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
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 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.
