Instant Pot Panera Copycat Broccoli Cheddar Soup

Craving the rich, creamy, and utterly comforting taste of Panera Bread’s famous Broccoli Cheddar Soup? Look no further! This Instant Pot Panera Broccoli Cheddar Cheese Soup recipe is your ultimate guide to recreating that beloved classic right in your kitchen. Not only is it incredibly quick and easy to make using your pressure cooker, but many agree it’s even *better* than the original. Whether you’re meal-prepping for the week, seeking a satisfying lunch, or needing a cozy dinner, this recipe delivers exceptional flavor and a perfectly tender texture every time. We’ll cover both Instant Pot and traditional stovetop methods, ensuring everyone can enjoy this delightful soup, with options for fresh or frozen broccoli, and valuable tips for a keto-friendly adaptation.

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For as long as I can remember, Panera’s Broccoli Cheddar Soup has been a personal obsession. It’s one of those dishes I can enjoy any time of year, regardless of the weather outside. The blend of tender broccoli, sharp cheddar, and a velvety smooth base is simply irresistible. Over the years, I’ve perfected my homemade version, and while delicious on the stovetop, the Instant Pot truly elevates this soup to another level. The pressure cooker coaxes out deep flavors and achieves that ideal broccoli texture – perfectly cooked but still holding its form – in a fraction of the time. This recipe is designed to be straightforward, ensuring that even busy weeknights can include a gourmet-tasting, homemade meal. Get ready to ditch the drive-thru because your new favorite broccoli cheddar soup is just minutes away!

If you’re a devoted soup aficionado, you’ll also adore my other pressure cooker creations like Instant Pot Split Pea Soup and Instant Pot Chicken Tortilla Soup. Each offers a unique burst of flavor and the same Instant Pot convenience.

How to Make Instant Pot Panera Broccoli Cheddar Cheese Soup: A Step-by-Step Guide

Creating this rich and creamy Panera copycat in your Instant Pot is surprisingly simple, making it an ideal choice for a quick and satisfying meal. The pressure cooker significantly cuts down on cooking time while infusing all the flavors deeply into the soup. Here’s a concise overview of the steps; detailed measurements and full instructions can be found in the comprehensive recipe card below.

1. Sauté Aromatics: Begin by using the Instant Pot’s sauté function to soften your onions and garlic, building the foundational flavor profile for the soup.
2. Add Core Ingredients: Introduce the chicken broth, fresh or frozen broccoli, and your chosen seasonings to the pot.
3. Pressure Cook to Perfection: Secure the lid and pressure cook for a short but effective duration, ensuring the broccoli reaches a tender yet slightly firm consistency.
4. Finish with Cream and Cheese: Once cooked, perform a quick release of pressure and stir in the heavy cream and a generous amount of sharp cheddar cheese, allowing it to melt into a luxurious, smooth texture.

The Secret to the Best Broccoli Cheddar Soup: Texture and Flavor Harmony

Achieving that iconic Panera taste and texture requires a few key insights. Firstly, the Instant Pot is a game-changer for broccoli. Traditional stovetop methods can sometimes lead to overly soft or mushy broccoli, but the precision of pressure cooking ensures the florets are perfectly tender-crisp. They retain their vibrant green color and a pleasant bite, which is crucial for the soup’s overall appeal. Secondly, building layers of flavor is essential. Sautéing onions and garlic until translucent and fragrant creates a aromatic foundation that deepens the soup’s complexity. Lastly, the choice and preparation of your cheese, along with the thickening method, are vital for that signature creamy consistency. Our recipe utilizes a simple butter-flour roux (or a keto-friendly alternative) combined with heavy cream to create a rich, luxurious base that perfectly complements the sharp cheddar.

