Who doesn’t love the warm, comforting embrace of a rich, cheesy soup, especially on a chilly day? Panera’s Broccoli Cheddar Soup has long been a favorite for many-its creamy texture, savory flavor, and balance of tender broccoli in a smooth, velvety broth. The beauty of this recipe is that it takes that beloved restaurant dish and transforms it into a cozy, homemade delight, made effortlessly in a Crock Pot.
The great thing about this crock pot version is that it’s practically set-it-and-forget-it, meaning you can let the slow cooker do its magic while you go about your day. No need to babysit the stovetop, no stress over timing the perfect consistency, and certainly no need to drive out to your nearest Panera. Instead, you can have the same indulgent taste at home, without any of the fuss.
But wait-this isn’t just any soup recipe! We’re talking layers of flavor from fresh vegetables, tangy cheddar cheese, and a dash of creaminess that feels like a hug in a bowl. It’s perfect for lunch, dinner, or even as a starter to a hearty meal. Let’s dive deep into how to make this Panera Broccoli Cheddar Soup in your Crock Pot so that every spoonful transports you straight to a cozy café experience.
Panera Broccoli Cheddar Soup Crock Pot Recipe
This is a straightforward, uncomplicated recipe that doesn’t require a ton of culinary expertise. Whether you’re an experienced home cook or just starting, the crock pot is your best friend here. All you need to do is add ingredients, set the temperature, and wait. The slow cooker works its magic by bringing out deep, rich flavors and creating that ideal creamy consistency you’re craving.
Here’s how you can make this delicious, creamy soup at home:
Ingredients Needed
- Broccoli (fresh or frozen) – 4 cups, chopped into small florets
- Carrots – 2 medium-sized, peeled and grated or finely chopped
- Yellow onion – 1 medium, diced
- Garlic – 2-3 cloves, minced (fresh garlic really brings the flavor to life)
- Chicken broth – 4 cups (low-sodium is a good option to control the salt)
- Heavy cream – 1 cup (for that rich, creamy texture)
- Cheddar cheese – 2 ½ cups, shredded (sharp cheddar is the best here)
- Flour – 2 tablespoons (to thicken the soup)
- Butter – 2 tablespoons (adds richness and depth)
- Salt & pepper – to taste (season well)
- Nutmeg – ½ teaspoon (optional, but adds a little extra warmth and complexity)
- Red pepper flakes – ¼ teaspoon (optional, for a slight kick)
Cooking Instructions
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Prep The Vegetables
- Start by chopping your broccoli into small florets, making sure they’re bite-sized.
- Peel and grate the carrots or chop them finely. Dice the onion and mince the garlic.
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Add To The Crock Pot
- Toss your chopped broccoli, grated carrots, diced onion, and minced garlic into the Crock Pot.
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Add Broth & Seasoning
- Pour in the chicken broth and season the soup with salt, pepper, and nutmeg (if using). Stir everything together so that the flavors are evenly distributed.
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Slow Cook
- Set your Crock Pot to low and cook for about 4-5 hours. If you’re short on time, you can cook it on high for 2-3 hours. Keep in mind that the longer it simmers, the more the flavors develop.
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Make It Creamy
- About 30 minutes before serving, melt the butter in a pan over medium heat. Stir in the flour to make a roux. Once it’s thickened, gradually add a little of the broth from the Crock Pot to the roux to create a smooth paste.
- Stir the roux back into the soup, and continue cooking for the remaining 30 minutes.
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Add The Cheese & Cream
- Stir in the shredded cheddar cheese and heavy cream. Allow it to melt and blend, creating a velvety, thick texture. Taste and adjust the seasoning as needed.
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Serve
- Ladle into bowls and serve with fresh bread or a side salad. Enjoy the comforting goodness!
Ingredient Insights
- Broccoli: Fresh broccoli adds a great bite and texture to the soup, but frozen broccoli works just as well if you’re in a pinch. It will break down slightly more during the cooking process, so expect a softer texture.
- Cheddar Cheese: Sharp cheddar cheese brings a rich, tangy depth to the soup, which balances the creaminess. Don’t skimp on the cheese-it’s the soul of this dish. Freshly shredded cheese melts better and gives the soup a smoother finish than pre-shredded options.
- Heavy Cream: The heavy cream is what gives this soup its luscious, velvety texture. For a lighter version, you could swap it out with half-and-half or whole milk, but it won’t have quite the same richness.
- Seasoning: The nutmeg adds a subtle warmth that really enhances the savory flavors. Don’t skip it, as it transforms the soup from just ordinary to extraordinary.
