Description
A creamy and comforting soup packed with fresh broccoli and carrots, inspired by the beloved recipe from Panera Bread. Perfect for chilly days or as a delightful meal any time of the year.
Ingredients
Scale
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 cup matchstick carrots
- 4 cups fresh broccoli, roughly chopped
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons hot sauce
- 1/4 cup butter (for roux)
- 1/4 cup flour
- 12-ounce can evaporated milk
- 10 ounces cheddar cheese, grated
Instructions
- In a small pan over medium heat, melt 1 tablespoon of butter and sauté the diced onion until translucent and fragrant.
- Transfer the sautéed onion to a slow cooker.
- Add the matchstick carrots, chopped broccoli, and chicken broth to the slow cooker.
- Stir in the salt, pepper, paprika, Dijon mustard, and hot sauce, ensuring everything is well combined.
- Cover and cook on low for 4 hours to allow the flavors to meld.
- After 4 hours, turn the slow cooker to high.
- In a pot over medium heat, melt 1/4 cup of butter and whisk in 1/4 cup of flour until smooth and thick.
- Gradually whisk in the evaporated milk until the mixture is smooth and starts to thicken.
- Pour the milk mixture into the slow cooker and stir well.
- Add the grated cheddar cheese to the slow cooker, cover, and let it cook for an additional 1 hour.
- Once ready, stir again and serve hot!
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Feel free to adjust the hot sauce to your taste preference for spiciness.
- Prep Time: 15 mins
- Cook Time: 5 hours (4 hours on low, 1 hour on high)
- Category: soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg