Cheddar Vegetable Chowder | Panera Broccoli Cheddar Soup Recipe - Easy Crockpot Version!

Melt 3 tablespoons of butter in a Dutch oven over medium-high heat.

Add 3 tablespoons of flour to the melted butter and stir to create a roux.

Cook the roux for a few minutes until it turns slightly golden and has a nutty aroma.

Add 1/2 cup of diced onion to the roux and sauté until the onions are soft and translucent.

Season the onions with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper while cooking.

Stir in 4 cups of vegetable broth to combine with the roux and onions.

Transfer the soup base to a slow cooker.

Add 1 cup of corn, 1 cup of chopped carrots, 2 cups of diced potato, 1 cup of broccoli, and 1 cup of cauliflower to the slow cooker.

Add 1 teaspoon of dried parsley to the slow cooker.

Cover the slow cooker and set it to cook for 4 to 6 hours on low or high, depending on your preference.

After about 5 and 1/2 hours, turn off the slow cooker and prepare to add finishing ingredients.

Add 1 cup of heavy cream and 1 cup of half and half to the slow cooker.

Stir in 1 cup of shredded cheddar cheese until melted and combined.

Optionally, mix 1 tablespoon of corn starch with 2 to 3 tablespoons of water to create a slurry and add it to thicken the chowder further.

Add 1 teaspoon of dried thyme and mix well.

Cover the slow cooker and cook for an additional 30 minutes on low to allow flavors to meld and thicken.

Taste the chowder and adjust seasoning with salt and pepper as needed.

Serve the chowder in bowls, garnished with additional shredded cheddar cheese if desired.

Equipment Needed

Spice Level:

Dietary

Allergens