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
Scale
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.
