The Best Broccoli Cheese Soup — 🥦🧀🤤 Make the best soup of your life at home in 1 hour! It’s creamy, CHEESY, and loaded with tender pieces of broccoli! Beyond words amazing and WAY better than Panera!
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This is the best broccoli cheese soup. Not only that, it’s some of the best soup I’ve ever tasted, period.
If you like Panera’s broccoli cheddar soup, this blows the pants off it.
It’s an easy soup to make and is ready in 1 hour. It’s absolutely perfect comfort food and I couldn’t stop eating it. I ate it for lunch and dinner for a couple straight days until it was gone. I loved this soup beyond words.
I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and lightened it up by using fat-free half-and-half. But you’d think that it was made with heavy cream based on how thick, rich, and truly decadent it tastes.
Broccoli Cheese Soup Ingredients
For this better-than-Panera copycat cheesy broccoli soup recipe, you’ll need:
- Unsalted butter
- Yellow onion
- Garlic
- All-purpose flour
- Vegetable broth or stock
- Half and half
- Broccoli florets
- Carrots
- Spices
- Extra sharp cheddar cheese
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Broccoli Cheese Soup
This is a very easy cheese and broccoli soup recipe, but there are a few fast-moving stages. Read the recipe before you start making the soup so you know what’s coming up next.
- In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned. Add the garlic, cook, then remove from heat.
- In a large heavy-bottom pot, add the remaining butter, flour, and cook over medium heat, whisking constantly, until flour is thickened.
- Slowly add the vegetable stock, whisking constantly, then the half and half. Let simmer over low heat until it has reduced and thickened some.
- Add the broccoli, carrots, spices, and the onion and garlic you previously set aside.
- Allow soup to simmer for about 20 to 25 minutes.
- While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls.
Tip for Softening the Vegetables
If you prefer very soft broccoli and carrots, you can either steam them before you add them to the pot and/or make sure the broccoli florets are quite small and the carrots are cut into very thin pieces.
I’ve never found pre-steaming necessary because the soup continues to simmer for 20-25 minutes after adding the broccoli and carrots, which is ample time for me personally for them to soften to my liking. However, in case you prefer very soft vegetables, steaming and/or paying closer attention to their size is an option.
Soup FAQs
Use a high-quality cheddar cheese that you grate yourself. Don’t use the cheapest cheese you can find because the flavor just isn’t there. I prefer extra-sharp, although sharp may be used. Pre-grated cheese in ziptop bags is resistant to melting and won’t incorporate well.
You could try, but it will be mushy. I hate mushy vegetables so I personally never would use frozen broccoli in this soup being that the broccoli is the star of the show.
I love broccoli and used plenty because I prefer big chunks of broccoli in every bite but you can use less. I also used some stalks to make use of the entire head and not waste any, but you can use florets only if preferred. Even people who ‘don’t like broccoli’ should love broccoli when it’s bathed in a creamy, cheesy broth.
There are a few optional spices like smoked paprika, mustard powder, and cayenne pepper. They’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor, albeit subtle. The cayenne doesn’t make the soup hot in the least, it makes it not taste boring.
Storage and Reheating
To store: Soup will keep in an airtight container for 5 to 7 days in the fridge. I don’t recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it.
To reheat: Reheat gently in the microwave for 30-second intervals. I find the soup is less likely to ‘break’ or separate when reheated in the microwave rather than on the stovetop, but do what you think is best.
Recipe Video Tutorial
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The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)
Ingredients
- 1 tablespoon + 4 tablespoons unsalted butter, divided
- 1 small or medium sweet yellow onion, diced small
- 1 clove garlic, peeled and minced finely
- ¼ cup all-purpose flour
- 2 cups low-sodium vegetable stock, chicken stock may be substituted
- 2 cups half-and-half, *
- 2 to 3 cups broccoli florets, diced into bite-size pieces
- 1 cup broccoli stems, diced into bite-size pieces (optional)**
- 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
- ¾ teaspoon salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon smoked paprika , (or regular paprika) optional and to taste
- ½ teaspoon dry mustard powder, optional and to taste
- pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
- 8 ounces grated extra-sharp cheddar cheese, with a small amount reserved for garnishing***
Instructions
- In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
- Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
- In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
- Slowly add the vegetable stock, whisking constantly.
- Slowly add the half-and-half, whisking constantly.
- Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
- While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
- Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.
- Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
- While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
- Transfer soup to bowls, garnish with reserved cheese, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you know the carbs per serving?
No I don’t but #4 here https://https://www.averiecooks.com/faq/
Hi, can’t wait to make this! Do you have the nutritional info?? I know there is cheese, but I am looking for a low-carb soup, that might be ok for weight loss.
I don’t have it but check this out, item #4 https://https://www.averiecooks.com/faq/
Made this for dinner tonight and we loved it! Delicious and cheesy. This recipe is way better than the Panera copy cat recipe. I will make this again! Thank you!
