YUM.

When I see Broccoli Cheddar soup on any menu, it’s always a solid – “YES, PLEASE” from me. I used to make the dairy-packed, cheesy pot of gold all of the time, but after my husband and I discovered his dairy-intolerance, it wasn’t a staple in our house anymore.

Until this recipe.

This Whole30 Panera-Copycat Broccoli Cheddar is about as close as you can get to the real deal. If you’re making it in the instant pot, it cooks in MINUTES.

It couldn’t be easier!

Don’t forget to pin this recipe on Pinterest to save for later!

Print Recipe

Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}

Prep Time

5 minutes

Cook Time

8 minutes

Servings

Ingredients

• 1 Large onion diced
• 12 oz Broccoli florets frozen
• 10 oz Riced broccoli frozen - sub 10 oz more broccoli florets
• 10 oz Butternut Squash chopped
• 1-2 Whole carrots shredded (about 1 heaping cup)
• 6 cups Broth chicken or veggie
• 1 1/2 tsp Pink salt
• 1 tsp Black pepper
• 1 tsp Thyme leaves
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 2/3 cup Raw cashews
• 2 tbsp Arrowroot powder optional

Prep Time 5 minutes Cook Time 8 minutes Servings Ingredients 1 Large onion diced 12 oz Broccoli florets frozen 10 oz Riced broccoli frozen - sub 10 oz more broccoli florets 10 oz Butternut Squash chopped 1-2 Whole carrots shredded (about 1 heaping cup) 6 cups Broth chicken or veggie 1 1/2 tsp Pink salt 1 tsp Black pepper 1 tsp Thyme leaves 2 tsp Garlic powder 2 tsp Onion powder 2/3 cup Raw cashews 2 tbsp Arrowroot powder optional

Instructions

Instant Pot directions

1. To the instant pot, add onions, broccoli, riced broccoli, carrots, broth, and seasonings.
2. Cook on High Pressure for 8 minutes.
3. Once the timer goes off, do a quick release of the pressure.
4. In a blender, combine the cashews with at least half of the broth and most of the butternut squash and big broccoli florets until very smooth. (it took about about 30-45 seconds in my Vitamix) It's ok if there are still some chunks of onions, broccoli, and squash left behind - whatever your preference!
5. Add the cashew mixture back to the instant pot and stir to combine.
6. On saute mode, cook for about 3-4 minutes or until the soup has thickened up.
7. If the soup is not thick enough for you, mix a couple tbsp of water or broth with 2 tbsp of arrowroot. Add this slurry into the soup and cook on saute mode for another few minutes while stirring constantly. The arrowroot will thicken the soup even more!
8. If you can tolerate dairy, feel free to mix in a little handful of shredded cheddar cheese. Either way, you're going to get all of that good creamy, slightly cheesy flavor of that favorite soup!

Stovetop directions

1. In a large soup pot over medium heat, saute diced onions in 1 tbsp of oil for 5-8 minutes until slightly softened.
2. To the pot, add the squash, broccoli florets, riced broccoli, carrots, broth, and seasonings.
3. Stir, cover, and cook for 25-30 minutes until the veggies are very soft.
4. Remove as many of the big veggies as you can along with about half of the broth and add it to a blender with the raw cashews.
5. Blend the cashews, veggies, and broth for about 30-45 seconds or until it's completely smooth.
6. Add the cashew mixture back into the soup pot.
7. Reduce the heat to medium low and cook for 5-10 minutes until thickened.
8. If the soup is still not thicken enough for you liking, follow the directions in step 7 from the Instant Pot instructions.