustly flavored creamy soup.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Saucepan
- 1 Whisk Essential for a smooth roux and lump-free soup.
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1/4 cup butter
- 1 small onion finely chopped
- 3 Tablespoons flour
- 2 cups milk
- 2 teaspoons dijon mustard
- 1 1/2 cups cheddar cheese plus more for topping (optional)
- 8 ounces processed cheddar cheese such as Velveeta, cubed
- 2 to 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1 cup matchsticks carrots roughly chopped
- 3 cups chopped broccoli
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon white pepper
- 2 teaspoons hot sauce
- Crusty bread for serving optional
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed saucepan over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux, ensuring no raw flour taste remains.
- Gradually whisk in the milk until smooth, then slowly add the chicken stock and Dijon mustard, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens.
- Add the matchstick carrots and chopped broccoli to the simmering soup. Cook for 10-15 minutes, or until the vegetables are tender-crisp.
- Reduce heat to low. Stir in the shredded cheddar cheese and cubed processed cheddar cheese until fully melted and smooth. Do not allow the soup to boil vigorously at this stage.
- Stir in the heavy cream, kosher salt, white pepper, and hot sauce.
- Taste the soup and adjust seasonings as needed, adding more salt, pepper, or hot sauce to your preference.
- Serve hot, optionally topped with extra shredded cheddar and accompanied by crusty bread.
Notes
For a truly smooth, lump-free soup, ensure your roux cooks for at least 1-2 minutes to eliminate the raw flour taste before gradually whisking in cold milk and stock. Shredding your own sharp cheddar will yield a superior melt and flavor compared to pre-shredded varieties, which often contain anti-caking agents. The processed cheddar is crucial for achieving that signature Panera creamy texture. Be mindful not to boil the soup vigorously once the dairy and cheese are added, as this can lead to curdling or a grainy texture. White pepper helps maintain the soup's characteristic pale color. Adjust salt and hot sauce at the very end to taste.