If you’re craving something cozy, creamy, and bursting with flavor, you absolutely have to try this Broccoli Cheddar Soup (Panera Copycat) Recipe. It captures that perfect balance of fresh broccoli, sharp cheddar cheese, and a velvety, rich base that reminds you of your favorite café classic but with the comforting ease of a homemade slow cooker soup. Each spoonful feels like a warm hug, perfect for chilly days or whenever you need a satisfying, wholesome treat.
Ingredients You’ll Need
The beauty of this soup is how simple yet thoughtfully chosen the ingredients are. Each one plays an indispensable role: the broccoli gives it vibrant color and texture, the cheddar brings that unmistakable cheesy punch, and the stock and cream create a luscious foundation that ties all the flavors together seamlessly.
- 2 heads broccoli (florets cut into small pieces): Fresh broccoli is the starring vegetable that provides both nutrition and that signature green pop.
- 1 small onion (diced): Adds a subtle sweetness and depth to the soup’s flavor base.
- ½ cup shredded carrots: Brings a gentle earthiness and a hint of natural sweetness to round out the taste.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ½ teaspoon black pepper: Adds just the right touch of heat and spice.
- 1 teaspoon garlic powder: Infuses a warm, savory note that complements the cheese beautifully.
- 4 cups chicken stock: Acts as the flavorful cooking liquid, making the soup rich and hearty.
- 2 tablespoons butter: Used to create a luscious roux that thickens the soup perfectly.
- 2 tablespoons flour: Combined with butter to give the soup its creamy, silky texture.
- 2 cups heavy cream: Makes the soup decadently creamy and smooth.
- 6 oz white cheddar cheese (shredded): The crown jewel, melting into the soup and giving it that crave-worthy cheesy taste you expect from this Panera copycat.
How to Make Broccoli Cheddar Soup (Panera Copycat) Recipe
Step 1: Prep and Slow Cook the Vegetables
Start by adding your handy chopped broccoli florets, diced onion, shredded carrots, salt, pepper, and garlic powder into a 4-quart (or larger) slow cooker. Pour in the chicken stock to bring everything together. The slow cooker is your best friend here, letting the flavors meld and the broccoli become tender over time without constant attention.
Step 2: Let It Cook Low and Slow
Set your slow cooker to HIGH and cook for 3 hours or choose LOW and let it go for 6 hours—the flexibility here is such a gift. You’ll know it’s ready when the broccoli is tender and cooked just the way you like it.
Step 3: Create That Creamy Cheese Roux
About 10 minutes before your broccoli finishes cooking, melt butter in a skillet over medium heat. Stir in flour and keep stirring for about 2 minutes to cook out the raw flour taste—this step creates the roux which is essential for thickening. Slowly pour in the heavy cream, continuing to stir until the mixture thickens smoothly. Lower the heat, add your shredded white cheddar, and stir until every shred melts into a velvety, cheesy sauce. Then set this heavenly mixture aside.
Step 4: Combine and Finalize
When the broccoli is perfectly tender, pour the cheese sauce right into the slow cooker and stir until it’s all beautifully combined. Cover and cook on HIGH for another 30 minutes so all those flavors marry and your soup reaches creamy perfection. Serve hot, and don’t be shy about sprinkling extra shredded cheese on top for that final cheesy flourish!
How to Serve Broccoli Cheddar Soup (Panera Copycat) Recipe
Garnishes
To bring extra charm to your bowl, consider fresh garnishes like a sprinkle of chopped fresh chives or crispy bacon bits. A dollop of sour cream or a drizzle of olive oil also adds a luxurious touch. These garnishes add color, texture, and layers of flavor that keep each bite interesting and inviting.
Side Dishes
This soup pairs wonderfully with a warm, crusty bread like a baguette or sourdough to soak up every creamy drop. You might also enjoy it alongside a light salad with a tangy vinaigrette to balance out the richness, or even some crunchy croutons tossed on top for an irresistible contrast.
Creative Ways to Present
If you want to impress guests or just elevate your soup night, serve the Broccoli Cheddar Soup (Panera Copycat) Recipe in hollowed-out mini bread bowls. Another fun idea is to drizzle a little smoked paprika oil on top for a pop of color and subtle smokiness. Plating with a sprinkle of freshly grated cheddar and fresh herbs adds a restaurant-quality feel to your humble homemade soup.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. Because it’s so satisfying and flavorful, it tastes even better the next day once the flavors have had more time to blend.
