If you’ve ever found yourself craving that comforting, creamy goodness from your favorite bakery-café, you’re going to love making Panera’s Broccoli Cheddar Soup Recipe right at home. This soup combines vibrant fresh broccoli with sharp cheddar cheese in a luxuriously creamy broth that’s perfectly spiced and so satisfying. It’s like a warm hug in a bowl, bursting with flavor and the kind of rich texture that makes you want to savor every spoonful. Trust me, once you try this, it’ll be your go-to recipe for chilly nights or anytime you want a wholesome, hearty treat.
Ingredients You’ll Need
Don’t let the list of ingredients fool you — each one plays a vital role in delivering that authentic, crave-worthy flavor and creamy texture you expect from Panera’s iconic soup. These simple staples come together to create layers of taste and a beautiful balance that makes this recipe so special.
- 1 tablespoon butter: Perfect for gently sautéing the onion to release its sweet aroma.
- 1 medium yellow onion, diced: Adds a mellow, fragrant base that infuses the soup with natural sweetness.
- 1 cup matchstick carrots: Brings a subtle earthiness and lovely color contrast.
- 4 cups fresh broccoli, roughly chopped: The star vegetable, packed with nutrients and that fresh, slightly crisp bite.
- 3 cups chicken broth: Provides depth and richness, elevating the soup’s flavor.
- 1/2 teaspoon salt: Enhances all the flavors, making each ingredient shine.
- 1/2 teaspoon pepper: Adds a gentle hint of warmth and complexity.
- 1/2 teaspoon paprika: Gives a subtle smoky undertone that rounds out the spice profile.
- 1 teaspoon Dijon mustard: Contributes a tangy kick to brighten the creamy base.
- 1 ½ teaspoons hot sauce: Just enough to add a little zing without overpowering the other flavors.
- 1/4 cup butter (for roux): Essential for making the smooth, velvety roux that thickens the soup perfectly.
- 1/4 cup flour: Works with butter to create that luscious body in the broth.
- 12-ounce can evaporated milk: Adds creaminess and a slight caramel sweetness without heaviness.
- 10 ounces cheddar cheese, grated: The rich, sharp cheese that defines this soup, melting beautifully into every spoonful.
How to Make Panera’s Broccoli Cheddar Soup Recipe
Step 1: Sauté the onion
Start by melting 1 tablespoon of butter in a small pan over medium heat. Add the diced onion and sauté it gently until it turns translucent and releases its sweet, fragrant aroma. This step is crucial because it builds the flavorful foundation for the entire soup.
Step 2: Combine vegetables and broth
Transfer the softened onions into your slow cooker. Add the matchstick carrots, fresh broccoli, and chicken broth. These fresh ingredients will meld together during cooking and create that familiar comforting flavor.
Step 3: Season the soup
Sprinkle in the salt, pepper, paprika, Dijon mustard, and hot sauce. Stir everything well to ensure the spices are evenly dispersed throughout the mixture. This blend of seasoning strikes a perfect balance between zest and warmth, enhancing the natural flavors of the vegetables.
Step 4: Slow cook
Cover the slow cooker and set it to low heat for about 4 hours. This slow cooking allows all the flavors to develop deeply and for the broccoli to soften just right without losing its vibrant green color.
Step 5: Prepare the roux and thicken the soup
Once those 4 hours have passed, switch the slow cooker to high. In a separate pot, melt 1/4 cup of butter over medium heat, then whisk in 1/4 cup of flour until you have a smooth, thick paste—this is your roux. Gradually whisk in the evaporated milk, stirring until the mixture is silky and begins to thicken. This step is the secret to that creamy, comforting texture Panera’s soup is famous for.
Step 6: Mix in milk mixture and cheese
Pour your milk and roux mixture into the slow cooker and stir well. Then add the grated cheddar cheese, stirring gently to help the cheese melt evenly and infuse the soup with that luscious, cheesy richness. Cover and let it cook for an additional hour to blend the flavors together beautifully.
Step 7: Serve hot
Give the soup a final stir and ladle it into bowls. The soup should be warm, thick, creamy, and loaded with bright broccoli and melted cheddar goodness—ready to enjoy!
How to Serve Panera’s Broccoli Cheddar Soup Recipe
Garnishes
To make your bowl extra special, sprinkle some extra shredded cheddar on top or add a few croutons for crunch. A light dusting of paprika or fresh chopped chives brings a pop of color and fresh flavor, making each spoonful feel festive and inviting.
Side Dishes
Pair this soup with warm, crusty bread or a freshly baked baguette to soak up every creamy bit. A crisp garden salad or a simple grilled cheese sandwich also complements the richness perfectly, turning your meal into a cozy feast.
