Friday, October 14, 2016

Broccoli Cheese Soup

Panera Broccoli Cheese Soup Copycat: Savory Sweet and Satisfying

It seems that everyone raves about Panera's broccoli cheese soup. I have to honestly say I do not think I have ever had it. I have eaten at Panera but I do not think I have ever had any of their soups.

The creator of this soup claims that it is better than Panera's. From everything I have heard about Panera's soup that is a big claim. So I decided to try the soup and I have to say it was very very good, definitely one of the better ones I have made. Although I can not say if it is better than Panera's, you will just have to try it yourself and decide.

Broccoli Cheese Soup


  • 5 tablespoons unsalted butter, divided
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 1/4 cup all purpose flour
  • 2 cups low sodium vegetable stock
  • 2 cups half and half
  • 3 cups broccoli florets, diced into bite sized pieces
  • 2 large carrots, thinly sliced into rounds
  • 3/4 teaspoons black pepper
  • 1/2 teaspoon paprika or smoked paprika
  • 1/2 teaspoon dry mustard
  • pinch cayenne pepper
  • 8 ounces shredded extra sharp cheddar cheese, plus more for garnish


  1. In a large pot, melt 1 tablespoon butter over medium heat. Add in the diced onion and sauté until the onions are softened and translucent, about 4 minutes, stirring occasionally.
  2. Add in the garlic and cook for about 30 seconds or until fragrant, stirring constantly. Remove onions and garlic to a bowl and set aside.
  3. Add the remaining 4 tablespoons butter and melt. Whisk in the flour and cook for about 3-5 minutes, or until the mixture is lightly browned and thickened, whisking constantly.
  4. Slowly whisk in the half and half and the broth, whisking constantly.
  5. Bring the mixture to a boil and then turn the heat down to low and allow to simmer for about 15-20 minutes or until the mixture has slightly thickened, whisking often.
  6. Add in the chopped broccoli, sliced carrots, onions and garlic. Add in the the pepper, paprika, dry mustard and cayenne. Stir to combine. Allow to simmer over low heat for about 20-25 minutes or until the mixture has thickened more.
  7. Add in the cheese and stir until melted. Serve the soup and garnish with additional shredded cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving

Calories 587

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 123.4% Vitamin C 104.6%

Calcium 20.4% Iron 4.1%

*Nutritional information will vary depending on the brands you use.

*Adapted from Averie Cooks.
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