Broccoli Cheddar Soup

Hot and hearty broccoli soup is filling and warming on a cold day.  This Panera Bread copycat recipe makes about 6 one-cup servings and can easily be doubled or tripled to feed a large crowd.  This soup comes together very quickly and you can shortcut the vegetable cutting process by using precut and washed broccoli and carrots.  

The broccoli cheddar soup at Panera Bread is very thick.  I’ve included a note in the recipe to make the soup thicker by increasing the amount of flour.

 This soup stores well in the refrigerator for a day or two.  You can add a little milk to thin the soup when you reheat it.

 Maple cheddar french bread is an easy side that goes well with this soup.  Click here for the recipe.

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Broccoli Cheddar Soup (Panera Copycat)

A copycat recipe for Panera Bread's Broccoli Cheddar Soup

Votes: 4
Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

Broccoli Soup, Copycat Broccoli Cheddar Soup, Copycat Broccoli Soup, Panera Copycat Broccoli Cheddar Soup, Panera Copycat Broccoli Soup, Panera Copycat Soup Recipe, Quick & Easy Soup, Soup, Soup Recipe

Prep Time

20 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 1/3 cup butter
• 1/2 medium onion, chopped
• 1 cup carrots, julienned or shredded
• 3/4 teaspoon salt
• 1/2 teaspoon white pepper
• 2 cloves garlic, minced
• 2 cups chicken broth or stock (for vegetarian use vegetable stock)
• 1 teaspoon chicken boullion base (Better Than Boullion brand used - for vegetarian use vegetable base)
• 1/4 cup all-purpose flour (For even thicker soup, increase flour to 1/3 cup)
• 1/2 teaspoon mustard powder
• 2 1/2 cups half and half
• 1/2 cup whipping cream
• 3 heaping cups broccoli florets (cut into smaller pieces)
• 1/2 teaspoon hot sauce (such as Texas Peter or Tabasco sauce)
• 1 1/2 - 2 cups cheddar cheese, grated

Course Main Dish Cuisine American Keyword Broccoli Soup, Copycat Broccoli Cheddar Soup, Copycat Broccoli Soup, Panera Copycat Broccoli Cheddar Soup, Panera Copycat Broccoli Soup, Panera Copycat Soup Recipe, Quick & Easy Soup, Soup, Soup Recipe Prep Time 20 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 1/3 cup butter 1/2 medium onion, chopped 1 cup carrots, julienned or shredded 3/4 teaspoon salt 1/2 teaspoon white pepper 2 cloves garlic, minced 2 cups chicken broth or stock (for vegetarian use vegetable stock) 1 teaspoon chicken boullion base (Better Than Boullion brand used - for vegetarian use vegetable base) 1/4 cup all-purpose flour (For even thicker soup, increase flour to 1/3 cup) 1/2 teaspoon mustard powder 2 1/2 cups half and half 1/2 cup whipping cream 3 heaping cups broccoli florets (cut into smaller pieces) 1/2 teaspoon hot sauce (such as Texas Peter or Tabasco sauce) 1 1/2 - 2 cups cheddar cheese, grated

Votes: 4 Rating: 5 You: Rate this recipe!

Instructions

1. Melt butter in a large pan on medium heat. Add the onion, carrots, salt, and pepper and cook for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
2. Add the flour and whisk until well mixed and slightly browned. Whisk in the mustard powder. Add the bouillion base and broth and stir until all the browned flour is dissolved.
3. Add the half and half, whipping cream, broccoli florets, and hot sauce. Stir. Simmer on very low heat for 15-20 minutes, or until broccoli is tender. Remove from heat and add the cheese. Stir until melted. Serve.

Recipe Notes

This recipe was tested with Better Than Bouillon Roasted Chicken Base. Click here to see this product.  However, you can substitute an equal amount of dry bouillon in its place. HER Tip:  Buy prepackaged shredded carrots and prewashed and cut broccoli. Use minced garlic from a jar. One to 1 1/2 teaspoons minced garlic from a jar equals one clove of fresh garlic.  Click here to see garlic tips.