Slow Cooker Panera Broccoli Cheddar Soup
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I still remember the first time I made this slow cooker Panera-style broccoli cheddar soup on a chilly evening — the house smelled like a bakery and the texture was silky, not gluey. It’s a hands-off, weeknight-friendly version of the restaurant favorite that uses evaporated milk and a quick roux to get that rich, velvety mouthfeel without heavy cream. If you want a cozy soup that practically cooks itself while you tidy up or run errands, this is the one — and you can compare it to the original slow-cooker approach I adapted from a trusted source here: slow cooker Panera broccoli cheddar recipe.
Why you’ll love this dish
This slow cooker Panera broccoli cheddar soup hits the sweet spot between comfort and convenience. It’s budget-friendly, feeds a crowd, and the slow-cooker lets flavors develop without babysitting a pot. The use of evaporated milk keeps the soup creamy while lowering the fat and cost compared with heavy cream, and finishing with grated cheddar gives it that sharp, melty signature taste kids and adults both adore. Make it for weeknight dinners, casual Sunday lunches, or a potluck where everyone wants something warm and familiar.
“A comforting, velvety soup that tastes like restaurant leftovers — only better because you made it yourself.”
If you love cozy soups, you might also enjoy this rich, cheesy tortellini soup I turn to when I want something similar but with pasta: tortellini soup with cheddar toast bites.
The cooking process explained
Before you start, here’s what happens in plain steps so you know what to expect: you sauté onion briefly to build sweetness, let broccoli and carrots simmer gently in chicken broth to soften and marry flavors, create a roux with butter and flour then thicken with evaporated milk, stir that into the slow cooker, melt in cheddar for finish, and serve hot. Expect about 5–6 hours total (4 hours low, then roughly 2 hours for finishing), mostly unattended time.
Gather these items
- 1 tablespoon butter (for sautéing)
- 1 medium yellow onion, diced
- 1 cup match-stick carrots (or 1 cup diced carrots)
- 4 cups fresh broccoli, roughly chopped (florets and some stems)
- 3 cups chicken broth (vegetable broth works for vegetarian swap)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons hot sauce (adjust or omit for kids)
- 1/4 cup butter (for roux)
- 1/4 cup all-purpose flour
- 12-ounce can evaporated milk
- 10 ounces cheddar cheese, grated (sharp cheddar recommended)
Notes/substitutions: use half-and-half or whole milk if you don’t have evaporated milk (but evaporated milk yields a slightly richer texture). For a lighter version use low-fat cheese and low-fat evaporated milk. Swap chicken broth for vegetable broth to keep it vegetarian-friendly.
Step-by-step directions
- Heat 1 tablespoon butter in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes. This builds the sweet base flavor.
- Transfer the sautéed onion into your slow cooker.
- Add the match-stick carrots, chopped broccoli, and 3 cups chicken broth. Stir to combine.
- Sprinkle in the 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 1 teaspoon Dijon mustard, and 1½ teaspoons hot sauce. Stir again.
- Cover and cook on LOW for 4 hours. The vegetables should be tender but not completely broken down.
- After 4 hours, switch the slow cooker to HIGH. This raises the temperature so your thickened milk mixture will integrate smoothly.
- While the slow cooker heats up, melt 1/4 cup butter in a medium saucepan over medium heat. Whisk in 1/4 cup flour to form a paste (roux) and cook for 1–2 minutes—this removes the raw flour taste.
- Gradually whisk in the 12-ounce can of evaporated milk, stirring until the sauce thickens and becomes smooth, about 3–4 minutes.
- Pour the thickened milk mixture into the slow cooker and stir to combine with the vegetables and broth.
- Add the 10 ounces grated cheddar cheese in batches, stirring until fully melted and the soup is smooth.
- Cover and cook on HIGH for an additional hour so the cheese fully melts and flavors meld. Serve hot with crusty bread or a fresh salad.
Best ways to enjoy it
This soup shines with a simple meal pairing. Serve it with warm, crusty bread or a toasted baguette for dunking. For a lighter contrast, pair with a crisp green salad dressed in lemon vinaigrette. Top bowls with extra shredded cheddar, a sprinkle of smoked paprika, or crispy bacon bits for texture. If you want a Panera-style presentation, offer bread bowls on the side for scooping.
