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Slow Cooker Panera-Style Broccoli Cheddar Soup

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A cozy, velvety soup with deep cheddar flavor and tender broccoli, perfect for a hands-off weeknight meal.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the soup
  • 1 tablespoon butter (for sautéing)
  • 1 medium yellow onion, diced
  • 1 cup match-stick carrots (or 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)
For the roux and finishing
  • 1/4 cup butter (for roux)
  • 1/4 cup all-purpose flour
  • 12 ounces 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)

Method
 

Preparation
  1. Heat 1 tablespoon of butter in a small skillet over medium heat. Sauté the diced onion until translucent and fragrant, about 4–5 minutes.
  2. Transfer the cooked onion to the slow cooker.
  3. Add match-stick carrots and chopped broccoli to the slow cooker.
  4. Pour in the chicken broth.
  5. Stir in salt, pepper, paprika, Dijon mustard, and hot sauce. Mix to combine.
  6. Cover and cook on low for 4 hours, until broccoli and carrots are tender.
Making the roux
  1. When the slow cooker finishes, switch it to high.
  2. 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.
  3. Gradually whisk the evaporated milk into the roux until smooth. Cook, stirring, until the mixture thickens slightly.
  4. Pour the milk mixture into the slow cooker and stir to combine.
  5. Add the grated cheddar cheese, stirring gently until melted and smooth.
  6. Cover and cook for 1 more hour on high.
Serving
  1. Taste and adjust seasoning. Serve hot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 21gProtein: 12gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 6g

Notes

For a vegetarian version, use vegetable broth. To reduce heat, halve the hot sauce. For richer soup, swap evaporated milk with half-and-half. Avoid overcooking the broccoli and use freshly shredded cheese for best melting.
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