Slow Cooker Panera Broccoli Cheddar Soup
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I make this Slow Cooker Panera‑style Broccoli Cheddar Soup all the time when I want something cozy with almost no babysitting. It thickens into a velvety, cheesy bowl that tastes like a restaurant classic but with the comfort of home cooking. If you want a hands-off weeknight meal that feeds a family and packs well for leftovers, this slow‑cooker copycat is a winner — and you can compare an alternative slow‑cooker version here: Slow Cooker Panera Broccoli Cheddar Soup.
Why you’ll love this dish
This recipe delivers the deep, savory cheddar and tender broccoli you love from Panera, but with less fuss and a fraction of the cost. It’s excellent for:
- Busy weeknights — set it and forget it for four hours.
- Feeding picky eaters — carrot and broccoli are mellowed by the cheese.
- Meal prep — it reheats well for lunches.
"Comfort in a bowl — cheesy, smoky, and the broccoli stays just soft enough. My husband insists I make double." — a typical reaction from a family dinner
The cooking process explained
Quick overview so you know what to expect: first sauté aromatics for flavor, then combine vegetables and broth in the slow cooker and cook low until the veg is tender. Make a simple roux on the stovetop, whisk in evaporated milk, and finish by stirring the creamy mixture and shredded cheddar into the slow cooker on high for a final hour. The whole flow keeps the dairy silky and prevents grainy cheese.
For a slightly different texture or faster stovetop version, check ideas like this alternate slow‑cooker recipe that adjusts cook times and liquid ratios: Slow Cooker Tomato Tortellini Soup with Cheddar Toast Bites.
What you’ll need
- 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 (about 1–1.5 heads)
- 3 cups chicken broth (use low‑sodium if preferred)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons hot sauce (adjust to taste; optional)
- 1/4 cup butter (for roux)
- 1/4 cup all‑purpose flour
- 12 ounce can evaporated milk (substitute: 2 cups whole milk + 1/2 cup heavy cream)
- 10 ounces sharp cheddar cheese, grated (prefer low‑moisture, freshly shredded for best melt)
Notes/substitutions: For a vegetarian version use vegetable broth. If you prefer a milder finish, cut the hot sauce in half. For richer soup, swap evaporated milk for half‑and‑half.
You can also reference a classic broccoli cheddar base for variation ideas: Broccoli Cheddar Soup recipe.
Step-by-step instructions
- Heat 1 tablespoon butter in a small skillet over medium. Sauté the diced onion until translucent and fragrant, about 4–5 minutes.
- Transfer the cooked onion to the slow cooker.
- Add match‑stick carrots and chopped broccoli. Pour in the chicken broth.
- Stir in salt, pepper, paprika, Dijon mustard, and hot sauce. Mix to combine.
- Cover and cook on low for 4 hours, until broccoli and carrots are tender.
- When the slow cooker finishes, switch it to high.
- In a medium saucepan over medium heat, melt 1/4 cup butter. Whisk in 1/4 cup flour and cook for 1 minute, whisking constantly, to make a roux.
- Gradually whisk the evaporated milk into the roux until smooth. Cook, stirring, until the mixture thickens slightly.
- Pour the milk mixture into the slow cooker and stir to combine.
- Add the grated cheddar cheese, stirring gently until melted and smooth. Cover and cook for 1 more hour on high.
- Taste and adjust seasoning. Serve hot.
Short, active sentences keep each step clear. For safety: never leave dairy‑based soups at room temperature; refrigerate within two hours.
Best ways to enjoy it
- Serve in warmed bowls with crusty bread or sourdough boule for dipping.
- Top with crunchy add‑ins: crumbled bacon, toasted pepitas, or buttered crostini.
- Pair with a simple green salad or roasted chicken for a fuller meal.
- For a fun twist, hollow out sourdough rolls and ladle the soup inside for edible bowls.
Storage and reheating tips
- Refrigerate in airtight containers for up to 3–4 days.
- To reheat: warm gently over low heat on the stovetop, stirring often to keep the cheese from separating. Add a splash of milk if the soup seems too thick.
