Easy And Healthy Crockpot Broccoli Cheddar Soup Panera Copycat Recipes

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SLOW COOKER PANERA BROCCOLI CHEDDAR SOUP



Slow Cooker Panera Broccoli Cheddar Soup image

Reminiscent of Panera Bread's broccoli cheddar soup this slow cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.

Provided by Karen

Categories     Soup

Time 5h30m

Number Of Ingredients 13

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

Steps:

  • 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.
  • Add in the celery, carrots, broccoli and broth.
  • Cover and cook on low for 4 hours.
  • 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.
  • Remove the lid, ladle into bowls and serve.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP



Copycat Panera® Broccoli Cheddar Soup image

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

EASY AND HEALTHY CROCKPOT BROCCOLI CHEDDAR SOUP (PANERA COPYCAT)



Easy and Healthy Crockpot Broccoli Cheddar Soup (Panera Copycat) image

Cook fresh or freeze to cook later. Serve with a salad and bread or crackers.

Provided by Kelly McNelis

Number Of Ingredients 10

16oz frozen petite broccoli florets
8oz mild cheddar cheese, shredded
1 small yellow onion, diced (1 cup)
1 large carrot, finely shredded (1 cup)
1/4 cup unsalted butter, diced
16oz half & half (2 cups)
16 chicken broth (2 cups) (substitute vegetable broth to make vegetarian)
1/4 cup all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon hot sauce

Steps:

  • Place broccoli, cheese, onions, carrots, and butter in crockpot.
  • In a medium bowl, wisk half & half, broth, flour, mustard, and hot sauce.
  • Pour mixture into crockpot and stir.
  • Cook on low for 6-8 hours.
  • Remove half of the broccoli from the crockpot, set aside.
  • Blend remaining ingredients.
  • Put broccoli back into crockpot and stir.

PANERA BROCCOLI CHEESE SOUP



Panera Broccoli Cheese Soup image

Make and share this Panera Broccoli Cheese Soup recipe from Food.com.

Provided by chefnini

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, julienned, grated
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
crusty bread or bread bowl
2 cups whole milk

Steps:

  • Sauté onion in butter. Set aside.
  • Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
  • Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
  • Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
  • Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
  • Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

Nutrition Facts : Calories 702.6, Fat 53, SaturatedFat 32.5, Cholesterol 158.3, Sodium 803.7, Carbohydrate 31.3, Fiber 3.6, Sugar 11.7, Protein 27.6

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