There’s just something about Slow Cooker Panera Broccoli Cheddar Soup that wraps you up in a big, cozy hug. The kind of hug you crave after a long day when dinner needs to taste like comfort and feel like home.
Hi there, it’s Jessica from NourishWellRecipes.com. As a Texas mama of three, I know that dinnertime can feel like a juggling act—especially when everyone’s hungry and you’re running on fumes. That’s why I love a good slow cooker meal. You toss everything in, let it simmer into perfection, and a few hours later… voilà—dinner’s ready and your kitchen smells like pure bliss.
This recipe takes all the creamy, cheesy goodness of Panera’s iconic soup and transforms it into an easy, one-pot slow cooker version you can make at home. No fancy steps, no restaurant lines, and no compromises on flavor.
Table of Contents
Why You’ll Love This Slow Cooker Panera Broccoli Cheddar Soup
- Effortless comfort: Toss the ingredients in your slow cooker, and it does all the work while you conquer your to-do list.
- Budget-friendly: You get restaurant-quality soup for a fraction of the price (and without the side of chaos).
- Family-approved: Even picky eaters will ask for seconds—trust me, my crew sure does.
- Perfect for meal prep: Make a big batch on Sunday and enjoy cozy bowls all week long.
If you love heartwarming soups like my Slow Cooker Chicken Fajita Soup or Hearty Vegetable Beef Soup, this one’s going straight to your “favorites” list.
What Does Slow Cooker Panera Broccoli Cheddar Soup Taste Like?
Imagine the rich creaminess of melted cheddar mingling with tender broccoli and a subtle buttery base. It’s smooth, slightly thick, and perfectly balanced—not too salty, not too rich. The aroma alone will have your family drifting into the kitchen before dinner’s even ready.
Honestly, it tastes just like Panera’s version—but even better because it’s homemade with love (and fewer preservatives).
Ingredients You’ll Need for Slow Cooker Panera Broccoli Cheddar Soup
One of the things I love most about this Slow Cooker Panera Broccoli Cheddar Soup is how it uses simple, wholesome ingredients that come together to create something truly special. Each ingredient plays an important role in building layers of flavor and creamy texture—so let’s talk about what makes each one shine.
- Fresh Broccoli (4 cups, chopped)
The heart and soul of this dish. Broccoli gives the soup its signature flavor and lovely green hue. I prefer using fresh broccoli florets for the best texture, but frozen works beautifully in a pinch (no need to thaw!). If you enjoy hearty veggie-based soups, you might also love my Cheddar Broccoli Potato Soup for another cozy, family-favorite option. - Matchstick Carrots (1 cup)
These slender strips add a gentle sweetness and a hint of color that make every bowl feel bright and cheerful. They soften perfectly in the slow cooker, balancing the sharpness of the cheese with a subtle earthy flavor. Plus, it’s an easy way to sneak in some extra veggies—something all busy moms appreciate! - Chopped Onion (1 small)
Don’t skip this humble ingredient—it’s what builds the savory foundation for our Slow Cooker Panera Broccoli Cheddar Soup. As it slowly cooks, the onion becomes buttery soft, blending right into the base for a naturally sweet undertone. If you love that flavor combo, try my Hearty Cheesy Ground Beef Soup for another onion-forward comfort meal. - Celery (1 stalk, sliced thin)
Celery adds just the right amount of crunch and freshness, enhancing the aroma without overpowering the creamy richness of the soup. It’s one of those background ingredients you might not notice—but you’d miss it if it wasn’t there. - Chicken Stock (4 cups)
The flavorful liquid gold that ties everything together. Using chicken stock instead of water gives your soup depth and heartiness. For a vegetarian twist, feel free to swap it out for vegetable broth—you’ll still get a deliciously comforting bowl. If you’re into wholesome, broth-based soups, check out my Slow Cooker Chicken Fajita Soup next—it’s a flavorful favorite around here! - Butter (¼ cup)
This is where that luxurious mouthfeel begins. Butter forms the base for the roux (our thickening agent) and gives this Slow Cooker Panera Broccoli Cheddar Soup its creamy, indulgent texture. It’s the secret behind that restaurant-quality finish we all crave. - Flour (¼ cup)
Flour teams up with butter to make the roux—a simple mixture that transforms a thin broth into a velvety, spoon-coating soup. Don’t worry, it’s easier than it sounds! Just whisk it smooth, and your slow cooker will do the rest. - Milk (2 cups)
Whole milk gives the soup its silky smooth texture and mild, comforting flavor. You can substitute with 2% milk or even half-and-half if you’d like to go a little richer. The key is to let the dairy slowly meld with the melted cheese for that signature Panera creaminess. - Sharp Cheddar Cheese (3 cups, shredded)
This is where the magic happens. Sharp cheddar brings bold flavor, creamy body, and that irresistible golden color. I recommend grating your own cheese instead of using pre-shredded—it melts smoother and tastes fresher. For a fun twist, try mixing in a bit of white cheddar or smoked gouda for depth. - Salt (2 teaspoons) and Black Pepper (1 teaspoon)
Simple, but essential. These seasonings pull every flavor forward, balancing the creaminess and enhancing the savory notes from the broccoli and cheese. - Scallions for Garnish
A sprinkle of chopped scallions adds a pop of color and a touch of brightness to your finished bowl. It’s that final flourish that makes your Slow Cooker Panera Broccoli Cheddar Soup look (and taste) restaurant-worthy.