Expert Tips
- Don’t Rush the Process: Low and slow is key here. Don’t try to speed up the cooking process by cranking the temperature up. The longer the soup simmers, the more the flavors will meld together.
- Pre-cook the Roux: If you want to avoid any lumps in the soup, always make sure the flour is fully cooked before adding it to the soup. This also helps avoid any raw flour taste.
- Use Fresh Broccoli: If you have the time and patience, fresh broccoli will give the soup a better texture and flavor. Frozen broccoli can be used, but it might be softer once it’s cooked.
- Taste and Adjust: The cheese is the star of the soup, so taste as you go to make sure the flavor is balanced. If it’s too cheesy, add more broth. If you want it extra creamy, increase the heavy cream. Don’t forget to taste for salt and pepper.
Recipe Variations
- Vegan Version: You can easily make a vegan version of this soup by swapping out the heavy cream for coconut cream or a cashew cream, and using a plant-based cheese and vegetable broth instead of chicken broth.
- Spicy Broccoli Cheddar Soup: If you like a little heat, throw in some diced jalapeños or red pepper flakes while cooking. This will give the soup an extra layer of flavor and heat.
- Chicken Broccoli Cheddar Soup: Want to add some protein? You can stir in some cooked shredded chicken (rotisserie chicken works perfectly) in the last hour of cooking. This will make the soup more filling and hearty.
- Dairy-Free: For those who are dairy-sensitive, using almond milk or oat milk as a substitute for cream will work. Be sure to add a bit of extra seasoning to make up for the missing richness.
Final Words
Making Panera-style Broccoli Cheddar Soup at home doesn’t need to be complicated. Thanks to the beauty of the Crock Pot, this recipe is a breeze. With minimal prep, you get a dish that’s bursting with flavor and texture. It’s one of those meals that gets better as it sits, so leftovers are always a win!
What makes this recipe even better is the ability to personalize it. Whether you want to keep it classic or add in your own twist, this soup is incredibly versatile. And once you taste it, you’ll wonder why you ever bought it from a chain restaurant in the first place.
FAQs
What Ingredients Do I Need For A Panera Broccoli Cheddar Soup Crock Pot Recipe?
To make Panera Broccoli Cheddar Soup in a Crock Pot, you will need the following ingredients: broccoli florets, carrots, onions, garlic, chicken broth, heavy cream, shredded cheddar cheese, butter, flour, salt, pepper, and optional seasonings like nutmeg or crushed red pepper flakes.
Can I Use Frozen Broccoli For This Recipe?
Yes, you can use frozen broccoli in place of fresh broccoli. Just make sure to thaw it beforehand to ensure even cooking and texture. The flavor will remain the same.
How Long Does It Take To Cook Panera Broccoli Cheddar Soup In A Crock Pot?
Cooking time in a Crock Pot can vary depending on your slow cooker’s settings. On low, it usually takes 4-6 hours, and on high, it takes about 2-3 hours. The soup is ready when the vegetables are tender and the soup has thickened.
Can I Make The Panera Broccoli Cheddar Soup Recipe Vegetarian?
Yes, you can make the soup vegetarian by substituting vegetable broth for chicken broth. Ensure all the other ingredients are vegetarian-friendly, including the cheese and any added seasonings.
What Type Of Cheese Should I Use For Panera Broccoli Cheddar Soup?
For the best flavor and texture, use a sharp or extra-sharp cheddar cheese. You can shred it yourself for a creamier, meltier result. Pre-shredded cheese can be used, but it may affect the consistency slightly.
Can I Substitute Heavy Cream With Another Ingredient?
Yes, you can substitute heavy cream with half-and-half, whole milk, or a dairy-free alternative like coconut milk or almond milk. Keep in mind that using a substitute may affect the richness and creaminess of the soup.
Do I Need To Cook The Vegetables Before Adding Them To The Crock Pot?
No, you do not need to cook the vegetables before adding them to the Crock Pot. Just chop them into small pieces, and they will cook and soften as the soup simmers.
Can I Make The Panera Broccoli Cheddar Soup Ahead Of Time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 3 months. When reheating, you may need to add extra broth or milk to reach the desired consistency.
How Can I Make Panera Broccoli Cheddar Soup Spicier?
To add some heat to the soup, you can incorporate crushed red pepper flakes, cayenne pepper, or a small amount of hot sauce. Adjust the seasoning gradually to your taste.
Can I Thicken The Soup If It Turns Out Too Thin?
Yes, if your soup is too thin, you can thicken it by adding a slurry of cornstarch and water or mixing in a small amount of flour. You can also add more cheese to achieve a thicker consistency.