If you’ve ever found yourself craving that warm, comforting bowl of Panera’s famous soup, you will absolutely love this Broccoli Cheddar Soup (Panera Copycat) Recipe. It perfectly captures the creamy, cheesy goodness combined with tender broccoli and subtle, savory seasonings. This version brings all the joy of the original right into your own kitchen, with a few simple ingredients and a slow cooker to do the magic for you. Trust me, once you try this recipe, it will quickly become one of your go-to comfort foods, perfect for cozy nights or whenever you need a dose of wholesome yum.
Ingredients You’ll Need
This Broccoli Cheddar Soup (Panera Copycat) Recipe is built on straightforward, honest ingredients that each play a vital role in creating that signature rich flavor and creamy texture. From fresh veggies to a velvety cheese sauce, every element is carefully selected for the perfect balance.
- 2 heads broccoli (florets cut into small pieces): The star of the show, providing fresh crunch and vibrant green color.
- 1 small onion (diced): Adds a subtle sweetness and depth of flavor when cooked down.
- ½ cup shredded carrots: A gentle natural sweetness and extra nutrition that blends seamlessly.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ½ teaspoon black pepper: Delivers a mild kick and warmth to balance the creaminess.
- 1 teaspoon garlic powder: Provides aromatic notes that elevate the savory profile.
- 4 cups chicken stock: The flavorful base that infuses every bite with comforting richness.
- 2 tablespoons butter: Builds the roux for creaminess and adds a luscious mouthfeel.
- 2 tablespoons flour: Thickens the soup perfectly without heaviness.
- 2 cups heavy cream: Brings that silky, indulgent texture that makes this soup unforgettable.
- 6 oz white cheddar cheese (shredded): Melts into gooey, sharp cheese magic that defines this cozy soup.
How to Make Broccoli Cheddar Soup (Panera Copycat) Recipe
Step 1: Prep and Combine the Veggies
Start by adding your freshly chopped broccoli florets, diced onion, and shredded carrots into a 4-quart or larger slow cooker. Season them with salt, black pepper, and garlic powder to build layers of flavor right from the beginning. Pour in the chicken stock, which will act as a flavorful liquid base to cook your vegetables until tender and infused with comfort.
Step 2: Slow Cook the Vegetables
Set your slow cooker to HIGH for 3 hours or LOW for 6 hours, allowing the broccoli and carrots to gently soften. This slow cooking step is key—it deepens the flavors and makes the veggies tender enough to become luxuriously creamy when blended with the cheese sauce later. The aroma at this point will start to fill your kitchen with a cozy vibe you won’t want to miss.
Step 3: Make the Cheese Sauce
While the veggies are cooking, melt butter in a skillet over medium heat. Add the flour and stir consistently for 2 minutes to create a lightly cooked roux, which is the foundation for thickening your soup. Slowly pour in the heavy cream while stirring constantly; this helps prevent lumps and leads to a silky smooth sauce. Turn down the heat, add shredded white cheddar cheese, and stir until all the cheese has melted completely, yielding a rich, velvety cheese sauce just waiting to blend.
Step 4: Combine and Finish Cooking
Once your broccoli is tender, add the cheese sauce right into the slow cooker. Stir well to combine all the flavors and ensure every bite is creamy, cheesy, and full of garden-fresh bite. Cover and let it cook on HIGH for an additional 30 minutes. This final touch thickens the soup just right and lets the flavors meld together beautifully before serving.
How to Serve Broccoli Cheddar Soup (Panera Copycat) Recipe
Garnishes
To elevate your bowl, sprinkle a little extra shredded white cheddar on top; it melts slightly from the warmth and adds that irresistible cheesy pull. A tiny pinch of freshly cracked black pepper or a few fresh chives scattered over the top also adds color and a mild pop of flavor. These simple garnishes make the soup feel special and inviting.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm, buttery baguette—perfect for dipping and soaking up every last drop. You could also serve it alongside a crisp salad to balance the creaminess of the soup with fresh, crunchy textures. For a heartier meal, try pairing with a grilled cheese sandwich, echoing that classic comfort combo with a homemade touch.