- Freezing: dairy‑heavy soups can change texture after thawing. If you plan to freeze, consider removing a portion before adding the cheese; freeze the base, then thaw and add freshly shredded cheese when reheating. For full‑soup freezing, store up to 2 months and expect a slightly grainier texture on thawing.
Always cool soup quickly and store in shallow containers to keep temperatures safe.
Helpful cooking tips
- Use freshly shredded cheddar — pre‑shredded cheese often contains anti‑caking agents that make melting less smooth.
- Don’t overcook the broccoli in the slow cooker; you want it tender but not mushy. Chop into similar‑sized pieces for even cooking.
- Whisk the roux and evaporated milk thoroughly before adding to the slow cooker to prevent lumps.
- If your soup is too thin after adding cheese, simmer uncovered on high for 10–15 minutes to reduce and thicken.
- For a silkier soup, purée a portion of the cooked broccoli and carrots with an immersion blender before adding the milk mixture.
Creative twists
- Vegetarian: swap chicken broth for vegetable broth and skip any bacon toppings.
- Spicy cheddar: stir in pepper jack or add a pinch of cayenne for heat.
- Bacon & leek: sauté leeks with the onion and top with crisp bacon.
- Cauliflower swap: replace half the broccoli with cauliflower for a milder flavor.
- Gluten‑free: make a slurry with cornstarch and cold milk instead of a roux.
FAQ
Q: Can I use frozen broccoli?
A: Yes. Use the same amount and add it directly to the slow cooker. Reduce initial cook time by 30–60 minutes and check tenderness, since frozen broccoli can cook faster and become mushy.
Q: Can I use regular milk instead of evaporated milk?
A: You can, but evaporated milk adds body without extra cream. Use whole milk plus a splash of cream or reduce the milk slightly for similar richness. Avoid skim milk — it may make the soup thin.
Q: Why did my cheese become grainy?
A: Grainy cheese results from overheating or adding high‑moisture pre‑shredded cheese. Use freshly shredded, lower‑moisture sharp cheddar and melt it slowly into warm soup off direct high heat.
Q: Is this safe to freeze with the cheese in it?
A: Freezing with cheese can change texture. For best results, freeze the soup base before adding cheese and stir in freshly shredded cheddar when reheating.
Conclusion
If you’d like to compare another home version of this slow‑cooker favorite, this tested recipe walks through similar steps and ratios for a weeknight dinner: Slow Cooker Panera Broccoli Cheddar Soup – 365 Days of Slow …. For a copycat that focuses on the classic Panera flavor and texture, this write‑up offers helpful measurements and tips: Panera Broccoli Cheddar Soup (Copycat Recipe). And for another slow‑cooker take with slightly different timing and finish, see this version that highlights finishing techniques: Slow Cooker Broccoli Cheddar Soup (Panera Bread copycat!).
Enjoy — and if you try a variation (bacon? extra spice?), tell me how it turned out.
Slow Cooker Panera-Style Broccoli Cheddar Soup
Ingredients
Method
- Heat 1 tablespoon of butter in a small skillet over medium heat. Sauté the diced onion until translucent and fragrant, about 4–5 minutes.
- Transfer the cooked onion to the slow cooker.
- Add match-stick carrots and chopped broccoli to the slow cooker.
- Pour in the chicken broth.
- Stir in salt, pepper, paprika, Dijon mustard, and hot sauce. Mix to combine.
- Cover and cook on low for 4 hours, until broccoli and carrots are tender.
- When the slow cooker finishes, switch it to high.
- In a medium saucepan over medium heat, melt 1/4 cup of butter. Whisk in 1/4 cup of flour and cook for 1 minute, whisking constantly, to make a roux.
- Gradually whisk the evaporated milk into the roux until smooth. Cook, stirring, until the mixture thickens slightly.
- Pour the milk mixture into the slow cooker and stir to combine.
- Add the grated cheddar cheese, stirring gently until melted and smooth.
- Cover and cook for 1 more hour on high.
- Taste and adjust seasoning. Serve hot.
