If you have a soft spot for comforting, creamy soups that hit just the right balance between cheesy indulgence and fresh, vibrant veggies, then you are going to adore this Broccoli Cheddar Soup (Panera Copycat) Recipe. It’s a wonderfully rich and hearty soup that tastes just like the beloved classic from Panera, but made right in your slow cooker so the flavors deepen and blend in the most delicious way. With tender broccoli mingling with sharp white cheddar and the silky cream base, each spoonful feels like a warm hug on a chilly day.
Ingredients You’ll Need
The beauty of this Broccoli Cheddar Soup (Panera Copycat) Recipe lies in its simplicity. Each ingredient plays an important role: fresh veggies provide the vibrant base, dairy delivers creaminess, and spices offer subtle depth that pulls everything together without overpowering the wholesome flavors.
- 2 heads broccoli (florets cut into small pieces): Fresh broccoli gives the soup its signature green color and naturally earthy flavor.
- 1 small onion (diced): Adds a savory sweetness that mellows when cooked low and slow.
- ½ cup shredded carrots: Offers a subtle sweetness and a pleasant texture contrast.
- ½ teaspoon salt: Enhances all the flavors without overwhelming the dish.
- ½ teaspoon black pepper: Brings a gentle warmth to every bite.
- 1 teaspoon garlic powder: Adds a mild garlic aroma that complements the cheese beautifully.
- 4 cups chicken stock: The savory liquid base that ties all ingredients into a rich broth.
- 2 tablespoons butter: For sautéing the flour and creating a flavorful roux.
- 2 tablespoons flour: Helps thicken the soup to that perfect creamy consistency.
- 2 cups heavy cream: Brings luxurious smoothness and balances the vegetable flavors.
- 6 oz white cheddar cheese (shredded): The star ingredient for that bold, melty cheesy goodness.
How to Make Broccoli Cheddar Soup (Panera Copycat) Recipe
Step 1: Prepare the Base
Start by adding the fresh broccoli florets, diced onion, shredded carrots, salt, pepper, garlic powder, and chicken stock into a 4-quart or larger slow cooker. This combination of fresh ingredients and stock will simmer gently and become wonderfully tender, infusing your soup with vibrant vegetable flavors.
Step 2: Slow Cook to Perfection
Cook the mixture on HIGH for 3 hours or LOW for 6 hours, depending on your schedule and patience level. The slow cooking allows the broccoli and carrots to become soft and infused with the homely essence of the broth, making the base of the soup truly irresistible.
Step 3: Make the Creamy Cheese Sauce
About 10 minutes before your slow cooker vegetables are ready, start melting the butter in a skillet over medium heat. Stir in the flour and keep stirring constantly for 2 minutes to create a smooth roux, which is the secret to that perfect thickness. Gradually pour in the heavy cream while continuously stirring, cooking until the mixture thickens gently. Lower the heat and add the shredded white cheddar, stirring until it melts completely into a dreamy cheesy sauce.
Step 4: Combine and Finish Cooking
Once the broccoli and veggies are tender, pour in your luscious cheese sauce directly into the slow cooker. Stir everything together thoroughly, cover, and let it cook on HIGH for another 30 minutes. This last step lets the flavors marry and the soup develop its signature rich, creamy texture.
How to Serve Broccoli Cheddar Soup (Panera Copycat) Recipe
Garnishes
Sometimes simple garnishes can elevate your soup experience. Try sprinkling extra shredded cheddar on top for an ooey-gooey finish, or a dash of freshly cracked black pepper for a hint of spice. A few crunchy croutons or a sprinkle of crispy bacon bits add delightful texture contrasts that are hard to resist.
Side Dishes
To make your meal complete, serve this soup alongside crusty bread or a warm, buttery baguette for dipping. A fresh green salad or roasted veggies balance the richness, turning the meal into a satisfying feast that comforts without weighing you down.
Creative Ways to Present
For a fun twist, serve the Broccoli Cheddar Soup (Panera Copycat) Recipe inside a hollowed-out bread bowl. It’s not only charming but also practical, as the bread soaks up the creamy goodness. Another idea is to garnish with chopped fresh herbs like chives or parsley, adding a pop of color and fresh zing to each serving.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen even more after resting, making leftovers just as delightful as the first serving.
