Broccoli Cheddar Soup (Panera Copycat) Recipe
This rich and creamy Broccoli Cheddar Soup is a comforting Panera Bread copycat made easy in a slow cooker. Tender broccoli florets simmer alongside aromatic onions and carrots, combined with a luscious cheese sauce made from white cheddar and heavy cream. Perfect for a cozy meal, this soup is hearty, flavorful, and simple to prepare with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 3 hours 40 minutes
- Total Time: 3 hours 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Vegetables
- 2 heads broccoli, florets cut into small pieces
- 1 small onion, diced
- ½ cup shredded carrots
Seasonings & Stock
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups chicken stock
Dairy & Thickening
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups heavy cream
- 6 oz white cheddar cheese, shredded
Instructions
- Prepare the slow cooker base: In a 4-quart or larger slow cooker, combine the chopped broccoli florets, diced onion, shredded carrots, salt, black pepper, garlic powder, and pour in the chicken stock. Stir to mix the ingredients evenly.
- Cook the vegetables: Set the slow cooker to HIGH and cook for 3 hours or on LOW for 6 hours until the broccoli is tender and cooked to your preference.
- Make the cheese roux: About 10 minutes before the broccoli finishes cooking, melt the butter in a skillet over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly to form a roux. Gradually pour in the heavy cream while continuing to stir. Cook the mixture over medium heat until it thickens, then reduce heat to low, add the shredded white cheddar cheese, and stir until completely melted. Remove from heat and set aside.
- Combine and finish cooking: Once the broccoli is cooked, pour the cheese mixture into the slow cooker and stir thoroughly to incorporate. Cover and cook on HIGH for an additional 30 minutes to allow flavors to meld and the soup to thicken.
- Serve: Ladle the hot soup into bowls and optionally sprinkle with extra shredded cheese. Enjoy this warm, creamy, and flavorful broccoli cheddar soup!
Notes
- To make this soup vegetarian, substitute vegetable stock for chicken stock.
- If you prefer a smoother texture, use an immersion blender to puree the soup before adding the cheese mixture.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the texture will be less creamy.
- Shredding your own cheese provides better melting and flavor compared to pre-shredded cheese.
- Adjust salt and pepper to taste before serving since cheese and stock can add saltiness.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.