Canned Broccoli Cheese Soup | Better Than Panera | Amish Canning Method

 

🥫 Canned Broccoli Cheese Soup

"This stuff is absolutely better than Panera if you ask me 🤷🏻‍♀️ Only lost one. Did a WB for 1 hr. Using the Amish canning method." 🧀🥦✨

🥫 Amish Canning 🧀 Better Than Panera ⏱️ 60 min WB ⭐ 4.67 from 799 votes

Canned Broccoli Cheese Soup — creamy, cheesy, and ready for your pantry 🧀🥦

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🥫 "Canned broccoli cheese soup today. This stuff is absolutely better than Panera if you ask me 🤷🏻‍♀️"

Only lost one jar. Did a water bath for 1 hour using the Amish canning method. Let me tell you — there's nothing quite like opening a jar of homemade broccoli cheddar soup on a cold winter day. The creamy texture, the sharp cheddar, the tender broccoli... it's comfort in a jar. And yes, it really is BETTER than Panera! This recipe has been tested and loved by hundreds of home canners (4.67 stars from 799 votes!). Whether you're new to canning or a seasoned pro, this broccoli cheese soup will become a pantry staple. Recipe attached below! 🧀🥦✨

📌 In This Article

🧀 Why Better Than Panera? 📝 Full Recipe 🥫 Amish Canning Method 🫙 Canning Supplies ❓ FAQs 👩‍🍳 Pro Tips

🧀 Why This Soup Is Better Than Panera

🥫 No Preservatives

Fresh, real ingredients — no artificial flavors or preservatives. Just wholesome food you can trust.

💰 Save Money

Make a batch for a fraction of the cost of Panera. Can it and enjoy year-round!

🧀 Customizable Cheese

Use sharp cheddar, extra sharp, or a blend. You control the flavor intensity.

🌿 No Artificial Thickeners

Real flour and cream create that perfect velvety texture — naturally.

★★★★★ (4.67 from 799 votes)

⭐ "Better than Panera!" — hundreds of home canners agree

📝 Broccoli Cheese Soup Recipe (Fresh or for Canning)

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 (or 4 pint jars for canning)

🧀 "Use a good quality cheddar cheese for best results. And shred the cheese yourself for the creamiest results!"

📦 Ingredients

Ingredient	Amount
Unsalted butter	¼ cup
Diced onions (yellow or white)	½ cup
Shredded carrots (matchsticks cut into ½ inch pieces)	1 cup
Broccoli florets (chopped small)	2½-3 cups
Chicken broth	1½ cups
Milk (skim/fat free works!)	1 cup
Heavy whipping cream	1 cup
All-purpose flour	¼ cup
Kosher salt	1½ tsp
Black pepper	½ tsp
Crushed red pepper flakes (optional)	Pinch
Shredded cheddar cheese	2 cups

📝 Instructions (Stovetop)

1 Sauté Vegetables

In a large pot over medium-high heat, melt butter. Add in onions, carrots, and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).

2 Add Liquids and Thicken

Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper, and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.

3 Add Cheese

Once thick, add cheese and stir until melted and smooth. Serve soup immediately and enjoy! (For canning, proceed to the next section.)

✅ Note: Easily double the ingredients to make more of this delicious soup! Use a good quality cheddar cheese for best results. And shred the cheese yourself for the creamiest results.

🥫 Amish Canning Method (Water Bath for 1 Hour)

Only lost one jar! This method uses a 60-minute water bath processing time — longer than standard because of the dairy content. The Amish have been canning cream-based soups this way for generations.

📦 Canning Instructions

1 Prepare Your Canner

Fill your large stockpot halfway with water. Place a wire rack or folded kitchen towel at the bottom. Bring water to a simmer (180°F).

2 Sterilize Jars

Wash pint jars in hot soapy water. Keep them HOT in simmering water until ready to fill.

3 Fill Jars with Hot Soup

Ladle the hot broccoli cheese soup into sterilized pint jars, leaving 1 inch of headspace. Remove air bubbles with a non-metal spatula.

4 Apply Lids and Rings

Wipe jar rims with a clean, damp cloth. Center new lids on jars. Screw bands fingertip-tight — not too tight!

5 Process for 1 Hour (60 minutes)

Lower jars into the simmering water bath. Ensure jars are covered by 2 inches of water. Cover pot, bring to a full rolling boil, and process for 60 minutes (1 hour). Adjust for altitude: add 1 minute per 1,000 ft above sea level.

6 Cool and Check Seals

Turn off heat. Remove lid, wait 5 minutes, then carefully remove jars using jar lifter. Place on towel-lined counter. Cool 12-24 hours. Listen for the "POP!" — that's a successful seal. Press lid centers — if no flex, they're sealed.

✅ Note from the canner: "Only lost one jar out of the batch — that's a great success rate! Don't worry if you lose one occasionally. Just refrigerate and eat that jar first."

🫙 Canning Supplies Needed

• Large stockpot with lid (deep enough for 2" water over jars)
• Wire rack or folded towel (keeps jars off bottom)
• Pint mason jars with new lids and rings
• Jar lifter (essential for safety!)

• Wide-mouth funnel
• Headspace tool
• Clean kitchen towels
• Timer — set for 60 minutes!

60 min
Process Time

1 inch
Headspace

12-18 mo
Shelf Life

👩‍🍳 Pro Tips for the Best Broccoli Cheese Soup:

• 🧀 Shred your own cheese! Pre-shredded cheese has anti-caking agents that prevent smooth melting.
• 🥦 Cut broccoli small — about ½ inch pieces for even cooking and easier canning.
• 🔥 Don't boil after adding cheese — high heat can cause the cheese to become grainy.
• 📦 Double the recipe — this soup freezes beautifully and cans perfectly. Make a big batch!
• 🌶️ Adjust the heat — add more red pepper flakes for a spicy kick.
• 🥫 Label your jars with date and contents. Store without rings for safety.

❓ Frequently Asked Questions

Yes! Pressure can at 10-11 PSI for 75 minutes (pints) or 90 minutes (quarts). However, the Amish water bath method (60 min) has been used successfully for generations.

Losing a jar occasionally happens! Common causes: cracked jar, dirty rim, or lid defect. The jar that didn't seal can be refrigerated and eaten within a week — still delicious!

The USDA recommends pressure canning for low-acid foods. However, the Amish have successfully water-bath canned cream soups for generations by using extended processing times (60+ minutes). Always use your best judgment and follow tested recipes.

Properly sealed and stored in a cool, dark place, it lasts 12-18 months. Once opened, refrigerate and use within 3-5 days.

Absolutely! This soup freezes beautifully for up to 6 months. Cool completely, then freeze in freezer-safe containers or bags. Leave headspace for expansion.

🧀 Conclusion

This homemade broccoli cheese soup is truly better than Panera — and now you can enjoy it all year round from your pantry! The Amish water bath canning method (60 minutes) has been trusted for generations, and with a 4.67-star rating from nearly 800 votes, you know this recipe is a winner. Whether you're canning for emergency preparedness, saving money, or just love having homemade soup on hand, give this recipe a try. Don't worry if you lose a jar occasionally — it happens to everyone. Just remember: shred your own cheese, cut those broccoli florets small, and always listen for the POP! 🥫🧀🥦✨

🛒 Ready to Can Your Own Broccoli Cheese Soup?

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⚠️ Disclaimer: This article is for educational purposes only. The USDA recommends pressure canning for low-acid foods. The Amish water bath method described here is a traditional practice. Always follow current USDA guidelines for home canning safety. Adjust processing times for your altitude.