32+ Delicious Panera Copycat Soup Recipes You Can Make at Home

There’s something comforting about a warm bowl of soup, especially when it comes from a beloved café like Panera.

From the creamy richness of Broccoli Cheddar to the zesty kick of Spicy Thai Chicken, Panera’s soups have earned their place as favorites in many households.

But what if you could enjoy these iconic soups without leaving the house?

Thanks to the magic of copycat recipes, you can recreate Panera’s delicious soups right in your own kitchen!

In this blog post, we’ll share 10 of the best Panera Copycat Soup Recipes that bring those signature flavors to life.

Whether you’re craving something creamy, hearty, or a little spicy, these recipes will give you the perfect excuse to break out your soup pot and enjoy a cozy homemade meal.

32+ Delicious Panera Copycat Soup Recipes You Can Make at Home

With these Panera Copycat Soup Recipes, you can enjoy the comfort and warmth of your favorite soups without the need to visit a café.

Whether you’re cooking for yourself, your family, or a gathering, these easy-to-follow recipes ensure that you’ll have a delicious, homemade soup that rivals the ones served at Panera.

Plus, by making them at home, you can tweak the ingredients to suit your preferences and dietary needs.

So, grab your ingredients, gather around the table, and dive into the comforting, flavorful world of Panera-inspired soups!

Broccoli Cheddar Soup

Panera’s Broccoli Cheddar Soup is a classic comfort food loved for its creamy texture, cheesy flavor, and tender broccoli. This copycat recipe recreates the warmth and richness of the original, perfect for a cozy dinner or lunch. With simple ingredients and straightforward steps, you’ll feel like you’re dining at Panera without leaving home.

Ingredients:

• 4 cups broccoli florets, chopped
• 1 cup grated carrots
• 1/2 cup diced onion
• 4 cups low-sodium chicken or vegetable broth
• 2 cups heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Optional: crusty bread for serving

Instructions:

1. Sauté the Vegetables: In a large pot, melt butter over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
2. Create the Roux: Stir in the flour, cooking for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the broth to avoid lumps.
3. Cook the Vegetables: Add the broccoli and carrots. Simmer on low for 10-15 minutes until tender.
4. Blend for Texture: Use an immersion blender to puree some of the soup for a creamier consistency, leaving some chunks for texture.
5. Add the Cream and Cheese: Stir in heavy cream, garlic powder, and cheddar cheese. Cook until the cheese is melted and the soup is thickened. Season with salt and pepper.
6. Serve: Ladle into bowls and enjoy with a slice of crusty bread.

This Broccoli Cheddar Soup delivers restaurant-quality flavor in the comfort of your home. The creamy cheese and perfectly cooked vegetables create a soul-satisfying dish that’s sure to become a family favorite. Pair it with bread or a light salad for the ultimate meal.

Creamy Tomato Basil Soup

Panera’s Creamy Tomato Basil Soup is a fan-favorite, known for its velvety smoothness and rich, tangy flavor. This recipe replicates that signature taste, perfect for cold evenings or whenever you crave a comforting bowl of soup. Made with roasted tomatoes and fresh basil, this soup is a celebration of simple, wholesome ingredients.

Ingredients:

• 2 lbs ripe tomatoes, quartered
• 1 medium onion, diced
• 4 cloves garlic, peeled
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon sugar
• Salt and pepper to taste
• Optional: parmesan cheese and croutons for garnish

Instructions:

1. Roast the Tomatoes: Preheat the oven to 400°F (200°C). Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 25-30 minutes.
2. Simmer the Base: Transfer the roasted vegetables to a pot. Add broth and sugar. Simmer for 10 minutes to blend the flavors.
3. Blend the Soup: Use an immersion blender or transfer to a blender to puree until smooth.
4. Add Cream and Basil: Stir in heavy cream and chopped basil. Heat gently, but do not boil. Adjust seasoning with salt and pepper.
5. Serve: Ladle into bowls, garnishing with parmesan cheese and croutons if desired.

This Creamy Tomato Basil Soup is a comforting and flavorful dish that tastes just like Panera’s. Its rich, roasted flavor and creamy finish make it perfect as a starter or a standalone meal. Serve it with a grilled cheese sandwich for the ultimate nostalgic pairing.

