This copycat Panera recipe for Broccoli Cheddar Soup is easy to make and totally satisfying. It’s a cheesy vegetable soup you can enjoy for a holiday appetizer or weeknight dinner. Let’s make it from scratch…
See this quick recipe video and scroll to the bottom of this page for a printable step by step recipe.
Ingredients
Here’s what you need to make this delicious soup…
- 1 yellow onion
- 4 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp garlic
- ¼ cup flour
- 2 cups milk
- 2 cups vegetable broth
- ¼ tsp Dijon mustard
- 1 cup carrots
- 3 cups broccoli florets
- 2.5 cups cheddar cheese
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Detailed recipe steps
- Set a large Dutch oven or soup pot to medium heat. Add the onion, butter, salt, and pepper. Stir regularly for 5 minutes.
- Add in garlic and stir for 1 minute.
- Quickly whisk in flour for 2 minutes, until well integrated.
- Whisk in milk, broth, and Dijon mustard.
- Add in the shredded carrots, broccoli, and bring to a boil (over medium-high heat), covered for about 10 minutes, until veggies are tender.
- Reduce to a simmer (medium or medium-low) and add in cheddar cheese. Stir to combine and serve.
See how to make a broccoli rice casserole.
Pair broccoli and cheddar soup with this oven roasted chicken.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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Broccoli Cheddar Soup Recipe
Video
Ingredients
- 1 medium yellow onion diced
- 4 tbsp butter unsalted
- ½ tsp salt
- ¼ tsp black pepper freshly ground
- 1 tbsp garlic minced
- ¼ cup flour all-purpose
- 2 cups milk whole or 2%
- 2 cups vegetable broth substitute chicken broth
- ¼ tsp Dijon mustard
- 1 cup carrots freshly grated
- 3 cups broccoli florets cut to bite size pieces
- 2.5 cups cheddar cheese freshly grated
Instructions
- Set a large Dutch oven or soup pot to medium heat. Add the onion, butter, salt, and pepper. Stir regularly for 5 minutes.
- Add in garlic and stir for 1 minute.
- Quickly whisk in flour for 2 minutes, until well integrated.
- Whisk in milk, broth, and Dijon mustard.
- Add in the shredded carrots, broccoli, and bring to a boil (over medium-high heat), covered for about 10 minutes, until veggies are tender.
- Reduce to a simmer (medium or medium-low) and add in cheddar cheese. Stir to combine and serve.
Clive says
Greetings from Johannesburg, South Africa, Jenna
I love your recipes and have tried many of them.
Is there a chance that you could provide an ingredient conversion from imperial to metric..? Would make things a lot easier for those of us who live in metric regions around the world..!
Just a thought.
Have a great weekend and upcoming Christmas.
Kind regards
Clive