This ingredient list is intentionally straightforward—no complicated ingredients, no long grocery trips. Just everyday items that transform into something comforting, rich, and deeply satisfying.
If this cozy lineup makes you crave more slow cooker comfort, you might enjoy my Crockpot Broccoli Cheese Soup or my Slow Cooker Green Enchiladas Chicken Soup next. Both bring that same “set it and forget it” magic we all love.
How to Make Slow Cooker Panera Broccoli Cheddar Soup
Making this Slow Cooker Panera Broccoli Cheddar Soup is truly one of those set-it-and-forget-it recipes that feel like a warm hug at the end of a long day. Here’s a step-by-step guide to help you get that rich, creamy perfection every single time.
Step 1: Prep the Vegetables with Care
Start by chopping your broccoli into small florets and dicing the onion. Slice the celery thin and measure out the matchstick carrots. Taking a few minutes to prep everything before you begin will make the process smoother and more relaxing.
The secret here? Consistent cuts. The smaller your broccoli pieces, the creamier the final texture of your soup will be once it’s cooked down. If you love prepping ahead, you can wash and chop the veggies the night before — a tip I also use when making my Slow Cooker Creamy Tortellini Soup.
Step 2: Add the Base Ingredients to the Slow Cooker
Now it’s time to let your slow cooker work its magic. Add the onion, broccoli, carrots, and celery into the pot, followed by the salt, pepper, and chicken stock. Give it a gentle stir to combine everything.
This combination forms the heart of your Slow Cooker Panera Broccoli Cheddar Soup — it’s the base that delivers both flavor and nutrition. The chicken stock adds richness, while the veggies soften slowly to create a perfectly balanced texture.
If you prefer a vegetarian version, you can easily substitute vegetable broth. For more ideas like this, check out my Hearty Vegetable Beef Soup Recipe — it’s full of delicious, wholesome swaps.
Step 3: Cook Low and Slow
Cover your slow cooker and let it simmer on low for 5 hours or high for 3 hours. During this time, your kitchen will start to smell incredible — like a cozy café on a chilly day.
Cooking it slowly allows the flavors to meld together while keeping the vegetables tender yet not mushy. If you’re like me and love multi-tasking while dinner cooks itself, this step is where the slow cooker truly shines.
Step 4: Make the Roux (The Secret to Creaminess)
When your veggies are tender, it’s time to make the roux — the simple magic that thickens your Slow Cooker Panera Broccoli Cheddar Soup into that classic, velvety texture.
In a small microwave-safe bowl, melt the butter. Then whisk in the flour until the mixture is smooth and slightly golden. This buttery paste is what transforms the soup from light and brothy to rich and satisfying.
If you’re new to making a roux, don’t worry! It’s easier than it sounds. The key is whisking until there are no lumps. I talk about this technique in my Creamy Chicken Noodle Soup Recipe — another family favorite that relies on this same cozy kitchen trick.
Step 5: Combine and Stir for Creamy Perfection
Pour the butter-flour mixture into your slow cooker and stir gently. Then, slowly add the milk, followed by the shredded cheddar cheese. Stir again until everything is well combined.
This step is where your soup starts to transform — the cheese melts, the milk blends with the roux, and you’ll see the mixture thicken into that creamy, golden goodness that defines Slow Cooker Panera Broccoli Cheddar Soup.
