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
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 & 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.
