Copycat Panera Crockpot Broccoli Cheddar Soup

When the chill of fall arrives and the leaves turn golden, there’s nothing like a warm bowl of creamy broccoli cheddar soup to soothe the soul. This Copycat Panera Crockpot Broccoli Cheddar Soup is a delightful homemade version of the beloved café classic, with the added bonus of being incredibly easy to prepare. Often made for cozy weeknight dinners or a comforting lunch, this soup stands out with its velvety texture and rich flavors that can transport you straight to your favorite café. Trust me when I say, once you try this recipe, you’ll want it in your rotation all year round.

Reasons to Try It

Why is this soup a go-to for so many? First, it’s a major crowd-pleaser—both kids and adults love it! The creamy texture combined with that sharp cheddar flavor is just… irresistible. Plus, using a crockpot means minimal effort. You can toss the ingredients in, let it simmer away, and get other things done while it works its magic. Not to mention, it’s budget-friendly, especially if you’re cooking for a family or planning for leftovers.

"This soup tastes just like the one from Panera! I love how easy it is to make and how much my kids enjoy it."

How This Recipe Comes Together

Making this soup is as easy as 1-2-3! You’ll begin by prepping your veggies, followed by letting them simmer in a robust vegetable broth. Meanwhile, you’ll create a delicious cheese sauce to blend in later. It’s a straightforward method that yields incredibly tasty results, making it a win for both novice cooks and seasoned pros.

What You’ll Need

Here’s what you’ll be gathering for this comforting dish:

• Fresh broccoli
• Matchstick carrots
• Celery
• Sharp cheddar cheese
• Garlic bread (for serving)
• Vegetable broth
• Milk
• Butter
• Onion
• Flour
• Salt
• Pepper

Feel free to swap in any fresh veggies you have on hand, but the broccoli and cheese are essential for that signature flavor!

Step-by-Step Instructions

Let’s get into the cooking process—here’s how to whip up this delicious soup:

1. In your crockpot, combine chopped broccoli, matchstick carrots, diced celery, and chopped onion.
2. Pour in the vegetable broth, cover, and cook on low for about 4 hours until the vegetables are tender.
3. While your veggies are cooking, melt butter in a saucepan. Once melted, stir in flour to create a roux.
4. Slowly add milk to the roux while whisking to achieve a smooth consistency.
5. Incorporate the sharp cheddar cheese into the milk mixture, stirring until completely melted and creamy.
6. Pour the cheesy mixture into the crockpot, mixing well with the vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with a side of garlic bread for dipping!

Best Ways to Enjoy It

This soup truly shines with a fresh, crusty bread alongside it—think garlic bread for that perfect garlic-infused taste. You could also pair it with a simple side salad for a light meal or make it the star of a cozy gathering with friends. It’s warm, filling, and downright satisfying!

The Best Way to Save Extras

Leftovers? Yes, please! To keep your delicious soup fresh, store it in an airtight container in the fridge for up to 3-4 days. If you want to save some for later, this soup freezes well—just make sure to cool it beforehand. When you’re ready to enjoy, defrost in the fridge overnight and reheat gently on the stove or in the microwave.

Helpful Cooking Tips

Here are a few tips to ensure your broccoli cheddar soup comes out perfectly every time:

• For an extra creamy texture, use full-fat milk or even half-and-half.
• Don’t rush the roux! Slowly incorporating the milk avoids lumps and ensures a silky smooth soup.
• Feel free to customize! If you like a bit of heat, add a dash of cayenne or toss in some cooked, crumbled bacon on top (not in the soup) for extra flavor.

Creative Twists

Want to mix things up? Here are some variations to consider:

• Add in some fresh spinach or kale for an added nutrition boost.
• Swap out the cheddar for a combination of different cheeses like Gruyère or Monterey Jack.
• Stir in some cooked quinoa or rice to make it a heartier meal.

Your Questions Answered

How long does this soup take to make?
Total active time is about 15 minutes, but it simmers in the crockpot for 4 hours.

Can I use frozen broccoli?
Yes! Frozen broccoli works well, just adjust the cooking time slightly as it heats up quicker than fresh.

What can I substitute for the milk?
For a dairy-free option, unsweetened almond milk or oat milk can be used in place of regular milk.

Is this soup gluten-free?
To make this gluten-free, use a gluten-free flour blend for the roux.

With its rich flavor and velvety texture, this Copycat Panera Crockpot Broccoli Cheddar Soup is bound to become a staple in your home. Enjoy the warmth and comfort as it fills your kitchen with its inviting aroma!

Broccoli Cheddar Soup

A warm and creamy soup that’s a delightful homemade version of the beloved café classic, perfect for cozy weeknight dinners and comforting lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 cups chopped broccoli Fresh or frozen broccoli can be used.
• 1 cup matchstick carrots
• 1 cup diced celery
• 1 cup chopped onion
• 4 cups vegetable broth
• 2 cups sharp cheddar cheese Shredded
• 2 tablespoons butter For the roux
• 1/4 cup flour Use gluten-free flour for a gluten-free version.
• 2 cups milk Substitute with unsweetened almond or oat milk for a dairy-free option.
• to taste salt
• to taste pepper
• for serving garlic bread

Method

 

Preparation

1. In your crockpot, combine chopped broccoli, matchstick carrots, diced celery, and chopped onion.
2. Pour in the vegetable broth, cover, and cook on low for about 4 hours until the vegetables are tender.

Cheese Sauce Preparation

1. While your veggies are cooking, melt butter in a saucepan.
2. Once melted, stir in flour to create a roux.
3. Slowly add milk to the roux while whisking to achieve a smooth consistency.
4. Incorporate the sharp cheddar cheese into the milk mixture, stirring until completely melted and creamy.

Combining and Serving

1. Pour the cheesy mixture into the crockpot, mixing well with the vegetables.
2. Season with salt and pepper to taste.
3. Serve hot with a side of garlic bread for dipping!

Notes

For an extra creamy texture, use full-fat milk or even half-and-half. Customize by adding a dash of cayenne for heat or crumbled bacon on top for extra flavor. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for later enjoyment.