Instant Pot Broccoli Cheddar Soup Recipe Panera Copycat

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Panera Copycat Broccoli Cheddar Soup in Instant Pot

This Instant Pot Broccoli Cheddar Soup is Panera Bread copycat recipe. It is actually better than  that :). So hearty and easy to make that you will make it again and again. INSTRUCTIONAL VIDEO ATTACHED.

Broccoli Cheddar Soup Instant Pot Recipe
Super Yum Broccoli Cheddar Soup

Panera Bread Copycat Instant Pot Broccoli Cheddar Soup Recipe

Have you checked our Soup Collection yet? It has more than 22 Vegetarian Instant Pot Soup Recipes. 

Cheddar makes everything yummy, right? It is my kids’ go to cheese for snacking too.

Anyhow this soup is hearty and comforting made with chopped broccoli, celery, carrots. It it then simmered in cheddar cheese and cream/milk. It is gluten-free.

I have attached a small instructional video for you to help understand the steps. Don’t forget to check it out.

A very popular way to serve this soup is in BREAD BOWLS.

The best part is that it is a Vegetarian Broccoli Cheddar Soup

It is Dinner ready under 30 minutes and super filling.

Broccoli Cheddar Soup Ingredients
Broccoli Cheddar Soup Ingredients

Ingredients of the Recipe

Isnt’t it wonderful that how just handful of ingredients can make a delicious meal? And to top that complete meal. Here is what you need for this Vegetarian Soup Recipe –

Broccoli – I used fresh broccoli florets for the recipe. And I would advise you the same. No to frozen broccoli florets. Cut the broccoli head real close to florets. Avoid stem part if you can. Save the stem part for later to make your own broccoli slaw salad or vegetable stew. Cut the florets real small. You can use less or more broccoli to personalize it.

Carrots – There are many recipes that use matchstick cuts of  carrots. But I prefer to use shredded carrots. Not the fine shred though. Shred it thick.

Celery – It is not required but I love to use it. Celery adds good bulk and texture to the soup.

Sharp Cheddar – Use sharp cheddar that is yellow in color for that golden rich color. Again there is no limit to using less or more. Use as much you like in your recipe.

Milk – I use 2% milk for most of my recipes. But feel free to use Heavy Cream or Full Fat milk for the recipe.

Then there is Onion & Garlic. Make sure to use white sweet Onion. No No to red onions.

Corn Starch is used as a thickening agent. It makes the recipe Gluten-free. It acts like a binder for all the ingredients to come together.

No Sodium Vegetable Broth – You can use water instead. But broth adds more richness. Use low sodium or sodium free if needed.

Salt & Pepper are used to season it. Simple, right? Although freshly milled black pepper does wonder to your soup. 

Kitchen Gadgets for the Recipe

Measuring Cups and Spoons

Chopping Board and Knife

Kitchen stirring spoon

Kitchen Colander

6 quart Instant Pot

Instant Pot Liner

Soup Bowls

Soup Spoons

 

Can I make this soup Vegan?

There is no recipe that can not be turned into vegan. Substitute butter with Olive oil or cooking oil. To replace milk, you can use any plant based milk.

Use vegan broth. To substitute cheese, nutritional yeast is a great choice along with plant based cheddar cheese. You can use cashew cream to give it a good body.

Can I skip corn starch?

Yes you can. But I would suggest not unless you are allergic to it. It thickens and binds the soup together. You can use any other kind of starch like arrowroot 0r potato starch.

Is Corn Starch and Corn Flour same?

In USA, corn starch and corn flour are 2 different things. But in many countries, corn starch is also known as corn flour. It is a very fine white colored powder textured flour/starch, used to thicken soups and stews.

Can I use mild cheddar for this recipe?

Yes you can use either mild or medium cheddar for this recipe. Adapt it to your liking.

Can I use market bought Shredded Carrots for this recipe?

Yes please do. Adapt the recipe as per your convenience.

Can I make this Broccoli Cheddar Soup in advance?

You definitely can. Prepare the soup in advance. But do not add cheddar to it if you are planning ahead of time.

Add cheddar only after reheating it and then stir it in.

How long will it stay good in refrigerator?

The soup can stay good up to 1 week when refrigerated. But it tastes best when consumed in 2 days.

