If you have ever craved that creamy, comforting goodness from your favorite café, Panera’s Broccoli Cheddar Soup Recipe brings that warmth right to your kitchen. This slow-cooked delight balances fresh broccoli with rich cheddar cheese and a hint of spice, making every spoonful feel like a cozy hug on a chilly day. Whether you want a hearty lunch or a satisfying dinner, this recipe captures the magic of the original Panera classic, allowing you to indulge without leaving home.
Ingredients You’ll Need
Getting the ingredients together for Panera’s Broccoli Cheddar Soup Recipe couldn’t be simpler, but each one plays a vital role. From fresh veggies to the perfect cheese, these essentials combine to create a flavorful, velvety soup that tastes like it simmered for hours, even if you’re just following along step by step.
- Butter: This adds richness and helps soften the onions for that perfect base flavor.
- Yellow onion: Diced finely, it lends sweetness and depth to the broth.
- Matchstick carrots: They bring a slight crunch and subtle natural sweetness to balance the cheese.
- Fresh broccoli: Roughly chopped to provide hearty texture and vibrant color.
- Chicken broth: Acts as the savory liquid foundation, enhancing all the ingredients.
- Salt and pepper: Basic seasonings that bring out every flavor in the soup.
- Paprika: A mild spice that adds warmth without overpowering.
- Dijon mustard: Gives a slight tang that brightens the richness.
- Hot sauce: Just a touch to kick up the flavor and balance richness.
- Flour: Essential for thickening the soup into that signature creamy texture.
- Evaporated milk: Adds a smooth, luscious body that’s lighter than heavy cream.
- Cheddar cheese: Sharp and melted perfectly to bring the soup’s classic taste to life.
How to Make Panera’s Broccoli Cheddar Soup Recipe
Step 1: Sauté the Onions
Start by melting a tablespoon of butter in a pan over medium heat. Add the diced yellow onions and cook them gently until they turn translucent and release that irresistible fragrance. This step unlocks the onion’s natural sweetness, setting up a flavorful base for the soup’s broth.
Step 2: Combine Vegetables and Broth
Next, transfer your sautéed onions into your slow cooker. Add the matchstick carrots, chopped broccoli, and chicken broth. These fresh vegetables will simmer and soften slowly, allowing their flavors to meld beautifully with the savory broth.
Step 3: Season and Cook
Stir in salt, pepper, paprika, Dijon mustard, and a splash of hot sauce. Each adds a subtle layer of flavor: salt brings balance, pepper provides mild heat, paprika adds earthiness, mustard contributes a tangy sharpness, and hot sauce offers a gentle spicy warmth. Cover the slow cooker and let everything simmer on low for about 4 hours, giving the ingredients time to marry perfectly.
Step 4: Make the Roux and Milk Mixture
After 4 hours, switch your slow cooker to high. While it heats up, melt a quarter cup of butter in a separate pot over medium heat. Whisk in the flour until the mixture thickens to a smooth paste — this is your roux, the secret to the luscious texture you crave. Slowly whisk in evaporated milk until the mixture becomes creamy and starts to thicken.
Step 5: Combine and Add Cheese
Pour your creamy roux and milk mixture back into the slow cooker with the vegetables and broth. Stir everything well to combine before sprinkling in the grated cheddar cheese. Cover again and allow the soup to cook on high for another hour so the cheese melts completely and the soup thickens to perfection.
Step 6: Final Stir and Serve
Once the soup has cooked through, give it one last good stir to ensure all the cheesy goodness is perfectly blended. Your Panera’s Broccoli Cheddar Soup Recipe is now ready to serve hot, a sumptuous meal ready to warm your heart and soul.
How to Serve Panera’s Broccoli Cheddar Soup Recipe
Garnishes
To elevate this soup even more, top it with a sprinkle of freshly chopped chives or parsley for a pop of color and a fresh bite. A few crushed croutons add a delightful crunch that contrasts beautifully with the creamy base.
Side Dishes
Pair this soup with a warm, crusty baguette or a soft, buttery dinner roll to soak up every last drop. For a more filling meal, a crisp green salad on the side keeps things light and balances the richness of the soup.