Chicken and Wild Rice Soup

Panera’s Chicken and Wild Rice Soup is beloved for its hearty texture and earthy flavors. This copycat recipe brings that warmth to your kitchen, combining tender chicken, nutty wild rice, and a creamy broth. It’s a satisfying dish that’s perfect for chilly days or when you need a little extra comfort.

Ingredients:

• 1 cup wild rice, cooked
• 1 lb cooked chicken breast, shredded
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 2 cups milk
• 1/4 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the Vegetables: In a large pot, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Create the Roux: Sprinkle in the flour, stirring continuously. Gradually whisk in the chicken broth until smooth.
3. Simmer the Soup: Add the shredded chicken, cooked wild rice, thyme, and garlic powder. Simmer for 15 minutes.
4. Add the Milk and Cream: Stir in the milk and heavy cream, cooking until heated through. Season with salt and pepper to taste.
5. Serve: Pour into bowls and enjoy with your favorite crackers or bread.

This Chicken and Wild Rice Soup brings a touch of Panera’s magic to your dining table. It’s creamy, hearty, and full of flavor, making it a perfect meal for any occasion. Serve with a side salad or a slice of warm bread for a complete and comforting dining experience.

Autumn Squash Soup

Panera’s Autumn Squash Soup is a seasonal favorite, blending sweet and savory flavors with creamy butternut squash and pumpkin. This recipe captures the essence of fall, combining warm spices and a touch of sweetness for a velvety soup that’s both comforting and nutritious. Perfect for cool evenings or festive gatherings, this soup is a must-try!

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 cup pumpkin puree
• 1 medium apple, peeled, cored, and diced
• 1/2 medium onion, diced
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons honey or maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: pumpkin seeds for garnish

Instructions:

1. Roast the Squash and Apple: Preheat the oven to 400°F (200°C). Toss butternut squash and apple with olive oil, cinnamon, and nutmeg. Spread on a baking sheet and roast for 25-30 minutes, until tender.
2. Sauté the Onion: In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Simmer the Base: Add the roasted squash, apple, pumpkin puree, and vegetable broth to the pot. Simmer for 10 minutes.
4. Blend the Soup: Use an immersion blender or transfer to a blender to puree until smooth.
5. Add Sweetener and Cream: Stir in honey (or maple syrup) and heavy cream. Season with salt and pepper. Heat gently but do not boil.
6. Serve: Ladle into bowls and garnish with pumpkin seeds if desired.

This Autumn Squash Soup is a warm hug in a bowl, combining the rich flavors of butternut squash, pumpkin, and spices. It’s a delightful way to celebrate the season and makes an excellent starter or light meal. Pair it with a hearty bread for a cozy autumn feast.

French Onion Soup

Panera’s French Onion Soup is a timeless classic, loved for its deep, savory flavor and cheesy topping. This copycat recipe brings the boldness of caramelized onions, the richness of beef broth, and the indulgence of melted cheese to your table. It’s elegant enough for a dinner party yet simple enough for a weeknight meal.

Ingredients:

• 4 large yellow onions, thinly sliced
• 4 cups beef broth
• 2 cups chicken broth
• 1/2 cup dry white wine (optional)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• French baguette slices
• 1 cup shredded Gruyère cheese

Instructions:

1. Caramelize the Onions: In a large pot, heat butter and olive oil over medium heat. Add the onions and sugar. Cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
2. Simmer the Soup: Add the thyme, bay leaf, broths, and wine (if using). Simmer for 20 minutes. Season with salt and pepper.
3. Prepare the Bread: Toast the baguette slices until crisp.
4. Assemble and Broil: Ladle the soup into oven-safe bowls. Place a baguette slice on top of each and sprinkle generously with Gruyère cheese. Broil until the cheese is melted and bubbly.
5. Serve: Serve immediately, being cautious with the hot bowls.

This French Onion Soup is a delightful replication of Panera’s, with a rich, savory broth and irresistible cheesy topping. It’s perfect for entertaining guests or enjoying a quiet night in. Serve with a light salad for an exquisite meal.

