Copycat Panera Cheddar Broccoli Soup Recipe
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 15 mins
-
Servings
6
-
Calories
393 kcal
-
Course
Main Course
-
Cuisine
American
Copycat Panera Cheddar Broccoli Soup Recipe
Description
The Copycat Panera Cheddar Broccoli Soup is made by cooking a mix of fresh vegetables—broccoli, carrots, celery, and onion—with chicken or vegetable broth and seasonings in a slow cooker for several hours. This slow simmer softens the vegetables thoroughly and infuses the broth with their flavors. A roux made from butter and flour is whisked into the hot soup to thicken it gradually without lumps. Milk adds creaminess, and sharp cheddar cheese is folded in last, melting into the soup to enrich its flavor and provide a velvety finish.
The texture after cooking is creamy, with tender vegetable bits offering subtle texture contrasts. The recipe suggests garnishing with scallions for brightness and serving in various ways including a bread bowl for added rustic appeal. Variations to enrich or thicken the soup include swapping some milk for heavy cream or pureeing part of the soup before adding the thickening roux.
Storage instructions advise keeping leftovers in sealed containers refrigerated up to three days or freezing for three months. Shredding cheese fresh rather than relying on pre-shredded varieties helps avoid melting issues caused by additives often found in packaged cheeses.
Ingredients
- 1 yellow onion chopped, small
- 4 cups broccoli chopped, fresh
- 1 cup carrot matchstick cut
- 1 celery sliced thin, stalk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken broth or vegetable broth
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- 3 cups cheddar cheese shredded, see notes, sharp
- scallion for garnish
Instructions
- Add the broccoli, onion, carrots, celery, chicken broth, salt, and black pepper to your slow cooker.
- Cover and cook on low for 5 hours or high for 3 hours.
- Melt the butter in the microwave and whisk the flour into the butter.
- Whisk the butter/flour roux into the slow cooker, stirring to eliminate any lumps.
- Stir in the milk and cheese.
- Let cook another hour on low or until the cheese is melted and the soup thickens.
Notes
- Store leftover soup in an airtight container refrigerated for up to 3 days or freeze for up to 3 months in a freezer-safe container.
- Use freshly shredded cheddar cheese or pre-shredded cheese without additives for a smoother melt.
- Garnish the soup with green onions and extra shredded cheddar for added flavor.
- Serving in a bread bowl enhances presentation and provides a hearty accompaniment.
- For a thicker soup, substitute half the milk with heavy cream or puree a portion before adding the roux mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 1839mg | 77% |
| Potassium | 319mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 4533IU | 91% |
| Vitamin C | 3mg | 3% |
| Calcium | 525mg | 53% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
