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Copycat Panera Cheddar Broccoli Soup Recipe

Craving that rich and creamy Panera Cheddar Broccoli Soup? Learn how to recreate this favorite right in your own kitchen, with your slow cooker.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6
Calories: 393 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 small yellow onion chopped
  • 4 cups of fresh broccoli chopped
  • 1 cup matchstick carrots
  • 1 Stalk of Celery sliced thin
  • 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 sharp cheddar cheese shredded, see notes
  • scallions for garnish

Instructions

    Cup of Yum
  1. Add the broccoli, onion, carrots, celery, chicken broth, salt, and black pepper to your slow cooker.
  2. Cover and cook on low for 5 hours or high for 3 hours.
  3. Melt the butter in the microwave and whisk the flour into the butter.
  4. Whisk the butter/flour roux into the slow cooker, stirring to eliminate any lumps.
  5. Stir in the milk and cheese.
  6. Let cook another hour on low or until the cheese is melted and the soup thickens.

Notes

  • Store leftovers in an airtight container for up to 3 days. You can freeze the leftovers for up to 3 months in a freezer-safe container.
  • Pre-shredded cheese often has additives that prevent it from melting smoothly. So either shred a block of cheddar or buy a high quality shredded cheese without additives.
  • Garnish with green onions and extra cheese.
  • Serve this in a bread bowl for a fantastic presentation.
  • For thicker soup, replace half the milk with heavy cream. Or use an immersion blender to puree a portion of the soup before you add the butter and flour mixture.
  • Store leftovers in an airtight container for up to 3 days. You can freeze the leftovers for up to 3 months in a freezer-safe container.
  • Pre-shredded cheese often has additives that prevent it from melting smoothly. So either shred a block of cheddar or buy a high quality shredded cheese without additives.
  • Garnish with green onions and extra cheese.
  • Serve this in a bread bowl for a fantastic presentation.
  • For thicker soup, replace half the milk with heavy cream. Or use an immersion blender to puree a portion of the soup before you add the butter and flour mixture.

Nutrition Information

Calories 393kcal (20%) Carbohydrates 14g (5%) Protein 18g (36%) Fat 30g (46%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 90mg (30%) Sodium 1839mg (77%) Potassium 319mg (9%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 4533IU (91%) Vitamin C 3mg (3%) Calcium 525mg (53%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 393

% 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.