Corn Chowder

Panera’s Corn Chowder is a comforting blend of sweet corn, tender potatoes, and creamy broth, making it a perfect dish for any season. This copycat recipe brings the same hearty goodness to your kitchen, offering a rich and flavorful soup that’s both filling and easy to prepare.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 medium potato, diced
• 1/2 cup diced red bell pepper
• 1/2 medium onion, diced
• 3 cups chicken or vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. Cook the Vegetables: In a large pot, melt butter over medium heat. Add onion, bell pepper, and potato, cooking until softened, about 5 minutes.
2. Make the Roux: Sprinkle in the flour and stir continuously for 1-2 minutes. Gradually whisk in the broth until smooth.
3. Simmer the Soup: Add the corn and smoked paprika. Simmer for 15-20 minutes, until the potatoes are tender.
4. Blend for Texture: Use an immersion blender to partially puree the soup, leaving some chunks for texture.
5. Add Milk and Cream: Stir in milk and heavy cream. Heat gently and season with salt and pepper.
6. Serve: Ladle into bowls and garnish with fresh parsley if desired.

This Corn Chowder captures the comforting sweetness of Panera’s version, with hearty vegetables and a creamy base. It’s a versatile dish that can be enjoyed as a starter or main course. Pair it with a crusty baguette for a satisfying meal that will please everyone at the table.

Vegetarian Creamy Garden Vegetable Soup

Panera’s Creamy Garden Vegetable Soup is a light yet flavorful dish that highlights the natural sweetness of fresh vegetables. This copycat recipe is perfect for a healthy meal that doesn’t compromise on taste. Packed with colorful veggies and a rich creamy base, it’s a satisfying option for vegetarians and anyone who loves a hearty bowl of soup.

Ingredients:

• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup green beans, chopped
• 1 cup spinach, roughly chopped
• 1 medium carrot, shredded
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add zucchini, bell pepper, and green beans, cooking for 5-7 minutes until tender.
2. Create the Roux: Sprinkle in the flour and stir to coat the vegetables. Gradually add vegetable broth, whisking to prevent lumps.
3. Simmer and Blend: Add shredded carrot, dried basil, and garlic powder. Simmer for 10 minutes. Use an immersion blender to partially puree the soup, leaving some texture.
4. Add Spinach and Cream: Stir in spinach and heavy cream. Cook for another 5 minutes, allowing the spinach to wilt. Season with salt and pepper.
5. Serve: Ladle into bowls and garnish with fresh herbs if desired.

This Creamy Garden Vegetable Soup is a vibrant and wholesome dish that’s as nutritious as it is delicious. It’s a delightful way to incorporate more vegetables into your diet and pairs perfectly with a slice of whole-grain bread for a balanced meal.

Baked Potato Soup

Panera’s Baked Potato Soup is a rich and creamy comfort food classic, loaded with the flavors of baked potatoes, bacon, and cheese. This copycat recipe recreates the indulgent experience, making it perfect for a cozy night in or when you want a hearty, satisfying dish.

Ingredients:

• 4 large russet potatoes, baked and diced
• 1/2 cup diced onion
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 4 strips cooked bacon, crumbled
• Salt and pepper to taste
• Optional: chopped green onions for garnish

Instructions:

1. Prepare the Base: In a large pot, melt butter over medium heat. Add onion and sauté until translucent. Stir in flour to make a roux and cook for 1-2 minutes. Gradually whisk in chicken broth.
2. Add Potatoes and Simmer: Add diced baked potatoes and garlic powder. Simmer for 10 minutes.
3. Blend and Thicken: Use an immersion blender to partially puree the soup, leaving chunks of potato. Stir in heavy cream, sour cream, and cheddar cheese, cooking until the cheese is melted and the soup is thickened.
4. Finish with Bacon: Stir in crumbled bacon and season with salt and pepper.
5. Serve: Ladle into bowls and garnish with green onions if desired.

This Baked Potato Soup brings the comforting flavors of a loaded baked potato into a creamy, indulgent soup. It’s a hit for family dinners or gatherings and pairs well with a crisp salad or warm rolls for a complete meal.

Creamy Cauliflower Cheddar Soup

Inspired by Panera’s creamy soup options, this Cauliflower Cheddar Soup is a healthier twist on their iconic Broccoli Cheddar. With tender cauliflower and sharp cheddar cheese, this velvety soup is a satisfying dish that combines comfort with nutrition. It’s a versatile recipe that’s perfect for any occasion.

