Can I use frozen broccoli instead of fresh?

Yes, you can. Frozen broccoli works well in this Crockpot Broccoli Cheese Soup , but the texture will be slightly softer than fresh. If you use frozen, reduce the cooking time by about 30 minutes since the florets are already partially cooked.

How do I keep the cheese from curdling or becoming grainy?

Add the cheese toward the end of cooking, when the crockpot is on “warm” or low heat. Stir continuously until melted. Avoid boiling the soup once the cheese is added — that’s the secret to smooth, creamy texture every time.

Can I make this soup vegetarian?

Definitely. Simply replace the chicken broth with vegetable broth, and the rest of the recipe stays exactly the same. You’ll still get a rich, cheesy flavor.

What’s the best way to thicken the soup?

If you prefer a thicker soup, mix one tablespoon of cornstarch with a little milk or broth, then whisk it into the soup before adding cheese. You can also blend part of the soup with an immersion blender to achieve a thicker consistency naturally.

How long does Crockpot Broccoli Cheese Soup last?

This soup stays fresh in the refrigerator for up to four days. Store it in an airtight container. When reheating, add a splash of milk to bring back the creamy consistency. It’s not ideal for freezing because dairy can separate, but you can reheat it gently on low heat for best results.

Can I make this recipe gluten-free?

Yes, replace the flour with cornstarch or arrowroot powder to create a gluten-free roux. It still thickens beautifully and gives that same creamy finish.

Crockpot Broccoli Cheese Soup (Panera Copycat)

Description

This Crockpot Broccoli Cheese Soup (Panera Copycat) is creamy, rich, and comforting — made with fresh broccoli, carrots, and sharp cheddar cheese. A slow cooker classic that brings restaurant-quality flavor home.

Ingredients

4 cups fresh broccoli florets, chopped small

1 cup shredded carrots

1 small onion, diced

3 cups chicken broth

2 cups half-and-half or milk

2 cups shredded sharp cheddar cheese

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

Salt to taste

Instructions

1. Melt the butter in a small skillet over medium heat. Stir in flour and cook for 1 minute, whisking constantly to create a roux.

2. Gradually whisk in the chicken broth until smooth and free of lumps.

3. Pour the roux mixture into your crockpot along with broccoli, carrots, onion, garlic powder, salt, and black pepper.

4. Cover and cook on LOW for 4–5 hours until the vegetables are tender.

5. Stir in the half-and-half and shredded cheddar cheese. Continue cooking on LOW for 15–20 minutes until creamy and melted.

6. Serve hot, topped with extra cheese and crusty bread on the side.

Notes

For a vegetarian version, substitute vegetable broth for chicken broth.

Add cooked bacon or diced chicken for extra protein.

If you prefer a smoother soup, blend half the mixture with an immersion blender before serving.

To reheat, warm gently on low heat and stir in a splash of milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 4g
Sodium: 650mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 14g
Cholesterol: 65mg

Keywords: crockpot broccoli cheese soup, Panera copycat, slow cooker soup, broccoli cheddar soup