Nothing beats curling up with a warm bowl of Panera’s famous broccoli cheese soup – except maybe realizing you can make an *even better* version right in your own crockpot! I still remember my first taste of this creamy dreaminess years ago, when my sister dragged me to Panera on a rainy afternoon. One spoonful and I was hooked. But let’s be real – who wants to drive out every time that craving hits? This crockpot copycat Panera broccoli cheese soup recipe gives you all that rich, cheesy goodness with minimal effort. Just toss everything in, let your slow cooker work its magic, and boom – you’ve got soup that’ll make you forget all about takeout. The best part? You probably have most of these ingredients in your fridge already!
Ingredients for Crockpot Copycat Panera Broccoli Cheese Soup
Here’s everything you’ll need for that signature Panera flavor at home – and trust me, every single ingredient matters! You’ll want 4 cups of chopped broccoli florets (bite-sized pieces work best), 1 medium onion diced nice and fine, and 2 carrots grated on the medium holes of your box grater. Don’t skip grating them fresh – it makes all the difference!
For the creamy base, grab 3 cups of chicken or veggie broth (I use low-sodium so I can control the salt) and 2 cups of heavy cream – though half-and-half works in a pinch. The star of the show? 2 cups of shredded sharp cheddar (shred it yourself for that ultra-smooth melt). Round it out with 1/2 cup flour, 1/4 cup butter, and simple seasonings – just 1 tsp salt and 1/2 tsp black pepper to start. That’s it – no fancy ingredients required!
How to Make Crockpot Copycat Panera Broccoli Cheese Soup
This soup comes together like magic with just a few simple steps – but I’ve got some tricks up my sleeve to make sure yours turns out perfectly creamy every time!
Preparing the Vegetables
First things first – let’s tackle those veggies! I like to chop my broccoli florets into bite-sized pieces (about the size of a nickel) so they cook evenly. For the carrots, I swear by using the medium holes on my box grater – it gives just the right texture without turning mushy. And that onion? Dice it nice and fine – you want it to practically disappear into the creamy base.
Making the Roux
Here’s where the magic starts! Melt your butter in a skillet over medium heat – don’t let it brown! Sprinkle in the flour and whisk like crazy for about a minute until it smells toasty. This is your flavor foundation! Slowly drizzle in the broth while whisking constantly – no lumps allowed! When it’s smooth as silk, you’re ready for the crockpot.
Slow Cooking the Soup
Pour your roux mixture into the crockpot and add all those beautiful veggies. Give it a good stir, then pop the lid on and set it to low for 4 hours. Resist the urge to peek too often – we want all those flavors to mingle! Just stir gently once or twice if you must.
Adding Cream and Cheese
The grand finale! After 4 hours, stir in the heavy cream – go slow to prevent curdling. Now for the cheese – add it a handful at a time, stirring patiently until each addition melts completely before adding more. This patience pays off with the silkiest texture! Give it another 30 minutes on low to let everything get cozy, then dig in!
Why You’ll Love This Crockpot Copycat Panera Broccoli Cheese Soup
Oh my goodness, where do I even begin? This soup is EVERYTHING! Here’s why it’ll become your new go-to:
- Creamy dreaminess: That velvety texture will make you swear you’re eating at Panera – but it’s even better because you made it!
- Set-it-and-forget-it magic: Toss everything in the crockpot and let it work while you binge your favorite shows.
- Totally your rules: Want it spicier? Add some cayenne. More veggies? Toss ’em in! It’s your soup kingdom.
- Instant crowd-pleaser: My picky nephew actually eats his vegetables when they’re swimming in this cheesy goodness.
Seriously, one bowl of this and you’ll never look at takeout soup the same way again!
Tips for Perfect Crockpot Copycat Panera Broccoli Cheese Soup
After making this soup more times than I can count, I’ve learned a few secrets for absolute perfection. First – always shred your own cheese! Pre-shredded stuff has anti-caking agents that can make your soup grainy. Trust me, those extra five minutes with the grater are worth it.