Creative Ways to Present
Serve the soup in mini bread bowls for a charming, café-style presentation that’s as fun as it is delicious. You can also add a swirl of sour cream or a dash of smoked paprika on top for an extra touch of flavor and flair that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Panera’s Broccoli Cheddar Soup Recipe tastes just as delicious the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days. This gives the flavors even more time to deepen, making your next serving just as comforting as the first.
Freezing
For longer storage, freeze the soup in freezer-safe containers. Keep in mind that the texture might slightly change due to the dairy and cheese, so use it within 2 months for best results. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent the cheese from sticking or separating. You can add a splash of milk or broth while reheating to bring back that perfect creamy consistency.
FAQs
Can I make Panera’s Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and your soup will still have fantastic flavor and richness without the meat base.
What type of cheddar cheese works best?
Sharp cheddar is ideal for this recipe as it provides a bold, tangy flavor that shines through the creamy soup. You can experiment with white or orange cheddar depending on your preference.
Is evaporated milk necessary, or can I use regular milk?
Evaporated milk is preferred because it adds creaminess without making the soup too heavy; however, you can substitute whole milk if that’s what you have on hand. The texture might be slightly lighter.
Can this soup be made without a slow cooker?
Yes! You can prepare this recipe on the stovetop by simmering the vegetables in broth on low heat for about an hour before adding the roux and cheese. Just stir frequently and adjust cooking times accordingly.
How can I make the soup thicker or thinner?
For thicker soup, add a bit more flour to your roux or use less broth. To thin it out, simply stir in extra broth or milk during reheating until you reach the perfect consistency.
Final Thoughts
There’s something wonderfully satisfying about recreating a beloved dish at home, and Panera’s Broccoli Cheddar Soup Recipe delivers on every level. Warm, cheesy, and full of fresh vegetables, this soup feels like a hug in a bowl that anyone can make. So go ahead, give it a try—you’ll soon understand why it’s a favorite for good reason!
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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
A creamy and comforting Panera-style Broccoli Cheddar Soup slow-cooked to perfection, combining fresh vegetables, flavorful spices, and rich cheddar cheese for a hearty and delicious meal.
Ingredients
Vegetables and Broth
- 1 medium yellow onion, diced
- 1 cup matchstick carrots
- 4 cups fresh broccoli, roughly chopped
- 3 cups chicken broth
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons hot sauce
Butter and Flour
- 1 tablespoon butter (for sautéing onions)
- 1/4 cup butter (for roux)
- 1/4 cup flour
Dairy and Cheese
- 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, releasing its natural sweetness and aroma.
- Transfer to Slow Cooker: Move the sautéed onions into the slow cooker, creating the soup base.
- Add Vegetables and Broth: Add the matchstick carrots, chopped broccoli, and chicken broth to the slow cooker, layering flavors and texture.
- Season the Soup: Stir in the salt, pepper, paprika, Dijon mustard, and hot sauce thoroughly, ensuring an even distribution of seasoning throughout.
- Slow Cook on Low: Cover the slow cooker and cook on low heat for 4 hours, allowing the flavors to meld and the vegetables to tenderize perfectly.
- Increase Heat to High: After 4 hours, turn the slow cooker to high to prepare for thickening and final cooking steps.
- Make Roux: In a separate pot over medium heat, melt 1/4 cup of butter and whisk in 1/4 cup of flour until the mixture becomes smooth and thick, forming a roux to thicken the soup.
- Add Evaporated Milk: Gradually whisk the evaporated milk into the roux, stirring continuously until the mixture is smooth and starts to thicken, creating a creamy base.
- Combine Roux and Soup: Pour the roux and milk mixture into the slow cooker, stirring well to integrate the creamy thickener with the vegetables and broth.
- Add Cheese and Continue Cooking: Add the grated cheddar cheese into the slow cooker, cover, and let cook for an additional 1 hour on high, allowing the cheese to melt fully and enrich the soup.
- Final Stir and Serve: Once the cooking time is complete, stir the soup again to ensure all ingredients are well blended, then serve hot for a comforting meal.
Notes
- Use fresh broccoli for the best flavor and texture; frozen broccoli can be used but may alter the consistency.
- Adjust the amount of hot sauce to suit your preferred spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian cheese.
- For thicker soup, you can add a bit more flour when making the roux.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, stirring occasionally to prevent scorching.
