Copycat Panera Broccoli Cheese Soup Recipe
This copycat Panera Broccoli Cheese Soup is a deliciously rich and creamy soup that combines the smoothness of melted cheese with tender broccoli and carrots. Perfect for a comforting meal in under 30 minutes!
Equipment
- 1 Pressure cooker sauté mode
Ingredients
Main ingredients
- ¼ cup unsalted butter this is your fat that starts all the flavor
- ½ cup diced onions yellow or white
- 1 cup shredded carrots I used matchsticks, then cut ‘em half inch
- 2 ½ to 3 cups broccoli florets chopped small so it cooks evenly
- 1 ½ cups chicken broth for that good savory base
- 1 cup milk skim or fat free works
- 1 cup heavy whipping cream this makes it rich and smooth
- ¼ cup all-purpose flour for thickening that soup perfectly
- 1 ½ teaspoons kosher salt to bring out the flavors just right
- ½ teaspoon black pepper a little kick keeps it balanced
- Pinch crushed red pepper flakes more if you like
- 2 cups shredded cheddar cheese the star that melts into creamy gold
Instructions
Instructions
- Start by melting your butter in the pressure cooker on sauté mode. Just wait till it’s all shiny and melted.
- Toss in the diced onions and let them cook until they’re translucent, about 5 minutes. Gotta get that sweetness going.
- Add shredded carrots and broccoli florets next. Stir’em around for 5 to 7 minutes till they feel a little tender.
- Sprinkle the flour evenly over the veggies. Stir it to coat well and cook for 2 minutes. This builds your base for thickening.
- Slowly pour in the chicken broth while whisking so you don’t get lumps. Keep stirring till smooth.
- Seal the lid and wait for the float valve to pop up. That means pressure build is ready. Cook on high pressure for 5 minutes.
- Once done, do a slow release of pressure to keep everything smooth and intact.
- Open the lid carefully and stir in the milk, heavy cream, salt, pepper, and cheese. Let the cheese melt nice and slow while you stir until it’s creamy and dreamy.
Notes
Easily double the ingredients to make more of this delicious soup! Use a good quality cheddar cheese for best results. And shred the cheese yourself for the creamiest results. Store leftovers in refrigerator for up to 3 days. Freeze soup in airtight freezer safe container for up to 3 months. Reheat on stovetop.