Copycat Panera Broccoli Cheddar Soup

Copycat Panera Broccoli Cheddar Soup

from krollskorner.com
45 min
8 servings

This Copycat Panera Broccoli Cheddar Soup is creamy, cozy and ultra comforting. You'll love this classic soup and I highly recommend enjoying it in a yummy bread bowl!

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup matchstick/julienned carrots (1/8th inch size)
  • 1 small yellow onion, diced
  • 3 cups broccoli (2 cups diced very small, 1 cup leave larger florets)
  • 1 cup broccoli stems, 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. sharp cheddar cheese, shredded
  • 6 oz. Velveeta cheese, cut into cubes
  • 1 1/2 Tbsp. cornstarch + 1 1/2 Tbsp. water

Directions

  1. 1

    Heat the olive oil in a large Dutch oven or heavy bottomed soup pot on medium-low heat.

  2. 2

    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.

  3. 3

    Add the garlic and stir until fragrant ~1 minute.

  4. 4

    Pour in the broth, half and half, mustard, sugar, hot sauce, paprika and turmeric. Stir. Turn the heat up to medium-high.

  5. 5

    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).

  6. 6

    Whisk in the cornstarch slurry and simmer until thickened. Taste and adjust seasonings as desired (more hot sauce, salt, add pepper, etc.)

  7. 7

    Enjoy in a bowl garnished with more cheese and black pepper or serve in a bread bowl and dive into this goodness!