Craving that rich and creamy Panera Cheddar Broccoli Soup? Learn how to recreate this favorite right in your own kitchen, with your slow cooker.
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Servings: 6
Ingredients
1small yellow onionchopped
4cupsof fresh broccolichopped
1cupmatchstick carrots
1stalk of celerysliced thin
2teaspoonssalt
1teaspoonblack pepper
4cupschicken brothor vegetable broth
¼cupbutter
¼cupflour
2cupsmilk
3cupssharp cheddar cheeseshredded, see notes
Scallions for garnish
Instructions
Add the broccoli, onion, carrots, celery, chicken broth, salt, and black pepper to your slow cooker.
1 small yellow onion, 4 cups of fresh broccoli, 1 cup matchstick carrots, 1 stalk of celery, 2 teaspoons salt, 1 teaspoon black pepper, 4 cups chicken broth
Cover and cook on low for 5 hours or high for 3 hours.
Melt the butter in the microwave and whisk the flour into the butter.
¼ cup butter, ¼ cup flour
Whisk the butter/flour roux into the slow cooker, stirring to eliminate any lumps.
Stir in the milk and cheese.
2 cups milk, 3 cups sharp cheddar cheese
Let cook another hour on low or until the cheese is melted and the soup thickens.
Scallions for garnish
Notes
Store leftovers in an airtight container for up to 3 days. You can freeze the leftovers for up to 3 months in a freezer-safe container.
Pre-shredded cheese often has additives that prevent it from melting smoothly. So either shred a block of cheddar or buy a high quality shredded cheese without additives.
Garnish with green onions and extra cheese.
Serve this in a bread bowl for a fantastic presentation.
For thicker soup, replace half the milk with heavy cream. Or use an immersion blender to puree a portion of the soup before you add the butter and flour mixture.