Panera Broccoli Cheddar Soup Crock Pot Recipe

If you love Panera Broccoli Cheddar Soup, you're in for a treat with this Crock Pot recipe! I remember the first time my son, Jake, tasted it. He said it was like a warm hug in a bowl, and honestly, I couldn't agree more. This recipe brings that same cozy feeling right to your kitchen with minimal effort.

Why You’ll Love It

• It’s super easy to make in a slow cooker.
• You can enjoy it on chilly days or any day you need comfort food.
• It’s a family favorite that everyone will love.

Pure Comfort

This Panera Broccoli Cheddar Soup is pure comfort food. The creamy texture and cheesy goodness make it a perfect meal for any time of the year. Plus, it fills your home with a delightful aroma that makes everyone feel right at home.

What You Need

• 1 1 large yellow onion, diced – Adds sweetness and depth.
• 2 2 cloves garlic, minced – For a fragrant base.
• 4 4 cups broccoli florets – Fresh or frozen works well.
• 32 oz 4 cups vegetable broth – Use low-sodium for a healthier option.
• 2 2 cups shredded carrots – Adds color and sweetness.
• 8 8 oz sharp cheddar cheese, shredded – Feel free to substitute with a dairy-free cheese.
• 8 oz 1 cup heavy cream – For that creamy texture.
• 1 1 tsp salt – Adjust to taste.
• 1/2 1/2 tsp black pepper – Adds a little kick.
• 1/2 1/2 tsp paprika – For a hint of warmth.

Time to Cook

Prep: 15 minutes | Cook: 4 hours | Total: 4 hours 15 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare it a day in advance.

Steps to Make It

1. Start by dicing the onion and mincing the garlic. Sauté them in a pan over medium heat for about 3-4 minutes until they’re soft and fragrant. This step really brings out their flavors.
2. Next, add the sautéed onion and garlic to your Crock Pot. Toss in the broccoli florets and shredded carrots. The vibrant colors will brighten up your day!
3. Pour in the vegetable broth, then sprinkle in the salt, black pepper, and paprika. Stir everything together, making sure the veggies are well-coated in the broth.
4. Cover the Crock Pot and cook on low for about 4 hours. You’ll know it’s ready when the broccoli is tender and bright green, making your kitchen smell amazing.
5. Once the veggies are cooked, stir in the heavy cream and shredded cheddar cheese. The cheese should melt beautifully, creating that creamy texture we all love.
6. Give it a good stir and let it cook for another 30 minutes on low. This will ensure everything is heated through and perfectly blended. You can taste and adjust the seasoning if needed.
7. When it’s done, ladle the soup into bowls and enjoy! It pairs wonderfully with crusty bread for dipping.

Make It Perfect

• For a thicker soup, blend a portion of it with an immersion blender.
• If you like it spicier, add a pinch of cayenne pepper.
• This soup can be made a day ahead; just reheat gently on the stove.

Mix It Up

• Add cooked chicken for a heartier meal.
• Swap out broccoli for cauliflower for a different twist.
• Use a mix of cheeses for a unique flavor.

Perfect Partners

• Serve with a fresh garden salad.
• Pair with a warm, crusty baguette.
• Enjoy with a side of apple slices for a sweet contrast.

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FAQs

Conclusion

This Panera Broccoli Cheddar Soup Crock Pot recipe is a delightful way to bring restaurant flavors home. It's creamy, cheesy, and oh-so-comforting. I hope your family loves it as much as mine does!

Broccoli Cheddar Soup Crock Pot Recipe

This creamy broccoli cheddar soup made in a slow cooker combines broccoli, shredded carrots, sharp cheddar cheese, and heavy cream for a comforting and easy meal perfect for chilly days or any time you crave comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 4 minutes mins

Course: Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 large yellow onion diced, adds sweetness and depth
• 2 cloves garlic minced, for a fragrant base
• 4 cups broccoli florets fresh or frozen
• 4 cups vegetable broth use low-sodium for a healthier option
• 2 cups shredded carrots adds color and sweetness
• 8 oz sharp cheddar cheese shredded, can substitute with dairy-free cheese
• 1 cup heavy cream for creamy texture
• 1 tsp salt adjust to taste
• 0.5 tsp black pepper adds a little kick
• 0.5 tsp paprika for a hint of warmth

Equipment

• Slow cooker
• Pan

Method

 

1. Dice the onion and mince the garlic.
2. Sauté onion and garlic in a pan over medium heat for 3-4 minutes until soft and fragrant.
3. Add the sautéed onion and garlic to the slow cooker.
4. Add broccoli florets and shredded carrots to the slow cooker.
5. Pour in the vegetable broth, then add salt, black pepper, and paprika. Stir to combine.
6. Cover and cook on low for about 4 hours until broccoli is tender.
7. Stir in heavy cream and shredded cheddar cheese until cheese melts.
8. Cook for another 30 minutes on low to heat through and blend flavors.
9. Ladle soup into bowls and serve warm, optionally with crusty bread.