Can I freeze this soup?

Yes you can. But as suggested above, freeze it before adding cheddar. Add cheddar when it is ready be eaten. Thaw, heat and stir cheddar in it. Eat.

Panera Copycat Broccoli Cheddar Soup in Instant Pot
Panera Bread Copycat Recipe

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Watch this Instructional Video for Broccoli Cheddar Soup

 

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How to make Panera Copycat Broccoli Cheddar Soup in Instant Pot?

Panera Copycat Broccoli Cheddar Soup in Instant Pot
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4.05 from 45 votes

Instant Pot Broccoli Cheddar Soup Recipe

This Broccoli Cheddar Soup is Panera Copycat recipe and the best part is that it is made in Instant Pot. Super delicious and so easy to make.
Course Main Course, Soup
Cuisine American
Keyword Broccoli Cheddar Soup, vegetarian instant pot recipes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 people
Calories 144kcal
Author simplyvegetarian777

Equipment

  • Instant Pot 6 quart or Mealthy Multipot
  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • Chopping board and knife
  • Kitchen Colander
  • Inner Pot

Ingredients

  • 4 cups Broccoli florets (no stems, just florets) chop them small
  • 1 medium White Onion finely chopped
  • 3 large Garlic Cloves minced
  • 2 stalks Celery washed, cleaned, & finely chopped
  • 1 cup Carrots thickly shredded
  • 3 tbsp Butter
  • 1 cup Cheddar shredded, sharp
  • 3 tbsp Corn starch
  • 2 cups milk
  • 4 cups Vegetable Broth use low sodium or no sodium
  • Salt & Black Pepper to taste

Instructions

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    Do watch the Instructional Video attached in the post for more clarity on the steps. Also read the NOTES section for options, substitutes & storage.

      Gather all the ingredients. Prepare all the vegetables as mentioned in ingredients list.

      • Place the inner pot inside Instant Pot. Plug it in. Press Saute Mode and set it on high. Once the screen displays HOT, add butter to it. As the butter melts, add chopped onions, minced garlic and chopped celery to the pot. Stir and Saute for about 2 minutes, till onions become soft.
      • Now add thickly grated carrots, broccoli florets and vegetable broth to the pot. Give it a stir and add salt + pepper to taste. Stir again. Cancel Saute Mode. Close the lid and set it to SEALING. Press Pressure Cook Mode and set it on HIGH for 3 minutes.
      • Once the timer goes off, follow QPR (quick pressure release). Open the lid and smush the vegetables well with the back of the kitchen ladle. If you like it chunky, then muddle it lightly. Set aside.
      • Now add cold milk to the corn starch and mix well with a whisk or spoon. Make sure that no lumps are left behind. Add this slurry to the cooked vegetables. Press Saute Mode on high and simmer for about 3-4 minutes till it thickens.
      • Lastly, add 1 cup of shredded cheddar cheese to the pot. Stir and cook for 2 minutes till cheese is all dissolved.
      • Hot Broccoli Cheddar Soup is ready to be served.

      Stove Top Instructions

      • Take a heavy bottom large sauce pan. Heat butter in it on medium heat. As the butter melts, add onion, garlic and celery. Give it a good stir and cook for 2 minutes till onions are softened. Now add broccoli and shredded carrots along with broth and salt + pepper. Mix it well. Bring it to a boil and then lower the heat to medium. Cover and simmer for about 15 minutes till vegetables are soft. You may need to add more broth/water on stove top cooking.
      • Once the vegetables are soft, lower the heat and mush them. Mix corn starch and milk well. Add it to the Vegetables. Give it a good stir. Simmer it on low till the soup thickens. Now add shredded cheese and keep stirring till cheese is completely mixed in it. Adjust the consistency of the soup as desired by adding more liquid. Also adjust the salt & pepper to taste.

      Notes

      Can I make this soup Vegan?

      There is no recipe that can not be turned into vegan. Substitute butter with Olive oil or cooking oil. To replace milk, you can use any plant based milk.
      Use vegan broth. To substitute cheese, nutritional yeast is a great choice along with plant based cheddar cheese. You can use cashew cream to give it a good body.

      Can I skip corn starch?