For other ways to enjoy broccoli-cheddar comfort, check out a straightforward stovetop take on the classic here: broccoli cheddar soup recipe.
Storage and reheating tips
- Refrigerator: Cool soup to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days.
- Freezing: Because dairy can separate when frozen, slightly under-thicken before freezing. Freeze in meal-sized containers for up to 2 months. Thaw in the fridge overnight.
- Reheating: Warm gently over low heat, stirring often. Add a splash of milk or broth to restore creaminess if it looks too thick or grainy. Avoid rapid boiling once the cheese and milk are in — that can cause graininess.
- Food safety: Discard any leftover soup left at room temperature for more than two hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Don’t skip sautéing the onion — it adds depth and sweetness that slow cooking alone won’t develop.
- Grate your own cheese from a block for the best melt and flavor; pre-shredded cheeses contain anti-caking agents that can prevent a smooth texture.
- If you prefer a smoother soup, briefly purée 1–2 cups of the cooked soup with an immersion blender before adding the roux and cheese.
- Taste and adjust seasoning after the cheese melts; cheese can add saltiness, so you may need less salt than you initially think.
- Use sharp cheddar for pronounced flavor; a mix of mild and sharp gives balance. For an extra smoky note, use smoked cheddar.
Creative twists
- Broccoli-cheddar plus bacon: top with crispy bacon and a swirl of chive oil.
- Vegan version: use plant-based butter, flour, unsweetened oat milk (reduced to thicken), and a shredded vegan cheddar substitute. Omit hot sauce or use vegan-friendly brands.
- Spicy smoked: swap regular paprika for smoked paprika and increase hot sauce to taste.
- Broccoli-cheddar with potatoes: add 1 cup diced potatoes at the start for a thicker, heartier soup.
- Low-carb: skip the flour roux; instead blend some of the cooked veggies to thicken and use full-fat cream alternatives sparingly.
Helpful answers
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (sauté onion, grate cheese). Total cook time is around 5–6 hours (4 hours on low, then finish on high for about 1–2 hours while you prepare the roux and cheese).
Q: Can I use frozen broccoli?
A: Yes — frozen broccoli works, but reduce the low-cook time slightly and check texture; frozen can become softer faster. Add frozen broccoli in the last 2–3 hours on low to avoid mushiness.
Q: Why use evaporated milk?
A: Evaporated milk concentrates milk solids for a creamier texture without extra cream. It’s less likely to split and gives body without using heavy cream.
Q: Is it safe to reheat more than once?
A: Reheat only the portion you plan to eat. Repeated cooling and reheating increases food safety risk; store in single-serve containers to avoid multiple reheats.
Conclusion
If you want more slow-cooker takes on this Panera-style favorite, see this closely related version on 365 Days of Crockpot for another cozy approach: Slow Cooker Panera Broccoli Cheddar Soup – 365 Days of Slow …. For a different copycat that emphasizes slow-cooker convenience and technique, Persnickety Plates offers a helpful variant with tips on texture and cheddar choices: Slow Cooker Broccoli Cheddar Soup (Panera Bread copycat!). And for another home-cook’s take with time-tested notes, check out the Panera copycat version at Kitchen Fun with My 3 Sons: Panera Broccoli Cheddar Soup (Copycat Recipe).
Slow Cooker Panera-Style Broccoli Cheddar Soup
Ingredients
Method
- Heat 1 tablespoon butter in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes.
- Transfer the sautéed onion into your slow cooker.
- Add the match-stick carrots, chopped broccoli, and chicken broth. Stir to combine.
- Sprinkle in salt, pepper, paprika, Dijon mustard, and hot sauce. Stir again.
- Cover and cook on LOW for 4 hours. The vegetables should be tender but not completely broken down.
- After 4 hours, switch the slow cooker to HIGH. Melt 1/4 cup butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup flour to form a roux and cook for 1–2 minutes.
- Gradually whisk in the evaporated milk, stirring until the sauce thickens and becomes smooth, about 3–4 minutes.
- Pour the thickened milk mixture into the slow cooker and stir to combine.
- Add the grated cheese in batches, stirring until fully melted and the soup is smooth.
- Cover and cook on HIGH for an additional hour.
- Serve hot with crusty bread or a fresh salad.
