You know that creamy, dreamy Panera broccoli cheese soup we all crave? Well, guess what—I cracked the code for making it at home in your air fryer! And here’s the kicker: it’s only 3 Weight Watchers points per serving. I’m not kidding! After one too many “quick” Panera runs turned into full-blown cheat days, I knew I had to find a better way. This version gives you all that rich, cheesy comfort without the guilt. Plus, it’s ready in about 15 minutes flat—just enough time to toast some crusty bread for dipping. Trust me, once you try this, you’ll never look at takeout soup the same way again.
Why You’ll Love This Air Fryer Panera Broccoli Cheese Soup
This soup is my weeknight hero—here’s why it’ll be yours too:
- Crazy fast: Ready in 15 minutes (yes, really!), faster than driving to Panera
- No fuss: Just dump, stir, and let the air fryer work its magic
- Weight Watchers win: Only 3 points per bowl but tastes totally indulgent
- Creamy dreamy: That silky cheese texture we all obsess over, no roux required
- Flavor bomb: Garlicky, cheesy goodness with perfect tender-crisp broccoli
I make this at least twice a week—it’s that good and that easy. The air fryer gives it that just-right thickness without any sticking or burning. Total game changer!
Ingredients for Air Fryer Panera Broccoli Cheese Soup
Here’s everything you’ll need to make this creamy dream come true – I promise it’s all simple stuff you probably have already:
- 2 cups fresh broccoli florets – About 1 small crown, chopped into bite-sized pieces (trust me, fresh makes all the difference here)
- 1 cup shredded sharp cheddar cheese – The good stuff! Pre-shredded works in a pinch but block cheese melts smoother
- 1 cup low-fat milk – I use 1% but any milk works except skim (it’s too watery)
- 1/2 cup chicken or vegetable broth – Low-sodium is best so you can control the salt
- 1/4 cup finely diced yellow onion – Minced small so it practically disappears into the soup
- 1 tablespoon all-purpose flour – Our magic thickener (gluten-free blend works too)
- 1 teaspoon garlic powder – Not garlic salt! We want pure garlicky goodness
- Salt and pepper to taste – I start with 1/4 tsp salt and 5 cracks of pepper
See? Nothing fancy – just real ingredients that come together into something magical. Now grab your air fryer basket and let’s get cooking!
How to Make Air Fryer Panera Broccoli Cheese Soup
Okay, let’s turn these simple ingredients into that glorious cheesy soup you’ve been dreaming about. Here’s exactly how I do it – step by step:
- Preheat that air fryer to 375°F (190°C) – takes about 3 minutes. No preheating? Your cook time will be off!
- Toss everything (except cheese) in a big bowl – broccoli, onion, flour, garlic powder, salt, pepper. Get those florets nicely coated.
- Transfer to an air fryer-safe dish – I use my little ceramic baking dish that fits perfectly in the basket.
- Pour in the liquids – broth first, then milk. Give it one gentle stir – don’t go crazy mixing!
- Air fry for 10 minutes – set your timer for 5 minutes first. When it beeps, give it a good stir (this prevents flour clumps).
- Add the cheese – sprinkle it evenly over the top and let it melt for 1 minute right in the air fryer. Then stir like your life depends on it until it’s all velvety smooth.
That’s it! You’ll know it’s done when the broccoli’s tender but still bright green and the soup coats the back of a spoon. Pro tip: Let it sit for 2 minutes before serving – it thickens up perfectly!
Tips for Perfect Air Fryer Broccoli Cheese Soup
After making this soup more times than I can count (seriously, my air fryer might be tired of me), here are my absolute can’t-miss tips:
- Fresh broccoli is non-negotiable – Frozen turns mushy and watery. Look for bright green, firm florets about the size of a quarter.
- That halfway stir is crucial – Set a timer! It prevents flour lumps and ensures even cooking. I use this time to scrape down the sides too.
- Cheese matters – Sharp cheddar melts best. If you want extra creaminess, swap half for Monterey Jack or Gruyère.
- Watch your dish size – Too small and it’ll bubble over; too big and it won’t cook evenly. Aim for something that leaves about an inch of space around the edges.
- Taste before serving – Broccoli can vary in saltiness. I always add an extra pinch of garlic powder and a squeeze of lemon at the end for brightness.
One last thing – don’t skip the resting time! Those 2 minutes off heat let the flavors marry and the texture get luxuriously thick. Now go forth and make cheesy magic!
Ingredient Substitutions & Notes
Listen, I get it – sometimes you gotta work with what’s in the fridge. Here’s how to tweak this recipe when life (or your pantry) throws you curveballs:
- Broth swap: Vegetable broth works just as well as chicken – I actually prefer it on meatless Mondays! Just avoid beef broth (too strong) or water (too bland).
- Milk alternatives: Almond milk works in a pinch, but stick to unsweetened original. For extra creaminess, try half almond milk and half canned coconut milk (the lite kind).
- Cheese variations: Out of cheddar? Swiss, Gouda, or even pepper jack make fun twists. Just steer clear of pre-shredded “salad style” cheeses – they don’t melt right.