Tip: For the smoothest texture, shred your cheese from a block instead of using pre-shredded. It melts more evenly and gives your soup that perfect restaurant-quality consistency.
Step 6: Let It Cook One Final Hour
Cover the slow cooker again and let it cook for another hour on low. During this time, the cheese fully melts, the flavors blend, and the soup reaches its full creamy potential.
This extra hour also allows the soup to thicken slightly — giving you that luxurious spoon-coating texture we all love in Panera’s version. If you like a slightly thinner consistency, you can stir in a splash of milk at the end.
Step 7: Taste, Garnish, and Serve
Once your Slow Cooker Panera Broccoli Cheddar Soup is thick, creamy, and beautifully golden, it’s time to serve. Taste and adjust seasoning if needed — a pinch of extra salt or pepper can make all the difference.
Ladle into warm bowls, top with sliced scallions (or even a sprinkle of extra cheese), and enjoy with a crusty piece of bread or a side salad. For another cozy pairing, try my Golden Chicken Lentil Soup — it’s hearty, nourishing, and full of flavor.
Final Notes for Success
- This step-by-step method makes it easy to go from ingredients to a bowl of comfort without stress.
- If you’re meal prepping, this soup keeps beautifully for a few days and tastes even better reheated — those flavors just deepen overnight.
- For a freezer-friendly version, cool completely before storing. Future-you will be so glad you made extra.
Tips and Tricks for Perfect Slow Cooker Panera Broccoli Cheddar Soup
- Use sharp cheddar – It gives that bold, signature Panera flavor.
- Don’t skip the roux – It’s the secret to getting that thick, velvety texture.
- Want it extra creamy? Add a splash of heavy cream before serving.
- Vegetarian option: Swap chicken stock for vegetable broth.
- Storage tip: Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Storage Tips for Slow Cooker Panera Broccoli Cheddar Soup
- Fridge: Store in a sealed container for up to 4 days. Reheat on the stove over low heat, stirring occasionally.
- Freezer: Allow soup to cool completely, then freeze in portions. Thaw overnight in the fridge and reheat gently.
Pro tip: Freeze the soup in silicone muffin cups for perfect single-serve portions—your future self will thank you!
FAQs
Can I use frozen broccoli?
Yes! Just toss it in frozen—no need to thaw.
Can I make this gluten-free?
Absolutely. Swap the flour for a gluten-free all-purpose blend.
Can I double the recipe?
Definitely! Just make sure your slow cooker is large enough to handle the batch.
What can I serve it with?
A crusty baguette, soft dinner rolls, or even a side of Cheesy Vegetable Chowder pairs perfectly.
Conclusion
There’s a reason Slow Cooker Panera Broccoli Cheddar Soup is a fan favorite—it’s cozy, flavorful, and ridiculously easy to make. Whether it’s a chilly fall evening or just one of those “soup-for-dinner” nights, this recipe promises comfort in every spoonful.
So dust off that slow cooker, grab your ingredients, and let’s make something truly nourishing. When you do, I’d love to see your cozy creations—tag me on Instagram or leave a review on the blog. Let’s keep making wholesome, soul-hugging meals together.
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Print
Slow Cooker Panera Broccoli Cheddar Soup – Easy, Creamy, and Irresistible
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Panera Broccoli Cheddar Soup is rich, creamy, and bursting with cheesy goodness. A cozy comfort food favorite made right at home with minimal effort.
Ingredients
- 1 small onion – chopped
- 4 cups fresh broccoli – chopped
- 1 cup matchstick carrots
- 1 stalk celery – sliced thin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken stock
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 3 cups sharp cheddar cheese
- Scallions – for garnish
Instructions
1. Add chopped onion, broccoli, carrots, celery, salt, pepper, and chicken stock to your slow cooker.
2. Cover and cook on low for 5 hours or on high for 3 hours.
3. Melt the butter in a small microwave-safe bowl.
4. Whisk the flour into the melted butter until smooth.
5. Add the butter-flour mixture to the slow cooker and stir well.
6. Stir in the milk and shredded cheddar cheese.
7. Continue cooking on low for another hour, or until the cheese is fully melted and the soup is creamy.
8. Garnish with sliced scallions and serve hot.
Notes
You can blend part of the soup with an immersion blender for a smoother texture, or leave it chunky. For a vegetarian version, use vegetable broth instead of chicken stock. Adjust salt and pepper to taste depending on your cheese and broth.