Freezing
If you want to save some for later, this Broccoli Cheddar Soup (Panera Copycat) Recipe freezes very well. Transfer cooled soup into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring frequently to prevent sticking or scorching. You might want to add a splash of cream or stock to loosen the soup back up, as it can thicken slightly when chilled or frozen.
FAQs
Can I use cheddar cheese other than white cheddar?
Absolutely! While white cheddar has a mild sharpness that pairs perfectly with broccoli, you can use yellow cheddar or a mix of cheeses to suit your taste. Just make sure to use good quality melting cheese for the best texture.
Is it possible to make this soup without a slow cooker?
Yes! You can make this soup on the stovetop by sautéing the veggies in a pot, adding the stock, and simmering until tender. The slow cooker simply allows hands-off, gradual cooking that enhances flavors even more.
Can I make this recipe vegetarian?
Of course! Replace the chicken stock with vegetable stock, and you’ll have a satisfying vegetarian version that’s just as creamy and delicious.
What can I do if my soup is too thick?
Simply stir in a bit more chicken stock or cream until you reach your preferred consistency. The soup should be creamy but easy to spoon, not too stiff.
How do I get the soup extra smooth?
If you prefer a velvety smooth texture, use an immersion blender to puree part or all of the soup after the slow cooking, before adding the cheese sauce. This helps blend the broccoli and carrots seamlessly into the creamy base.
Final Thoughts
This Broccoli Cheddar Soup (Panera Copycat) Recipe is a true crowd-pleaser and a cozy classic you’ll reach for again and again. It’s comfort food at its best—easy to make, wonderfully flavorful, and so satisfying. The slow cooker does all the heavy lifting while you enjoy the delicious aroma filling your kitchen. Give it a try and discover why this soup has such devoted fans everywhere!
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Broccoli Cheddar Soup (Panera Copycat) Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Broccoli Cheddar Soup recipe is a comforting and creamy dish inspired by Panera’s famous soup. Made with tender broccoli, shredded carrots, aromatic onion, and a rich cheddar cheese and cream base, it is slow-cooked to perfection for deep, melded flavors. Perfect for cozy meals, the soup balances fresh vegetables with savory cheese sauce, providing a hearty and satisfying option for lunch or dinner.
Ingredients
Vegetables
- 2 heads broccoli, florets cut into small pieces
- 1 small onion, diced
- ½ cup shredded carrots
Seasonings
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Liquids
- 4 cups chicken stock
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups heavy cream
- 6 oz white cheddar cheese, shredded
Instructions
- Prepare and add vegetables and seasonings: In a 4-quart or larger slow cooker, add the chopped broccoli florets, diced onion, shredded carrots, salt, black pepper, and garlic powder. Pour in the chicken stock, ensuring ingredients are well combined.
- Slow cook the soup base: Cook the mixture on HIGH for 3 hours or LOW for 6 hours, or until the broccoli is tender to your liking. This allows the vegetables to soften and flavors to meld.
- Make the cheese sauce: About 10 minutes before the broccoli is done, melt the butter in a skillet over medium heat. Stir in the flour and cook, stirring constantly, for 2 minutes to form a roux. Gradually pour in the heavy cream, continuing to stir over medium heat until the mixture thickens. Reduce the heat to low, add the shredded white cheddar cheese, and stir until fully melted and smooth. Remove from heat and set aside.
- Combine soup and cheese sauce: Once the broccoli mixture is cooked, pour the cheese sauce into the slow cooker and stir to incorporate thoroughly. Cover and continue cooking on HIGH for another 30 minutes to fully meld the flavors and thicken the soup.
- Serve: Ladle the soup into bowls, optionally sprinkle extra shredded cheddar cheese on top, and enjoy the warm, cheesy broccoli soup.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth and ensure cheese is vegetarian-friendly.
- If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the cheese sauce.
- Adjust seasoning with additional salt or pepper to taste after slow cooking.
- Make sure to cook the roux (butter and flour mixture) sufficiently to avoid any raw flour taste.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