Ingredients:

• 1 medium head of cauliflower, chopped
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: croutons or fresh parsley for garnish

Instructions:

1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion and garlic, cooking until fragrant, about 3 minutes.
2. Add Cauliflower and Simmer: Stir in chopped cauliflower and broth. Bring to a simmer and cook for 15 minutes, until the cauliflower is tender.
3. Blend the Soup: Use an immersion blender or transfer to a blender to puree until smooth.
4. Add Cheese and Cream: Return to the pot and stir in heavy cream, cheddar cheese, and smoked paprika. Cook until the cheese is fully melted and the soup is creamy. Season with salt and pepper.
5. Serve: Ladle into bowls and garnish with croutons or parsley.

This Creamy Cauliflower Cheddar Soup offers the indulgent flavor of cheese with the added benefit of wholesome cauliflower. It’s a versatile recipe that works as a main dish or a starter, and it’s sure to be a crowd-pleaser at your table. Pair with a light salad for a balanced meal!

Creamy Chicken Noodle Soup

Panera’s Chicken Noodle Soup is a timeless comfort food, known for its soothing flavors and hearty ingredients. This creamy variation adds a rich twist to the classic recipe, perfect for chilly days or when you need a bowl of warmth and nourishment. Packed with tender chicken, egg noodles, and a velvety broth, it’s an irresistible dish for the whole family.

Ingredients:

• 2 cups cooked chicken, shredded
• 3 cups egg noodles
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 cup diced onion
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Sauté Vegetables: In a large pot, melt butter over medium heat. Add celery, carrots, and onion, cooking until softened, about 5 minutes.
2. Create the Roux: Sprinkle in flour and stir to coat the vegetables. Gradually whisk in chicken broth until smooth.
3. Simmer and Cook Noodles: Add thyme, garlic powder, and egg noodles. Simmer for 8-10 minutes until the noodles are tender.
4. Add Chicken and Cream: Stir in shredded chicken and heavy cream. Heat gently until warmed through. Season with salt and pepper.
5. Serve: Ladle into bowls and enjoy with crackers or bread.

This Creamy Chicken Noodle Soup elevates a classic dish into something even more indulgent and satisfying. It’s a comforting meal that feels like a warm hug, perfect for family dinners or to soothe on a cold day. Pair it with a green salad for a balanced meal.

Creamy Lentil and Kale Soup

Panera’s lighter soups are popular for their balance of health and flavor, and this Creamy Lentil and Kale Soup fits that profile perfectly. This hearty, plant-based dish combines protein-packed lentils, tender kale, and a luscious creamy broth for a wholesome yet indulgent meal that’s great for any time of year.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 2 cups chopped kale
• 1 medium carrot, diced
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrot, and garlic, cooking until fragrant, about 5 minutes.
2. Simmer Lentils: Stir in lentils, broth, cumin, and smoked paprika. Simmer for 20-25 minutes until the lentils are tender.
3. Add Kale and Cream: Stir in kale and coconut milk (or heavy cream). Simmer for another 5 minutes until the kale is wilted. Season with salt and pepper.
4. Serve: Ladle into bowls and enjoy with a drizzle of olive oil or crusty bread.

This Creamy Lentil and Kale Soup is a nutritious and flavorful option that doesn’t skimp on taste. It’s hearty enough to be a standalone meal and offers the perfect balance of creaminess and earthy flavors. Enjoy it as a comforting, guilt-free dish any day of the week.

Creamy Wild Mushroom Soup

Panera’s wild mushroom soup is loved for its earthy depth and creamy texture. This copycat recipe combines a medley of mushrooms with a rich, savory broth to create an indulgent dish that’s both luxurious and satisfying. Perfect for mushroom lovers, it’s an elegant option for any meal.

Ingredients:

• 1 lb mixed mushrooms (e.g., cremini, shiitake, button), sliced
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. Sauté Mushrooms: In a large pot, melt butter over medium heat. Add mushrooms, onion, and garlic, cooking until softened and the liquid from the mushrooms has evaporated, about 8 minutes.
2. Create the Roux: Sprinkle in flour and stir to coat the mushrooms. Gradually whisk in broth until smooth.
3. Simmer the Soup: Add thyme and nutmeg. Simmer for 10 minutes to allow the flavors to meld.
4. Blend and Add Cream: Use an immersion blender to puree the soup partially, leaving some mushroom pieces for texture. Stir in heavy cream and heat gently. Season with salt and pepper.
5. Serve: Ladle into bowls and garnish with fresh parsley if desired.