Creative Ways to Present
For a fun twist, serve the soup inside a hollowed-out bread bowl or alongside mini grilled cheese “dippers.” You could even top it with a swirl of sour cream or a few drops of your favorite hot sauce for extra flavor layers. The possibilities to make Panera’s Broccoli Cheddar Soup Recipe uniquely yours are endless!
Make Ahead and Storage
Storing Leftovers
This soup holds up beautifully in the fridge for up to 3 days. Store it in an airtight container to keep all those rich flavors intact and prevent the broccoli from getting mushy.
Freezing
While the soup’s creamy texture might shift slightly after freezing, you can still freeze Panera’s Broccoli Cheddar Soup Recipe for up to 2 months. Freeze it in a suitable container, leaving some room for expansion, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low heat to preserve the velvety texture and avoid separating the cheese. Stir often and consider adding a splash of chicken broth or milk if it becomes too thick. Microwave reheating works in a pinch, but slow reheating yields the best experience.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth with vegetable broth for a delicious vegetarian version that still captures all the flavor and comfort of the original recipe.
Is there a way to make it dairy-free?
You can substitute the butter with a plant-based margarine, use dairy-free cheese alternatives, and replace evaporated milk with coconut milk or almond milk. Keep in mind this will slightly alter the flavor but keep it tasty and creamy.
How can I make the soup thicker?
If you prefer a thicker consistency, simply increase the roux by adding a little more butter and flour, or reduce the broth slightly. Just be cautious of over-thickening, as you want to preserve that satisfying creamy texture.
Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works fine and can even speed up prep time. Just add it to the slow cooker directly and adjust cooking time as needed, since frozen veggies usually release more water.
What’s the best type of cheddar to use?
Sharp white or orange cheddar both work perfectly, but for the most authentic taste, go for a good quality sharp cheddar that melts smoothly and packs a flavorful punch.
Final Thoughts
Making Panera’s Broccoli Cheddar Soup Recipe at home is truly a rewarding experience, turning everyday ingredients into a soul-soothing bowl of comfort. Whether you’re cozying up on a chilly day or looking to impress friends with a restaurant-quality soup, this recipe is a guaranteed winner. Dive into the creamy, cheesy, and bright flavors and enjoy a delicious taste of Panera anytime you want!
Print
Panera’s Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Panera-style Broccoli Cheddar Soup is a creamy, comforting dish perfect for cozy meals. Made with fresh broccoli, sharp cheddar cheese, and a blend of savory spices, this soup is slow-cooked to develop deep flavors and a velvety texture. Ideal for lunch or dinner, it’s a heartwarming classic that combines cheesy richness with fresh vegetables.
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 1 cup matchstick carrots
- 4 cups fresh broccoli, roughly chopped
Base & Seasonings
- 1 tablespoon butter
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons hot sauce
Roux & Dairy
- 1/4 cup butter (for roux)
- 1/4 cup flour
- 12-ounce can evaporated milk
- 10 ounces cheddar cheese, grated
Instructions
- Sauté Onions: In a small pan over medium heat, melt 1 tablespoon of butter and sauté the diced onion until translucent and fragrant, which should take about 5 minutes.
- Transfer to Slow Cooker: Move the sautéed onions into a slow cooker to serve as the soup’s flavor base.
- Add Vegetables and Broth: Add the matchstick carrots, roughly chopped broccoli, and chicken broth to the slow cooker, preparing for simmering.
- Season: Stir in salt, pepper, paprika, Dijon mustard, and hot sauce thoroughly to evenly distribute the flavors.
- Slow Cook on Low: Cover the slow cooker and cook on low for 4 hours, allowing the vegetables to soften and flavors to meld beautifully.
- Increase Heat to High: After 4 hours, turn the slow cooker to high to prepare for the final cooking stage.
- Prepare Roux: In a medium pot over medium heat, melt 1/4 cup butter, then whisk in 1/4 cup flour until the mixture is smooth and thickened, about 2-3 minutes.
- Add Evaporated Milk: Gradually whisk in the evaporated milk into the roux, stirring until the mixture is smooth and begins to thicken slightly.
- Combine Roux with Soup: Pour the roux and milk mixture into the slow cooker and stir well to integrate the creamy base evenly.
- Add Cheddar Cheese: Add the grated cheddar cheese into the slow cooker, cover it again, and let it cook on high for an additional 1 hour to melt the cheese fully and thicken the soup.
- Serve: Once ready, give the soup a final stir to combine all ingredients smoothly and serve hot for a delicious and satisfying meal.
Notes
- Use freshly grated cheddar cheese for the best melting quality and flavor.
- Adjust the hot sauce quantity to your preferred level of spiciness.
- Fresh broccoli is recommended over frozen for optimal texture, but frozen can be used in a pinch.
- If you prefer a thicker soup, simmer uncovered for the last 30 minutes to reduce liquid.
- This recipe can be made vegetarian by substituting chicken broth with vegetable broth.
