Panera Broccoli Cheddar Soup Copycat Recipe
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You’ll absolutely love this recipe if you’re a fan of Panera broccoli cheddar soup. Made in a slow cooker, it’s a creamy and cheesy soup that dare I say is better than the original! The combination of tender broccoli, chicken broth, milk, cheddar cheese, and aromatics make comfort in a bowl, the perfect meal companion on a chilly day.
If you’ve been following my blog, you know that I’m not new to copycat recipes. Not too long ago, I shared a copycat Outback potato soup recipe, which you all love. This time, I’m sharing with you another cheesy-licious soup that I love – the famous broccoli and cheddar soup from Panera! I recently made a delicious broccoli rice casserole and remembered how much I miss this soup.
Enjoy this easy-to-make dish on cozy weeknight dinners when you need a warm, delicious meal, or pack it up for a satisfying lunch on the go. It’s a great dish to serve at family gatherings or potlucks, as it’s always a crowd-pleaser and easy to scale up. Needless to say, you can’t miss trying this Panera broccoli cheddar soup!
Why You’ll Love This Recipe
- Easy recipe: 15 minutes of prep time, simple ingredients, and one pot are all you need to make this outrageously delicious slow cooker soup!
- Budget-friendly: Enjoy a classic restaurant favorite at a fraction of the cost, using just a handful of easy, affordable ingredients you can easily find in your kitchen.
- Homemade goodness: Skip the trip to Panera! This restaurant-quality soup gives you that same rich, creamy, and cheesy flavor you love from the original, right from your kitchen.
- Year-round comfort dish: Enjoy as an appetizer, side, or main meal – it’s easy enough for weeknight dinners but tasty enough for special occasions, all year round.
- Meal prep-friendly: Make a big batch and enjoy reheating it for quick, delicious meals all week long.
- Customizable: Make it as simple or as loaded as you want! Whether you like it chunky or smooth, with extra cheese or lighter on the dairy, you can make this soup however you like it.
How to Make Panera Broccoli Cheddar Soup
Making a restaurant-quality soup has never been easier! It’s a set it and forget it situation – just prep for 15 minutes, and your slow cooker will do the rest. Come back after a couple of hours and you’ll have a crave-worthy soup to serve your family!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Broccoli: Broccoli adds flavor, texture, and a pop of color. I use fresh for the best flavor but frozen can also work.
- Yellow onion: Forms the base of the soup’s aromatic profile and helps balance the richness of the cheese.
- Celery: Adds a subtle crunch and fresh flavor that enhances the overall taste of the soup.
- Butter: Adds richness and helps thicken the soup.
- Salt
- Ground black pepper
- Chicken broth: Add depth of flavor while balancing the creaminess of the soup.
- All-purpose flour: Combined with butter to create a roux, which is a thickening agent commonly used for soups, stews, and sauces. It also contributes to the creaminess of the soup.
- Milk: Makes the soup extra creamy and velvety without making it too heavy. Use any milk you like, dairy or non-dairy.
- Cheddar cheese: For that cheesy goodness we all love! I use freshly shredded sharp cheddar for a bolder flavor. I found that mild cheddar tastes a bit flat.
Step-By-Step Instructions
Enjoy this classic comfort food in just 4 easy steps! Mix the ingredients in your slow cooker, cook for 2.5 hours, stir in the milk and cheese, and serve! This homemade broccoli and cheddar soup from Panera is perfect for a relaxed night in or sharing with a crowd.
Step 1: Combine the ingredients
Add the broccoli, onion, celery, and butter to the crockpot. Season with salt and pepper.
Whisk the broth and flour together in a small bowl, then pour over the broccoli.
Step 2: Slow cook
Cook on HIGH for 2 to 3 hours or LOW for 4 to 6.
Step 3: Stir in the milk and cheese
Next, stir in the milk and cheese. Cover again and continue cooking on HIGH for another 30 minutes until the cheese melts.
Step 4: Stir and serve
Give it a good stir before serving warm. Enjoy!