What Type of Cheese to Use for Optimal Flavor

The type of cheese you choose is paramount to the authentic flavor of this Broccoli Cheddar Soup. My top recommendation is always sharp cheddar cheese. Its robust and tangy notes cut through the richness of the cream and complement the subtle bitterness of the broccoli beautifully. While you can certainly use other cheeses, here’s why sharp cheddar is often preferred:

• Flavor Profile: Sharp cheddar offers a deep, complex flavor that mild cheddar simply can’t match. It provides that signature “cheddar” taste that Panera is famous for.
• Melting Quality: For the best melting results, I strongly advise purchasing a block of sharp cheddar and grating it yourself. Pre-shredded cheeses often contain anti-caking agents (like cellulose or potato starch) which can prevent them from melting smoothly, sometimes resulting in a grainy texture. Freshly grated cheese melts into a silky, cohesive soup.
• Other Options: If sharp cheddar isn’t available or you prefer a different profile, a mix of mild and sharp cheddar can work. Some people enjoy adding a touch of Monterey Jack for extra creaminess, or even a small amount of smoked Gouda for a unique smoky twist. However, for a true Panera copycat, stick with sharp cheddar.

Substitutions and Ideas for Additional Ingredients to Customize Your Soup

While this Panera Broccoli Cheddar Soup recipe is fantastic as is, it’s also incredibly versatile. You can easily adapt it to suit your taste preferences or to use up ingredients you have on hand. Here are some fantastic ideas to elevate and personalize your homemade soup:

• Shredded or Chopped Carrots: A classic addition, carrots not only add a touch of sweetness and vibrant color but also contribute a subtle earthy note. Add them with the broccoli to cook.
• Fresh Greens: For an extra boost of nutrients and a slight peppery kick, stir in some fresh spinach or finely chopped kale at the very end. The residual heat will wilt them perfectly.
• Celery: Sautéing finely diced celery along with the onions and garlic can add another layer of aromatic flavor and a slight textural contrast.
• Proteins:
  • Crumbled Bacon: A sprinkle of crispy crumbled bacon on top (or stirred in) is a truly indulgent addition, providing a smoky, salty crunch.
  • Sausage: Cooked and crumbled sausage (mild or spicy) can transform this into a heartier meal. Add it during the sauté phase or stir in cooked sausage at the end.
  • Shredded Chicken: Leftover rotisserie chicken or boiled shredded chicken can also be added for a more substantial soup.
• Bell Peppers: For a hint of sweetness and a pop of color, consider adding finely diced green peppers or red peppers during the initial sauté step.
• Spices: A pinch of nutmeg can enhance the creamy notes of the soup, while a dash of cayenne pepper or red pepper flakes can add a gentle warmth.

Broccoli and Carbs: Understanding the Keto Factor for Low-Carb Diets

For those following a ketogenic or low-carb diet, broccoli is a fantastic vegetable choice due to its low net carb count and high nutritional value. Understanding its carbohydrate profile is key when calculating macros for your meals:

• Broccoli’s Carb Count: One cup of chopped broccoli typically contains approximately 6 grams of total carbohydrates, with about 2.5 grams of fiber. This means it has around 3.5 net carbs per cup (total carbs – fiber = net carbs).
• This Recipe’s Carb Count: This recipe calls for 4 cups of broccoli, which is distributed among 8 servings. Therefore, the broccoli contributes roughly 1.75 net carbs per serving (3.5 net carbs/cup * 4 cups / 8 servings).
• Low Carb Version: When prepared with the low-carb adjustments (such as substituting flour with xanthan gum for thickening), this soup is designed to be keto-friendly. The low-carb version of this rich and satisfying soup boasts approximately 6 net carbs per serving, making it an excellent option for those managing their carbohydrate intake without sacrificing flavor.

Always remember that nutritional values can vary slightly based on specific ingredients and brands used, so if precision is critical, consider calculating with your exact components.

Storage Tips: How Long Will it Last in the Fridge?

One of the many benefits of this homemade Broccoli Cheddar Soup is its excellent shelf life, making it perfect for meal prepping. Once prepared, allow the soup to cool completely before transferring it to an airtight container. Properly stored in the refrigerator, it will retain its freshness and delicious flavor for 3-4 days. This means you can enjoy a comforting bowl of soup throughout the week without needing to cook daily!