- Flour options: Gluten-free 1:1 flour blends work perfectly here. Cornstarch (use 2 tsp instead of 1 tbsp flour) is my backup plan when I’m totally out of flour.
- Broccoli hacks: In a real pinch, frozen broccoli florets can work – but thaw completely and pat DRY first. Expect a slightly softer texture.
Two big warnings: First, don’t use heavy cream instead of milk – it’ll break and get greasy in the air fryer. Second, fresh garlic can burn at this temp, so stick with garlic powder. Otherwise? Go wild and make it yours – that’s the beauty of home cooking!
Serving Suggestions for Air Fryer Broccoli Cheese Soup
Now that you’ve got this gorgeous pot of cheesy goodness, let’s talk about how to serve it up right! My absolute must-have? A hunk of crusty bread for dipping – that slightly crisp exterior giving way to a soft middle is pure heaven when dragged through the soup. I’m partial to a warm baguette or sourdough, but even whole wheat toast works in a pinch.
For lighter days, I love pairing it with a simple side salad – think mixed greens with cherry tomatoes and a tangy vinaigrette to cut through the richness. And here’s my secret move: sprinkle some extra shredded cheese and broccoli florets on top right before serving. It looks fancy but takes zero effort, plus you get those satisfying little cheese pulls with every bite!
Storage & Reheating Instructions
Okay, let’s talk leftovers—because yes, this soup reheats like a dream! Here’s how I keep it tasting fresh:
- Store it right: Pour cooled soup into an airtight container (I love my glass Pyrex with the snap lid) and pop it in the fridge for up to 2 days. Any longer and the broccoli gets sad.
- Reheat gently: Microwave at 50% power in 30-second bursts, stirring between each. Or, my favorite—toss it back in the air fryer at 300°F for 3-4 minutes, stirring halfway. No high heat or you’ll risk breaking the cheese!
- Revive the magic: If it thickens up too much, stir in a splash of broth or milk when reheating. A quick hit of fresh black pepper and garlic powder brings back that just-made flavor.
Pro tip: Freezing’s a no-go here—dairy soups tend to separate when thawed. But trust me, it’s so good you won’t have leftovers anyway!
Nutritional Information
Here’s the delicious truth about this soup’s nutrition – it’s shockingly light for how rich it tastes! Based on my exact recipe (with 1% milk and reduced-sodium broth), here’s what you’re getting per generous 1-cup serving:
- Calories: 180 – Less than half of Panera’s version!
- Fat: 9g (5g saturated) – All that cheesy goodness without going overboard
- Carbs: 12g – Only 10g net carbs thanks to 2g fiber from the broccoli
- Protein: 12g – A solid hit from the cheese and milk
- Sodium: 320mg – Much lower than restaurant soups
- Weight Watchers Points: Just 3 per serving – My favorite number!
Now, a little honesty – these numbers can wiggle a bit depending on your exact ingredients. Use full-fat cheese? Add about 30 calories. Swap almond milk? Drop 2g fat. That’s why I always say: nutrition labels are guides, not gospel. The important thing? This soup lets you enjoy serious comfort food while staying on track – and that’s what really counts!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the ones I hear most about this magical air fryer soup:
Can I use frozen broccoli instead of fresh?
You can, but fresh is way better! Frozen broccoli turns mushy and releases too much water. If you must use it, thaw completely and pat it bone-dry first – but expect a softer texture.
Is there a dairy-free version that still tastes good?
Absolutely! Swap the milk for unsweetened almond milk and use vegan cheddar (the kind that melts, like Daiya). The texture won’t be quite as creamy, but it’ll still hit those cheesy notes.
Why does my soup look grainy?
Two likely culprits: cheap pre-shredded cheese (it has anti-caking agents) or overheating. Always shred your own cheese and add it last, just until melted – no boiling!
Can I double this recipe?
Yes, but don’t overfill your air fryer! Use a larger dish and increase cook time by 2-3 minutes, stirring more frequently. Better yet, make two separate batches – it’s so quick anyway!
What if I don’t have an air fryer-safe dish?
No sweat! A foil pan works (just double it up for sturdiness), or even a small oven-safe bowl wrapped in foil. Just avoid anything plastic, obviously!
Air Fryer Panera Broccoli Cheese Soup: Only 3 Points & Irresistible
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Low Fat
Description
A quick and easy air fryer version of Panera’s famous broccoli cheese soup, with only 3 Weight Watchers points per serving.
Ingredients
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup low-fat milk
- 1/2 cup chicken or vegetable broth
- 1/4 cup diced onion
- 1 tbsp all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your air fryer to 375°F (190°C).
- In a bowl, mix broccoli, onion, flour, garlic powder, salt, and pepper.
- Transfer the mixture to an air fryer-safe dish.
- Pour in broth and milk, stirring gently.
- Air fry for 10 minutes, stirring halfway.
- Add shredded cheese and stir until melted.
- Serve hot.
Notes
- Use fresh broccoli for best texture.
- Adjust cheese amount to taste.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Air Fryer
- Cuisine: American