Creative Ways to Present
Want to impress your guests with presentation? Serve your Broccoli Cheddar Soup (Panera Copycat) Recipe in mini bread bowls for an edible vessel full of cozy goodness. Alternatively, serve in clear glass mugs or bowls so the vibrant green broccoli and rich color of the cheese sauce really pop visually. A drizzle of extra cream or a swirl of pesto on top can also add an elegant flair.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores beautifully in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight, making leftovers even tastier. Just give it a good stir before reheating as the cheese and cream may settle or thicken.
Freezing
You can freeze this soup for up to 2 months. Pour it into freezer-safe containers, leaving some space for expansion. Keep in mind that the texture of the cream might change slightly after freezing, but a quick blend or whisk will bring it back to its smooth glory.
Reheating
Reheat gently on the stove over low to medium heat, stirring frequently to prevent scorching and to reincorporate any separated cheese. If needed, add a splash of chicken stock or cream to loosen the texture. Avoid the microwave when possible, as it can cause uneven heating.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken stock for vegetable broth to keep that rich flavor while making it vegetarian-friendly. The cheese and veggies will still shine beautifully.
Is there a way to make this soup gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening, and ensure your chicken stock is labeled gluten-free.
Can I use sharp yellow cheddar instead of white cheddar?
Definitely. Sharp yellow cheddar will give a slightly different flavor and color but still deliver that creamy, cheesy delight you love in the soup.
How thick should the soup be?
This soup is meant to be creamy and thick enough to coat a spoon but still pourable. If it gets too thick, a splash of chicken stock or cream can loosen it up to your preferred consistency.
Can I cook this on the stovetop instead of a slow cooker?
Yes, you can. Simply sauté the veggies in a large pot, add the stock, and simmer until tender. Then prepare the cheese sauce and combine everything. Cooking times will be shorter, so keep an eye on the texture and taste as you go.
Final Thoughts
This Broccoli Cheddar Soup (Panera Copycat) Recipe is truly a cozy little hug in a bowl. With its rich, creamy texture and perfectly balanced flavors, it’s perfect for warming up any chilly day or sharing with friends and family. Don’t hesitate to make a big batch—you’ll want to savor every spoonful again and again. Give it a try, and you might just find your new favorite homemade comfort food!
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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 is a creamy, comforting dish inspired by Panera’s beloved recipe. Slow cooked to tender perfection, it blends fresh broccoli, sharp white cheddar, and rich cream to create a hearty and flavorful soup that’s perfect for any cozy meal.
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 and Dairy
- 4 cups chicken stock
- 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. This mixture will form the flavorful vegetable base of your soup.
- Slow cook the vegetables: Cook on HIGH for 3 hours or LOW for 6 hours until the broccoli is tender and cooked to your liking. This slow cooking process allows the flavors to meld deeply, and softens the vegetables perfectly.
- Make the cheese sauce: About 10 minutes before the vegetables finish cooking, melt the butter in a skillet over medium heat. Stir in the flour and cook while constantly stirring for 2 minutes to form a roux. Gradually pour in the heavy cream, stirring constantly over medium heat until the mixture thickens. Reduce the heat to low, add the shredded white cheddar cheese, and stir until the cheese is completely melted and smooth. Remove from heat.
- Combine and finish cooking: Once the broccoli mixture is tender, pour in the prepared cheese sauce and stir well to combine. Cover the slow cooker and cook on HIGH for an additional 30 minutes to allow the soup to thicken and the flavors to blend fully.
- Serve: Ladle the hot soup into bowls, optionally sprinkle extra shredded cheese on top for garnish, and enjoy this creamy, comforting broccoli cheddar soup.
Notes
- You can substitute vegetable stock if seeking a vegetarian version, but omit cheese or use vegetarian cheese to keep it fully vegetarian.
- For a thicker soup, cook uncovered for the last 30 minutes to let some liquid evaporate.
- If you prefer a smoother texture, use an immersion blender for a few pulses before adding the cheese sauce.
- Adjust seasoning to taste, adding more salt, pepper, or garlic powder as desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