Freezer-Friendly Broccoli Cheddar Soup: Extend Your Enjoyment

This Instant Pot Broccoli Cheddar Soup is wonderfully freezer-friendly, allowing you to prepare large batches and have homemade goodness on hand whenever a craving strikes. This is especially convenient for busy individuals or families who appreciate quick, ready-to-heat meals. For best results, follow these freezer tips:

• Cool Completely: Always ensure your soup has cooled down to room temperature before freezing. This prevents ice crystal formation and helps maintain texture.
• Portioning: I highly recommend using soup freezer molds from Amazon. These individual molds allow you to freeze soup in perfect single-serving portions, making thawing and reheating incredibly easy. Alternatively, you can use freezer-safe bags (lay them flat for efficient storage) or airtight containers.
• Freezer Duration: Properly frozen, your broccoli cheddar soup will last for up to a few months (typically 2-3 months for optimal quality).
• Reheating:
  • From Frozen: For best results, thaw the soup overnight in the refrigerator. Once thawed, you can gently reheat it on the stovetop over medium-low heat, stirring occasionally.
  • Slow Cooker Method: If you have an Instant Pot or slow cooker, you can use the ‘Slow Cook’ function to gently warm the soup from thawed or even partially frozen state.
  • Microwave: For a quick reheat, individual portions can be microwaved, stirring every minute or so until heated through.
• Texture Note: Dairy-heavy soups can sometimes separate slightly or become a bit grainy after freezing and thawing. Don’t worry, this is normal! A quick whisk or immersion blend (if you prefer a smoother soup) during reheating will bring it back to its creamy glory. You might need to add a splash of milk or broth if it’s too thick.

Frequently Asked Questions (FAQs)

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works perfectly in this recipe. Just be aware that the Instant Pot might take a minute or two longer to come to pressure. No need to thaw beforehand.

How can I make this soup thicker?

Our recipe includes a butter-flour mixture (a roux) to thicken the soup. If you desire an even thicker consistency, you can:

• Increase the amount of flour (or xanthan gum for keto) slightly.
• Use an immersion hand blender to carefully blend a portion of the soup, including some broccoli florets, directly in the pot. This creates a creamier texture and naturally thickens the soup without adding more starch.

Is this soup suitable for vegetarians?

Yes, with a simple substitution! Replace the chicken broth with vegetable broth to make this soup vegetarian-friendly. The flavor will still be incredibly rich and satisfying.

What can I serve with this soup?

This soup is hearty enough on its own, but it pairs wonderfully with:

• Crusty bread or a baguette for dipping.
• A simple side salad for a lighter meal.
• Grilled cheese sandwiches for a classic comfort food pairing.
• A sprinkle of croutons, extra shredded cheese, or fresh parsley as garnish.

Related Recipes to Explore

If you loved this recipe, you’re in for a treat! Discover more delicious and easy-to-make dishes:

Popular Keto Recipes

• Keto Bacon Cheeseburger Casserole
• Keto Philly Cheesesteak Casserole
• Keto Shrimp Alfredo with Zucchini Noodles
• Keto Peanut Butter Cookies (4-Ingredient)

More Instant Pot Soups

• Instant Pot Tomato Soup
• Instant Pot Black Bean Soup
• Instant Pot Chicken, Seafood, and Sausage Gumbo
• Instant Pot Chicken and Dumplings
• Instant Pot Chicken Noodle Soup with Spinach
• Instant Pot Pumpkin Spice Sweet Potato Soup
• Creamy Pumpkin Soup with Canned Pumpkin

Also be sure to check out our Stovetop Broccoli Cheddar Soup and Slow Cooker Crockpot Broccoli Cheddar Soup for alternative cooking methods.

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Ultimate Instant Pot Panera Broccoli Cheddar Cheese Soup

This Easy Instant Pot Panera Broccoli Cheddar Cheese Soup is the best, quick pressure cooker recipe that includes stovetop directions, too. This copycat recipe is actually better than the real thing. Make this dish for meal-prep using fresh or frozen broccoli, and easily adapt it for a keto lifestyle.

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Course: dinner, lunch, Side Dish

Cuisine: American

Keyword: instant pot broccoli cheddar cheese soup, panera copycat broccoli cheddar soup, keto broccoli cheese soup

Prep Time: 5 minutes

Cook Time: 10 minutes

Instant Pot Pressure Build Time: 5 minutes

Total Time: 20 minutes

Servings: 8

Calories: 487 kcal

Author: Brandi Crawford

Ingredients

• 2 tablespoons butter (Divided)
• 1 cup chopped onions
• 2-3 garlic cloves Minced
• 2 cups stock or broth (I used chicken, vegetable broth for vegetarian option)
• salt and pepper to taste
• 4 cups chopped fresh broccoli florets (with stems) (You can use frozen if you wish, the pot may take a little longer to come to pressure.)
• ¼ cup all-purpose flour (For keto/low-carb, substitute with ½ teaspoon xanthan gum)
• 2 cups heavy cream
• 2 cups sharp shredded cheddar cheese (I purchase block cheese and grate it. It melts much better than pre-shredded cheese.)

