Panera Broccoli Cheddar Soup (Slow Cooker Copycat)
This slow cooker Panera Broccoli Cheddar Soup tastes just like the restaurant version. About 15 minutes of prep, then let it cook while you do other things. Makes 4 servings (2 adults for dinner + lunch leftovers).
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (slow cooker)
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 4 servings
- Cuisine: American
Ingredients
- 3 tablespoons butter
- 1 small onion, diced
- 1 medium carrot, shredded or finely diced
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 3 tablespoons flour
- 1½ cups milk (whole or 2%)
- 1 cup heavy cream (or half-and-half)
- 1 cup chicken or vegetable broth (low-sodium)
- 3 cups broccoli florets, cut small
- 2 cups sharp cheddar cheese, shredded from a block
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of nutmeg (optional)
- Salt and pepper to taste
Instructions
- Prep the base: In a medium pot on the stove, melt butter over medium heat. Add onion and carrot, cook 5 minutes until onion is soft. Add garlic and cook 1 minute more. Sprinkle flour over vegetables and stir for 2 minutes. Slowly whisk in milk, then add cream and broth. Simmer 3-5 minutes until slightly thickened.
- Transfer to slow cooker: Pour mixture into slow cooker. Add broccoli, Dijon mustard, garlic powder, onion powder, nutmeg (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
- Cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until broccoli is tender.
- Add cheese: About 30 minutes before serving, stir in shredded cheddar one handful at a time until melted and smooth. Taste and add more salt/pepper if needed.
- Serve: Ladle into bowls and top with extra cheese, bacon bits, or chives if desired. Serve with crusty bread.
Notes
Want to Feed More People? This recipe is intentionally scaled for 2 adults with 1-2 leftover meals (not 5 days of leftovers). To feed a crowd or make extra for freezing, use the 2X button in the recipe card to double everything.
Stovetop Method: If you want soup faster (45 minutes), follow step 1, then add broccoli and simmer 15-20 minutes until tender. Remove from heat, stir in cheese one handful at a time. Takes more attention but faster than slow cooker.
Frozen Broccoli: Add straight from freezer without thawing.
Cheese: Must shred from a block. Pre-shredded will make soup grainy.
Storage: Fridge 4-5 days. Reheat with splash of milk or broth. Freezes okay for 2 months (texture may change slightly).