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
Scale
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.