This Creamy Wild Mushroom Soup is a decadent and earthy dish that’s perfect for mushroom lovers. Its velvety texture and robust flavor make it a great choice for a special meal or an indulgent starter. Pair it with crusty bread for a truly satisfying dining experience.

Spicy Thai Chicken Soup

Panera’s Spicy Thai Chicken Soup is a flavorful and aromatic dish with a perfect balance of heat, creaminess, and tangy sweetness. This copycat recipe captures the bold flavors of Thai cuisine, combining tender chicken, creamy coconut milk, and a medley of spices to create a warming soup that’s sure to impress.

Ingredients:

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup coconut milk
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1/2 cup shredded carrots
• 1/4 cup Thai red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Cook the Aromatics: Heat oil in a large pot over medium heat. Add garlic, ginger, and red curry paste, cooking for 1-2 minutes until fragrant.
2. Build the Broth: Stir in chicken broth and coconut milk. Bring to a simmer.
3. Add Vegetables: Add red bell pepper, mushrooms, and carrots. Simmer for 5-7 minutes until the vegetables are tender.
4. Incorporate Chicken and Seasonings: Add the shredded chicken, fish sauce, and lime juice. Simmer for 2-3 minutes to heat through.
5. Serve: Ladle into bowls and garnish with fresh cilantro and a lime wedge.

This Spicy Thai Chicken Soup is a vibrant and zesty dish that brings the exotic flavors of Panera to your kitchen. Perfect for when you’re craving something bold, it’s a satisfying meal that pairs wonderfully with jasmine rice or crusty bread for a complete experience.

Tomato Basil Bisque

Panera’s Tomato Basil Bisque is a classic favorite, known for its rich, velvety texture and robust tomato flavor. This homemade version is even better, blending roasted tomatoes, fresh basil, and a touch of cream to create a comforting and indulgent soup that’s perfect for any occasion.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Roast the Tomatoes: Preheat the oven to 400°F (200°C). Arrange tomato halves on a baking sheet, drizzle with olive oil, and roast for 25 minutes.
2. Sauté the Onion: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
3. Combine and Simmer: Add the roasted tomatoes, tomato paste, broth, dried basil, and sugar. Simmer for 10 minutes.
4. Blend and Finish: Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper.
5. Serve: Garnish with fresh basil and serve with crusty bread or a grilled cheese sandwich.

This Tomato Basil Bisque is a rich and satisfying take on Panera’s beloved recipe. Its creamy texture and bold flavors make it a comforting choice for any meal. Enjoy it on its own or pair it with a salad for a wholesome and delicious lunch or dinner.

White Cheddar Broccoli Soup

Panera’s Broccoli Cheddar Soup is iconic, but this White Cheddar variation offers a slightly sharper and more robust flavor profile. Combining tender broccoli, creamy white cheddar, and a rich, buttery base, this soup is perfect for anyone who loves indulgent comfort food with a gourmet twist.

Ingredients:

• 2 cups broccoli florets, chopped
• 1/2 cup shredded carrots
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup white cheddar cheese, shredded
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• Optional: crusty bread for serving

Instructions:

1. Sauté Vegetables: In a large pot, melt butter over medium heat. Add onion and garlic, cooking until fragrant. Stir in broccoli and carrots, cooking for 3-4 minutes.
2. Make the Roux: Sprinkle in flour and stir to coat the vegetables. Gradually whisk in broth until smooth.
3. Simmer: Simmer the soup for 10-12 minutes, until the broccoli is tender.
4. Add Cheese and Cream: Stir in heavy cream, ground mustard, and white cheddar cheese. Cook until the cheese is melted and the soup is creamy. Season with salt and pepper.
5. Serve: Ladle into bowls and serve with crusty bread or a side salad.

This White Cheddar Broccoli Soup offers a decadent twist on a Panera classic, with the sharpness of white cheddar perfectly complementing the tender broccoli. It’s an indulgent and satisfying dish that’s sure to be a hit at any dinner table. Pair it with a warm baguette for the ultimate comfort meal.

Note: More recipes are coming soon