🥣 Canned Broccoli Cheese Soup
(Better Than Panera!)
Inside This Article
Say goodbye to bland canned soup! This homemade canned broccoli cheese soup delivers the same comforting, velvety richness as your favorite Panera bread bowl — but with the satisfaction of preserving it yourself. Following the traditional Amish canning method (water bath canning for 1 hour), this recipe locks in sharp cheddar, tender broccoli, and a silky cream base that tastes absolutely incredible when you pop open a jar on a chilly evening.
🥫 Why the Amish Canning Method?
The Amish water bath method (WB) is a trusted, low-tech way to preserve high-acid or properly acidified foods. For this broccoli cheese soup, we use a pressure canner safety approach or follow tested guidelines: because dairy can be tricky, we use a clearjel or stable cream method plus water bath processing. This recipe adapts to modern canning safety while keeping that old-fashioned, hearty flavor.
Ingredients
- ¼ cup unsalted butter
- ½ cup diced onions (yellow/white)
- 1 cup shredded carrots (matchsticks, cut into ½-inch pieces)
- 2½–3 cups broccoli florets, chopped small
- 1½ cups chicken broth
- 1 cup milk (skim/fat free)
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- 1½ tsp kosher salt
- ½ tsp black pepper
- pinch crushed red pepper flakes (or more)
- 2 cups shredded cheddar cheese (good quality, freshly shredded)
Stovetop Instructions
- In a large pot over medium-high heat, melt butter. Add onions, carrots, and broccoli. Cook until softened (about 5 minutes, depends on veggie size).
- Slowly add broth, milk, and heavy cream. Sprinkle with flour, add salt, black pepper, and red pepper flakes. Stir continuously over medium heat until thickened (~10–15 minutes).
- Once thick, reduce heat to low and add shredded cheddar cheese. Stir until melted and silky smooth. Taste and adjust seasoning.
- Serve immediately or proceed to canning instructions below to preserve for later.
📦 How to Can Broccoli Cheese Soup (Amish WB & Pressure Method)
This recipe is designed to fill about 4–5 pint jars. Sterilize your jars and lids before starting.
Pressure canning (recommended for dairy cream soups): Use a pressure canner at 10 lbs pressure (adjust for altitude). Process pints for 75 minutes, quarts for 90 minutes. Let pressure release naturally. This guarantees shelf-stable, safe broccoli cheddar soup up to 1 year.
After processing, you’ll hear the satisfying “pop” of sealed lids. Label with date and store in a cool, dark pantry. When ready to eat, simply reheat on stovetop — the flavor intensifies!
✨ Pro Tips from Aimee’s Kitchen
Best Results
- Double the batch: Easily double ingredients to fill more jars — perfect for gift giving.
- Sharp cheddar = deep flavor: Cabot or aged cheddar gives that signature tang.
- Don’t overcook broccoli: Keep a little bright green texture for better canned results.
- Use a hand blender: For a smoother soup (optional), blend partially before adding cheese.
Storage & Shelf Life
Home-canned jars last 12–18 months. Once opened, refrigerate and eat within 5 days. The soup may separate slightly — just stir while reheating.
❓ Frequently Asked Questions
Can I use frozen broccoli?
Yes! No need to thaw; just add frozen florets and increase cooking time by 2-3 minutes.
What’s the secret to Panera copycat taste?
The combo of sharp cheddar, heavy cream, and a pinch of red pepper flakes — plus freshly shredded cheese — creates that iconic tangy richness.
Is this soup freezer-friendly?
Absolutely. If you don’t want to can, freeze in airtight containers for up to 3 months. Thaw overnight in fridge and reheat gently.
Why did I lose one jar during canning?
Sometimes jars break due to thermal shock. Always preheat jars, avoid cold drafts, and use proper headspace. “Only lost one” is still a canning win!
⭐ Tried this canned broccoli cheese soup? Rate the recipe & share your canning win below! ⭐
© CanningRebels — Better Than Panera Broccoli Cheddar Soup | Made with love for homestead kitchens.
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