Instructions

Instant Pot Method

1. Place the Instant Pot on the sauté function. Add 1 tablespoon of butter, chopped onions, and minced garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.
2. Add the chicken broth (or vegetable broth), broccoli florets, and season with salt and pepper to taste to the pot. Stir gently to combine all ingredients.
3. Place the lid on the Instant Pot and ensure the sealing valve is in the “Sealing” position. Cook for 4 minutes on Manual (or Pressure Cook) > High Pressure.
4. While the soup is cooking, melt the remaining 1 tablespoon of butter in a small bowl. Add the flour (or xanthan gum for keto) to the melted butter and stir vigorously to create a smooth paste (this is your roux/slurry).
5. Once the Instant Pot finishes cooking, perform a quick release of the steam by carefully turning the valve to “Venting.” When the float valve drops, open the lid. Place the Instant Pot back on the sauté function.
6. Open the pot and carefully add the heavy whipping cream and the freshly shredded cheddar cheese to the hot soup. Stir continuously until the cheese begins to melt.
7. Scoop out about two tablespoons of the hot soup and add it to the bowl with your butter-flour paste. Stir this mixture well until smooth, then slowly pour the combined mixture back into the Instant Pot. This step helps to temper the roux and thicken the soup without lumps.
8. Continue stirring the soup on sauté for a few minutes until the cheese has fully melted and the soup has reached your desired creamy, thickened consistency.
9. Taste and adjust seasonings if necessary. Serve hot in bowls, garnished with extra cheese or fresh parsley if desired.

Stovetop Method

1. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the chopped onions and minced garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.
2. Reduce the heat to medium. Add the broth (chicken or vegetable), broccoli, and season with salt and pepper to taste to the pot. Cover the pot and cook for about 5 minutes, or until the broccoli is tender.
3. While the soup cooks, melt the remaining 1 tablespoon of butter in a small bowl. Add the flour (or xanthan gum for keto) to the melted butter and stir to create a smooth paste.
4. Once the broccoli is tender, add the heavy whipping cream and freshly shredded cheddar cheese to the pot. Stir thoroughly until the cheese begins to melt.
5. Scoop out a couple of tablespoons of the hot soup and add it to the bowl with the butter-flour paste. Stir until smooth, then add this mixture back to the pot. This will help to thicken the soup to a luxurious consistency.
6. Remove the pot from the heat. Continue stirring for a few minutes to ensure the cheese is fully melted and the soup has thickened. The residual heat will continue to cook the flour and melt the cheese.
7. Taste and adjust seasonings. Serve warm in bowls and enjoy!

Video Tutorial

Watch this video to see how easily this delicious soup comes together in your Instant Pot!

Video content coming soon!

Recipe Notes and Variations

I love really chunky broccoli cheddar soup, celebrating the texture of the broccoli florets. However, for those who prefer a smoother, velvety soup, an immersion hand blender is your best friend. Carefully blend a portion of the soup (or all of it, if you prefer) directly in the pot until it reaches your desired consistency. Be cautious of hot splatters.

For a low-carb or keto-friendly version of this dish, simply substitute the ¼ cup of all-purpose flour with ½ teaspoon of xanthan gum when making your thickening slurry. Xanthan gum is a powerful thickener, so a little goes a long way. Whisk it well into the melted butter before adding it to the soup to prevent clumps.

Consider adding a pinch of freshly grated nutmeg for an extra layer of warmth and complexity in the cheese flavor profile.

Ensure your heavy cream is at room temperature before adding it to prevent it from cooling down the soup too much or causing any separation.

Recipe Tools Used in this Recipe

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Instant Pot

Freezer Soup Molds

Onion Chopper

Soup Bowls

Cheese Grater

Nutrition (displayed with net carbs)

Serving: 1 serving |
Calories: 487 kcal |
Carbohydrates: 6g |
Protein: 18g |
Fat: 44g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.