      Yes you can. But I would suggest not unless you are allergic to it. It thickens and binds the soup together. You can use any other kind of starch like arrowroot 0r potato starch.

      Is Corn Starch and Corn Flour same?

      In USA, corn starch and corn flour are 2 different things. But in many countries, corn starch is also known as corn flour. It is a very fine white colored powder textured flour/starch, used to thicken soups and stews.

      Can I use mild cheddar for this recipe?

      Yes you can use either mild or medium cheddar for this recipe. Adapt it to your liking.

      Can I use market bought Shredded Carrots for this recipe?

      Yes please do. Adapt the recipe as per your convenience.

      Can I make this Broccoli Cheddar Soup in advance?

      You definitely can. Prepare the soup in advance. But do not add cheddar to it if you are planning ahead of time.
      Add cheddar only after reheating it and then stir it in.

      How long will it stay good in refrigerator?

      The soup can stay good up to 1 week when refrigerated. But it tastes best when consumed in 2 days.

      Can I freeze this soup?

      Yes you can. But as suggested above, freeze it before adding cheddar. Add cheddar when it is ready be eaten. Thaw, heat and stir cheddar in it. Eat.

      Notes on Ingredients

      Broccoli - I used fresh broccoli florets for the recipe. And I would advise you the same. No to frozen broccoli florets. Cut the broccoli head real close to florets. Avoid stem part if you can. Save the stem part for later to make your own broccoli slaw salad or vegetable stew. Cut the florets real small. You can use less or more broccoli to personalize it.
      Carrots - There are many recipes that use matchstick cuts of  carrots. But I prefer to use shredded carrots. Not the fine shred though. Shred it thick.
      Celery - It is not required but I love to use it. Celery adds good bulk and texture to the soup.
      Sharp Cheddar - Use sharp cheddar that is yellow in color for that golden rich color. Again there is no limit to using less or more. Use as much you like in your recipe.
      Milk - I use 2% milk for most of my recipes. But feel free to use Heavy Cream or Full Fat milk for the recipe.
      Then there is Onion & Garlic. Make sure to use white sweet Onion. No No to red onions.
      Corn Starch is used as a thickening agent. It makes the recipe Gluten-free. It acts like a binder for all the ingredients to come together.
      No Sodium Vegetable Broth - You can use water instead. But broth adds more richness. Use low sodium or sodium free if needed.

      Kitchen Gadgets for the Recipe

      Measuring Cups and Spoons
      Chopping Board and Knife
      Kitchen stirring spoon
      Kitchen Colander
      6 quart Instant Pot
      Instant Pot Liner
      Soup Bowls
      Soup Spoons

      Nutrition

      Serving: 6people | Calories: 144kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 739mg | Potassium: 243mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4267IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg

      I am sure you are going to make this recipe soon. Please leave your feedback in the comments section.

      Thanks

      Sonal

       

       

       

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      34 Comments

      1. Huge hit in my house brilliant for those cold winter nights!
        My husband son and brother absolutely love this recipe and so easy to make!

      2. I made this soup today. It is amazing. I used heavy cream as I had no milk. When the recipe finished up in the instant pot, I used my immersion blender to make a smooth and creamy base before the cheese was added. A delicious dinner soup for us, with a couple of homemade croutons added. Great recipe, thank you!

        1. My recipe rating should have been 5 not the 2 that appeared with my comment….not sure what I did there……LOVE THIS SOUP!! Made it again this week…..may have an interesting outcome, as I dished out soup, made some extra serving to keep in the fridge, then froze the remainder…..it already had the cheese in there…..we will see how this all works out.

      3. Another winner! This soup came together quickly using Whole Foods pre-cut, pre-washed broccoli florets, and it was delicious. It was just what the doctor ordered for a cold evening with a toasted baguette. I added some smoked paprika (because I love it) and doubled the cheese because we are cheese folks, and it was very good the first day and even better the second. Thank you, Sonal!

        1. Do you leave the lid on after adding slurry and cheese? I’m thinking off as it probably needs to be stirred to keep from burning.

      4. Oh my! I need this Instant Pot Broccoli Cheddar Soup in my life. Must print your recipe. Thanks for sharing.

      5. This recipe sounds delicious. Perfect comfort food for chilly windy evenings like tonight. I like how simple it is.