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A bowl of panera broccoli cheddar soup with chunks of broccoli and creamy broth, served with a piece of bread.

Broccoli And Cheddar Soup (Panera-Inspired Recipe)

Author: Jessica Haggard
You’ll absolutely love this recipe if you’re a fan of Panera broccoli cheddar soup. It’s made in a slow cooker with 15 minutes of prep time and simple ingredients. Tender broccoli, chicken broth, milk, cheddar cheese, and aromatics combine to create a flavorful soup that’s guaranteed to be your new family favorite. Once you try this creamy, cheesy homemade soup, you won’t have it at the restaurant again!
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 306 kcal

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.
Serve: Crusty bread or crackers pair nicely with broccoli cheddar soup. Enjoy the soup with a light salad, or serve it in smaller portions as a starter or side to a main dish.
Store: Place leftovers in an airtight container and keep refrigerated for up to 3 days. Do not freeze. To reheat, warm on the stove over medium-low heat on the stove while stirring.

Nutrition

Calories: 306kcalCarbohydrates: 14gProtein: 14gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 66mgSodium: 1130mgPotassium: 405mgFiber: 2gSugar: 5gVitamin A: 1192IUVitamin C: 69mgCalcium: 368mgIron: 1mg
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