Substitutions
Missing an ingredient from the list or prefer to use an alternative? Feel free to use ingredients that you love or what you have on hand! Try these easy ingredient substitutions:
- Broccoli: No swaps here – it’s the star of the recipe!
- Yellow onion: No yellow onion on hand? Replace it with white or red onion, shallots, or even leeks.
- Celery: Carrots or fennel are great alternatives to celery in this recipe.
- Chicken broth: You can use chicken stock or vegetable broth instead. For a heartier option, try beef broth.
- Milk: For a richer, creamier texture, swap milk with half-and-half, heavy cream, or heavy whipping cream.
- Cheddar cheese: Use Gruyère for a nuttier flavor, sharp white cheddar for more tang, or any melty cheese like Colby, Monterey Jack, and Parmesan if you don’t have Cheddar available.
Expert Tips
- Cut the broccoli uniformly: Cut the broccoli into small, uniform-sized florets to make sure that they cook evenly and blend smoothly into the soup. Don’t throw away the stems – I like to dice them finely and add them to the soup for extra flavor and texture.
- Blend for creaminess: For a smoother texture, use an immersion blender to partially or fully blend the soup. Leave some chunks of broccoli if you prefer a bit of texture.
- Adjust the consistency: If needed, for a thicker soup, add an extra tablespoon of flour or cornstarch mixed with a bit of cold water, or let it simmer a bit longer to reduce. For a thinner soup, add more broth or milk.
- Shred the cheese yourself: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Grate a block of cheddar for the creamiest soup.
- Serve in a bread bowl: Add a touch of fun by serving the soup in a bread bowl! Hollow out the center of a round loaf of French bread, leaving thick enough walls to hold the soup. Use the removed bread to make homemade croutons or save it for dipping.
How to Store This Recipe
Transfer leftover or made-ahead soup in an airtight container and store in the refrigerator for up to 3 days. I don’t recommend freezing this soup since it has dairy ingredients. Reheat in a pan over medium-low heat on the stove while stirring.
What to Serve with Panera Broccoli Cheddar Soup
This hearty soup is best paired with crusty bread or crackers – I usually serve it with one of my no-knead bread recipes or my favorite charcuterie board breads. Enjoy it with a light salad or as a starter or side to your favorite mains. We love it with air fryer pork chops, Popeyes blackened chicken tenders, and herb-crusted Texas Roadhouse chicken.
More Easy Side Dishes To Try
- Easy baked potato soup (Chilis copycat recipe)
- Longhorn Steakhouse rice pilaf
- Pumpkin pasta
- Make-ahead mashed potatoes
- Air fryer sweet potato fries
Broccoli And Cheddar Soup (Panera-Inspired Recipe)
Ingredients
- 1 pound broccoli diced to small pieces
- 1 small yellow onion finely diced
- ½ cup celery finely diced
- ¼ cup butter
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups chicken broth
- ¼ cup all-purpose flour
- 1 cup milk
- 2 cups sharp cheddar cheese shredded
Instructions
- Add the broccoli, onion, celery, and butter to the crockpot. Season with salt and pepper.
- Whisk the broth and flour together in a small bow. Pour over the broccoli.
- Cook on HIGH for 2-3 hours or LOW for 4-6.
- Stir in the milk and cheese. Cover again and continue cooking on HIGH for another 30 minutes until the cheese melts. Give it a good stir before serving warm.
Notes
- Cut the broccoli into small, uniform-sized florets to make sure that they cook evenly and blend smoothly into the soup. Dice the stems finely and add them to the soup for extra flavor and texture.
- If needed, you can thicken the soup with an extra tablespoon of flour or cornstarch mixed with a bit of cold water, or let it simmer a bit longer to reduce. For a thinner soup, add more broth or milk.
- For a smoother texture, use an immersion blender to partially or fully blend the soup. Leave some chunks of broccoli if you prefer a bit of texture.
- Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Grate a block of cheddar for the creamiest soup.
- For added fun, serve the soup in a bread bowl – just carve out the middle of a round loaf of French bread and pour the soup.