If your soup seems too thick, don’t panic! Just whisk in a splash of warm broth until it reaches your dream consistency. And whatever you do, keep that crockpot on low – high heat makes dairy separate faster than a bad breakup. Want extra credit? Let the soup sit for 10 minutes after cooking – it thickens up beautifully!
Ingredient Substitutions for Crockpot Copycat Panera Broccoli Cheese Soup
Out of heavy cream? No problem! You can use half-and-half or whole milk instead – just know it won’t be quite as rich. For my dairy-free friends, coconut milk works surprisingly well (though it’ll add a subtle tropical note). Gluten-free? Swap the flour for cornstarch or gluten-free flour blend when making your roux.
Vegan cheese melts differently, so if you’re going that route, look for brands specifically meant for melting. And hey – no carrots? Sweet potato makes a fun twist! The soup might taste slightly different with substitutions, but it’ll still be delicious – promise!
Serving Suggestions for Crockpot Copycat Panera Broccoli Cheese Soup
Oh, the possibilities! Nothing beats scooping this luscious soup straight into a warm bread bowl – that crispy-chewy contrast is pure magic. For lighter days, pair it with a simple green salad topped with tart apples and walnuts. And please, don’t forget the crusty baguette for dipping – because mopping up every last cheesy drop is practically required!
Storing and Reheating Crockpot Copycat Panera Broccoli Cheese Soup
Here’s the good news – this soup tastes almost better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – I zap it in 30-second bursts in the microwave, stirring between each, or warm it gently on the stovetop over medium-low heat. If it separates a bit (hey, cheese happens!), just whisk in a splash of warm milk or broth to bring it back together. Pro tip: Never boil reheated soup – it’ll break your heart (and your cheese sauce)!
Nutritional Information for Crockpot Copycat Panera Broccoli Cheese Soup
Now, I’m no nutritionist, but here’s the scoop on what’s in this cozy bowl of goodness. Per serving (about 1 cup), you’re looking at roughly 320 calories, with 22g fat (14g saturated – hey, we never said this was diet food!), 12g protein, and 18g carbs (3g fiber).
Remember, these numbers can change based on your exact ingredients – like using low-fat cheese or extra veggies. But let’s be real – sometimes comfort food is worth every delicious calorie!
Common Questions About Crockpot Copycat Panera Broccoli Cheese Soup
I get so many questions about this recipe – here are the ones that pop up most often!
Can I freeze broccoli cheese soup? Absolutely! Just leave out the dairy (cream and cheese) before freezing. When ready to eat, thaw overnight in the fridge, then stir in the creamy ingredients while reheating gently on the stove.
How do I double this recipe? Easy peasy! Double all ingredients except the salt – start with 1.5 tsp, then adjust to taste after cooking. You’ll need a big 6-qt crockpot to handle all that cheesy goodness.
What cheese works best? Sharp cheddar is my go-to, but try mixing in some Gruyère or Monterey Jack for extra flavor. Just avoid pre-shredded cheeses – they make the soup grainy!
Can I make it vegetarian? Of course! Use veggie broth instead of chicken broth – the rest is already vegetarian-friendly. My mushroom-loving friends swear by adding sautéed creminis too!
PrintCrockpot Copycat Panera Broccoli Cheese Soup Recipe in 4 Easy Steps
A simple recipe for Crockpot Copycat Panera Broccoli Cheese Soup. Creamy, flavorful, and easy to make.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 carrots, grated
- 3 cups chicken or vegetable broth
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup flour
- 1/4 cup butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Chop broccoli, onion, and grate carrots.
- Add butter to a skillet and melt over medium heat.
- Stir in flour to make a roux, cook for 1 minute.
- Slowly whisk in broth until smooth.
- Transfer mixture to a crockpot.
- Add broccoli, onion, carrots, salt, and pepper.
- Cover and cook on low for 4 hours.
- Stir in heavy cream and shredded cheese.
- Cook for an additional 30 minutes.
- Serve hot.
Notes
- Shred cheese finely for smoother melting.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