Freezing
If you want to freeze this soup, make sure to do so before adding the cream and cheese mixture. Freeze the broccoli and vegetable base in a freezer-safe container for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and then add the cream and cheese following the same preparation steps.
Reheating
Reheat your stored or thawed soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking or separation. If it thickens too much, add a splash of chicken stock or milk to bring it back to your preferred consistency. This ensures your Broccoli Cheddar Soup (Panera Copycat) Recipe tastes freshly made every time.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken stock with vegetable stock, and you’ll still have a deeply flavorful, cheesy soup that vegetarians can enjoy just as much.
What cheese works best for the soup?
White cheddar is preferred for its sharp, creamy flavor and melting quality. However, you could experiment with mild cheddar or even a mix of cheddar and Gruyère for a slightly different cheesy nuance.
Is it possible to make this soup without a slow cooker?
Yes! You can make it on the stovetop by simmering the broccoli, onions, and carrots in chicken stock until tender, then following the same steps to make the roux and add the cheese. Just keep an eye on the heat to avoid scorching.
Can I use low-fat dairy for a lighter soup?
You can replace heavy cream with half-and-half or whole milk, but the soup won’t be quite as rich or thick. Adjust the flour slightly if it feels too thin, and expect a lighter texture overall.
How do I get a smooth texture without chunks?
If you prefer a super-smooth soup, use an immersion blender to puree the broccoli mixture after it’s cooked but before adding the cheese. This step makes it creamy and uniform, while still tasting delicious.
Final Thoughts
This Broccoli Cheddar Soup (Panera Copycat) Recipe is a true game-changer when it comes to comforting homemade meals. Its simple ingredients come together into a delightfully creamy and flavorful soup that you’ll want to make again and again. Whether for a busy weeknight or a lazy weekend, this recipe promises warm, cheesy satisfaction with every spoonful. I can’t wait for you to give it a try and fall in love just like I did!
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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 delicious Panera Bread copycat made easy using a slow cooker. Tender broccoli, shredded carrots, and onions are simmered in chicken stock, then enriched with a creamy homemade cheese sauce featuring sharp white cheddar. This hearty soup is perfect for a comforting lunch or dinner, combining rich flavors and creamy textures with minimal active prep time.
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 & Dairy
- 4 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups heavy cream
- 6 oz white cheddar cheese, shredded
Instructions
- Prepare Vegetables and Slow Cook: In a 4-quart or larger slow cooker, combine the chopped broccoli florets, diced onion, shredded carrots, salt, black pepper, and garlic powder. Pour in the chicken stock, stir gently to mix, then cover the slow cooker.
- Cook the Vegetables: Cook on HIGH for 3 hours or on LOW for 6 hours, until the broccoli is tender and cooked to your desired texture.
- Make the Cheese Sauce: 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 while constantly stirring to form a roux. Slowly pour in the heavy cream, stirring continuously over medium heat until the mixture thickens. Reduce the heat to low, add the shredded white cheddar cheese, and stir until melted and smooth. Remove from heat and set aside.
- Combine and Finish Cooking: Once the broccoli is cooked, pour the prepared cheese sauce into the slow cooker and stir thoroughly to combine with the vegetables and broth. Cover the slow cooker again and cook on HIGH for another 30 minutes to allow flavors to meld and soup to thicken.
- Serve: Spoon the soup into bowls and, if desired, sprinkle with extra shredded cheddar cheese for garnish. Enjoy your warm, creamy broccoli cheddar soup!
Notes
- You can substitute vegetable broth to make this soup vegetarian, but omit the chicken stock and verify cheese is vegetarian-friendly.
- For a thicker soup, reduce some broth or increase the cheese amount slightly.
- This soup freezes well; cool completely before transferring to airtight containers and freeze up to 3 months.
- Adjust seasoning to taste—adding nutmeg or cayenne pepper can add depth and a little kick.
- To make this soup gluten-free, use gluten-free flour or cornstarch as a thickener.
