How to make a copycat version of Panera Bread’s iconic broccoli cheddar soup


Panera Bread's broccoli cheddar soup bread bowl has a cult following for a reason.

"Good Morning America" teamed up with "Iron Chef" Cat Cora to teach us how to recreate this cheesy and delicious soup at home, just like you'd find in a restaurant. - VIDEO: Made a creamy, copycat version of Panera Bread’s iconic broccoli cheddar soup

Check out the full recipe below and find more "Copy Cat Cora" recipes here .


1 tablespoon olive oil

1.5 cups yellow onion, medium dice

1 teaspoon Kosher salt

1⁄4 cup olive oil

1⁄4 cup flour

2 cups milk

1/4 teaspoon nutmeg, freshly grated (substitute 1/8 teaspoon dry)

2 cups chicken stock

2 teaspoons Dijon mustard

2 cups coarsely chopped broccoli florets

1 cup carrot, shredded (3-4 carrots)

1 stalk celery, diced

2 1⁄2 cups sharp Cheddar cheese, *grated on a box grater salt and pepper to taste

6 small round bread loaves (about 8 ounces each)


Heat 1 tablespoon of olive oil in a stockpot over medium-high heat, add the onion, and cook 5-6 minutes until translucent.

Add the remaining olive oil and the flour, whisk to toast the flour, 3-4 minutes.

Gradually pour milk into the flour mixture while whisking constantly.

Stir chicken stock into milk mixture.

Bring to a simmer; cook until mixture is thickened, about 15 minutes.

Add broccoli, carrot, and celery; simmer, stirring often until vegetables are tender, about 20 minutes.

Stir in the grated cheddar cheese until the cheese melts.

Season with salt and pepper to taste.

To serve, cut a large round out of the top of each bread bowl.

Scoop out the center (save the center to make croutons for a salad) and fill with soup.

*Note: Pre-shredded cheese contains potato and corn starches, which make the soup grainy. Grate it fresh for a smooth soup. .

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