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
Scale
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.
