Broccoli Cheddar Soup (Panera Copycat)
User Reviews
5
Broccoli Cheddar Soup (Panera Copycat)
Description
This Panera Copycat Broccoli Cheddar Soup uses fresh broccoli florets, onion, carrots, and seasonings simmered in chicken stock for several hours in a slow cooker to develop tender vegetables and mild flavor. Separately, a roux is made by cooking butter and flour and then whisking in heavy cream until thickened. Melted white cheddar is blended into the cream sauce off heat, creating a smooth, cheesy base.
The creamy mixture is stirred into the slow-cooked vegetables and stock and heated further to meld flavors and thicken the soup. The texture is thick and rich with distinct vegetable pieces suspended in the creamy broth, offering a comforting combination of sharp cheddar and earthy broccoli. The butter and flour roux adds body and smooth consistency.
The soup can be heated fresh or stored in the refrigerator for up to 3 days and reheated. Substitutions for heavy cream include half & half or whole milk. Fresh garlic cloves may be substituted for garlic powder if preferred, affecting the intensity and freshness of the garlic flavor.
Ingredients
- 2 heads broccoli Florets Cut Into Small Pieces
- 1 small onion diced
- ½ cup carrot shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups heavy cream
- 6 oz White Cheddar Cheese shredded
Instructions
- In a 4 quart or larger slower cooker, add the chopped broccoli florets, onion, carrots, salt, pepper, garlic and pour in the chicken stock.
- Cook on HIGH for 3 hours or LOW for 6 hours or until the broccoli is tender or cooked to your liking.
- 10 Minutes before the broccoli is done cooking, melt the butter in a skillet over medium heat. Stir in the flour and cook over medium heat for 2 minutes, stirring constantly. Pour in the heavy cream, cook over medium heat on stir constantly until thickened. Turn down the heat to low, add the shredded cheese and stir until completely melted. Remove the cheese mixture from the heat and set aside.
- Once the broccoli is cooked, pour in the cheese mixture and stir until completely incorporated. Cover the slow cooker and cook on HIGH for another 30 minutes. • Serve and sprinkle on more shredded cheese if desired. Enjoy!
Notes
- Store leftover soup in an airtight container in the fridge for up to 3 days and reheat on the stovetop or microwave.
- You can substitute half & half or whole milk instead of heavy cream to reduce richness.
- Fresh garlic cloves can replace garlic powder for a more pronounced garlic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 6 | |
| Calories | 566kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 133mg | 44% |
| Sodium | 689mg | 29% |
| Potassium | 935mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 4588IU | 92% |
| Vitamin C | 183mg | 203% |
| Calcium | 362mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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