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Creamy panera broccoli and cheese soup with a savory dry mustard and Worcestershire infused roux.

Panera Broccoli And Cheese Soup

Rebecca Blumer
A velvety, copycat Panera broccoli and cheese soup that nails the café-style texture with sharp cheddar, fresh broccoli, and a secret touch of dry mustard for a silky finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 bowls
Calories 455 kcal

Equipment

  • Large saucepan
  • Skillet
  • Whisk

Ingredients
 

  • 1 tablespoon butter
  • 1/2 chopped onion
  • 1/4 cup melted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups chicken stock
  • 1 1/2 cups coarsely chopped broccoli florets
  • 1 cup matchstick-cut carrots
  • 1 stalk thinly sliced celery
  • 2 1/2 cups shredded sharp Cheddar cheese
  • salt and ground black pepper to taste

Instructions
 

Get Set Up

  • Measure everything out before you turn on the heat, because once the roux starts, you will be whisking and pouring. Shred the cheese and have it ready so it goes in at the right moment.

Sauté the Onion

  • Warm a skillet over medium-high heat, then melt 1 tablespoon butter until it looks glossy and starts to smell rich.
  • Add the onion and stir for about 5 minutes, until it turns translucent and soft, with no browned edges, then set it aside.

Build the Roux and Thicken the Base

  • In a large saucepan over medium-low heat, whisk together the 1/4 cup melted butter and flour until it looks like a smooth paste.
  • Keep whisking for 3 to 4 minutes, aiming for a gentle, toasty aroma. If it browns too fast, whisk in 1 to 2 tablespoons of milk to cool it down.
  • Whisk in 1/2 teaspoon dry mustard powder and a splash of Worcestershire sauce, then gradually pour in the milk, whisking constantly so the mixture stays silky with no lumps.
  • Stir in the chicken stock and bring it up to a gentle simmer with steady steam, avoiding a rolling boil.
  • Let the soup thicken for about 15 to 20 minutes, stirring often, until it turns opaque and coats the back of a spoon.

Simmer the Vegetables and Finish with Cheese

  • Add the broccoli, carrots, celery, and the sautéed onion, then simmer 10 to 15 minutes until the vegetables are fork-tender but not mushy.
  • Take the pot off the heat, then stir in the Cheddar slowly, handful by handful, until the soup looks velvety and smooth. Season with salt and ground black pepper to taste.

Notes

Pro Tip for Texture: Pulse about 1 cup of the soup with an immersion blender before adding the cheese for a smoother, café-style body and more broccoli flavor in the base.
Cheese Melting: Let the shredded cheese sit out about 15 minutes so it is not fridge-cold. Always remove the pot from the heat before adding the cheese to avoid a grainy or separated texture.
Storage: Store in an airtight container for 3 to 4 days. Reheat slowly on the stovetop over low heat, stirring often, and add a splash of milk or stock if it thickens too much in the fridge.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 455kcalCarbohydrates: 18gProtein: 16gFat: 36gSaturated Fat: 22gCholesterol: 105mgSodium: 980mgPotassium: 415mgFiber: 2gSugar: 8gVitamin A: 3450IUVitamin C: 48mgCalcium: 540mgIron: 1.5mg
Keyword broccoli cheddar soup, copycat recipe, panera broccoli and cheese soup
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