Slow Cooker Panera Broccoli Cheddar Soup

Ingredients

1 Tbsp butter

1 medium yellow onion, diced

2 or 3 celery ribs, diced

2 or 3 carrots, match-stick style or grated or diced

4 cups coarsely chopped fresh broccoli florets

3 cups chicken broth (or 3 cups of water and 3 tsp of Better than Bouillon Chicken Base)

1/4 cup butter

1/4 cup flour

3 Tbsp of cornstarch and 3 Tbsp of water

2 cups milk, warmed

1 (8 oz) block of sharp cheddar, grated

1/2 tsp salt

Freshly ground pepper, to taste

Instructions:

Step 1:

In a pan, melt the butter over medium high heat.

Once the butter is melted stir in the diced onion and saute for 3 minutes.

Add the onion to the slow cooker.

Step 2:

Add in the celery, carrots, broccoli and broth.

Cover and cook on low for 4 hours.

Step 3:

Turn the slow cooker to high. In the microwave or on the stovetop melt the 1/4 cup butter.

Slowly whisk in the 1/4 cup flour until a creamy mixture forms.

Stir one cup of the broth from the soup into the flour/butter mixture.

Whisk until smooth.

Then whisk the entire mixture into the slow cooker. In a small bowl stir together the cornstarch and water until smooth.

Stir the mixture into the slow cooker.

Stir in the milk, cheddar and salt and pepper.

Cover and cook on HIGH for another 60 minutes.

Step 4:

Remove the lid, ladle into bowls and serve.

Notes:

Preparation of Aromatics: Start by sautéing diced onions in butter until translucent. This enhances the flavor base of the soup.

Combining Ingredients in Slow Cooker: Transfer the sautéed onions to the slow cooker and add diced celery, carrots, broccoli florets, and chicken broth. This creates a hearty and flavorful vegetable base for the soup.

Slow Cooking Process: Cook the ingredients on low for 4 hours to allow the flavors to meld together and the vegetables to soften.

Creating Roux for Thickening: Prepare a roux by melting butter and whisking in flour until a creamy mixture forms. Gradually add some of the broth from the slow cooker to the roux, whisking until smooth. This thickens the soup and adds richness.

Cornstarch Slurry: Create a slurry by mixing cornstarch with water until smooth. This mixture helps further thicken the soup to achieve the desired consistency.

Incorporating Milk and Cheese: Stir in warmed milk and grated sharp cheddar cheese to the slow cooker. The milk adds creaminess while the cheese contributes a rich, savory flavor.

Seasoning: Season the soup with salt and freshly ground pepper to taste. Adjust the seasoning according to personal preference.

Final Cooking Stage: Cover and cook the soup on high for an additional 60 minutes to allow the flavors to fully develop and the cheese to melt into the soup.

Serving: Once the soup is fully cooked, remove the lid, ladle it into bowls, and serve. Garnish with additional cheese or freshly chopped herbs if desired.

Enjoyment: Serve this comforting and creamy broccoli cheddar soup hot, and savor the delicious flavors and aroma of this homemade Panera-inspired dish!

Nutrition Information:

Frequently Asked Questions:

Can I use frozen broccoli instead of fresh in this recipe?

Yes, you can substitute frozen broccoli for fresh.

Just make sure to thaw it before adding it to the slow cooker.

Can I use vegetable broth instead of chicken broth for a vegetarian version?

Absolutely! Vegetable broth works well and maintains the flavor profile of the soup.

Can I make this soup ahead of time and reheat it later?

Yes, you can make the soup ahead of time and reheat it when ready to serve.

Store it in an airtight container in the refrigerator for up to 3-4 days.

Is it necessary to cook the vegetables before adding them to the slow cooker?

No, it’s not necessary.

The slow cooking process will soften the vegetables, but sautéing them beforehand can enhance their flavor.

Can I use pre-shredded cheese instead of grating a block of cheddar?

Yes, pre-shredded cheese can be used as a time-saving alternative, but freshly grated cheese typically melts better and results in a smoother texture.

What if I don’t have cornstarch? Can I omit it?

Cornstarch helps thicken the soup, but if you don’t have any, you can omit it.

However, the soup may be slightly thinner in consistency.

Can I use almond milk or another non-dairy milk instead of cow’s milk?

Yes, you can use almond milk or another non-dairy milk if you prefer.

Just ensure it’s unsweetened and unflavored to maintain the savory taste of the soup.

How can I adjust the thickness of the soup to my preference?

If you prefer a thicker soup, you can increase the amount of flour or cornstarch in the recipe.

Conversely, if you find it too thick, you can add a bit more milk or broth.

Can I freeze leftovers of this soup?

Yes, you can freeze leftovers in airtight containers for up to 3 months.

Thaw in the refrigerator overnight before reheating.

What are some serving suggestions for this soup?

This soup pairs well with crusty bread, a simple green salad, or even a sandwich for a complete meal.

Enjoy it as a comforting lunch or dinner option!