Thanks for trying the recipe and I’m glad it came out great for you!
I must say that this was a most excellent recipe and I will be using it as my go to recipe from this day forward. YUM!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll use it as your go-to!
Help! I made this soup –and it WAS the best tasting soup I’ve ever made–but it didn’t come out very creamy. It’s actually a little grainy despite my roux being thoroughly mixed and using good cheese I shredded myself. What can I do to keep from having that grainy, congealed texture?
Thanks for letting me know it was the best tasting soup you’ve ever made!
As far as consistency…hmmm, not sure what is going on. If your roux was thoroughly mixed and your cheese was hand-shredded, I would suggest using full-fat cream. Don’t use any reduced fat or ‘lite’ milks/creams. And anytime something gets congealed and it has dairy in it, that happens to me when I let the heat get too high and then it cools. I would lower the heat and take more time to get the cheese to melt which will also prevent the cream from ‘scorching’ – not saying it was scorched but erring on the side of cooler/slower/lower heat could help here. Please LMK if you remake!
I just made it again, using the same ingredients but watching my heat. I’m still getting a sort-of grainy texture to the soup, bit not as thick as it was before. I don’t think I’m reducing it too much… Next time (because I’ll keep making it) I’ll definitely use a full cream like you mentioned to see if that makes it even creamier. But thank you fie the tip on the heat. I kept it lower this time throughout and even pulled it off the heat while gradually adding the cheese. I’m seeing improvement and look forward to perfecting this!
Practice makes perfect! And yes use a full fat cream and I can almost guarantee that, in conjunction with monitoring the heat, will solve the problem 100%.
I made a cream & cheese based soup last winter for a big family dinner (which I have done several times). My husband suggested I transfer it to the crock pot on low so that I could leave it without babying it. However, it separated and became “grainy” or gritty, and I was mortified. In a panic, I strained the liquid into a bowl, leaving the veggies, etc. in the colander. I added some butter to the liquid and used a submersion blender to blend the liquid until it reverted back to the correct consistency. Then, I mixed all the ingredients back together, and it turned out fine. I believe the length of time on heat without being stirred made the fat in the milk start to separate. This is why adding a bit of butter and blending it corrected the problem. Maybe if I would’ve left it on the stove on low temp, and stirred it every time I walked by, it would’ve prevented the separation. Not sure if this helps, but I feel your pain! I’m going to try this Broccoli Cheese recipe for Easter Sunday!
I believe the length of time on heat without being stirred made the fat in the milk start to separate. <--- yes that is exactly what happened and since this recipe was written to be a fairly fast stovetop recipe rather than a crockpot recipe, I am not surprised that it separated but sounds like a little butter and blending saved the day - great thinking! And next time just do it on the stove. It's not really a 'fussy' soup to make on the stove and the results are predictable.
I found this recipe and tried it last night. I’ve never written a review on recipes, although I’ve tried many. Both my husband and I absolutely loved this soup. Perfectly creamy and not too rich. I did top it with bacon. This will definitely be a recipe I keep with me. Thank you!
Thanks for trying the recipe and I’m glad it came out great for you! Thanks for breaking your silence and commenting!
I just found this recipe and had to give it a try as my sister and I always get the broccoli and cheddar soup at Panera Bread. It was wonderful. I invited my sister to lunch and she loved it too. I used chicken stock, as that was what I had on hand. I also used regular half and half, as I think it gives you better results. Again thanks for a great recipe. It really is better than Panera.
Thanks for trying the recipe and I’m glad you think it’s better than Panera… me too :) And yes you can’t go wrong with real half and half!
great recipe, i have made this many times, but this recipe was the best… i doubled it.. my family had soup night and i was ask to bring broccoli cheese… they ate it so fast,my daughter that hosted soup night did not get any.. my granddaughter has ask me to make some more… this was the most popular soup at the hospital where i worked for many years [ wednesday was broccoli soup day @ brigham & women’s hospital, boston,ma] that is how i first started making it years ago… but your recipe is the BEST thanks this will be my go to recipe from now on…
Thanks for trying the recipe and I’m glad it came out great for you! Glad it will be your go to recipe from here on!
Thank you very much for these great recipes I want to try them out for my family I know they will enjoy especially sweet Potato Pepper and Coconut milk
This is definitely the best recipe I have ever found for this creamy and luscious soup. Thank you! I have to admit though that I sauteed the onions and garlic in refrigerated leftover bacon grease, added nutmeg to the spice mix, and split the cheese mixture into 1/2 freshly grated extra sharp cheddar, 1/2 Mexican Velveeta, and added fresh grated Pecorino. It also froze and reheated like a charm ;)
Forgot to mention I also used low sodium chicken stock so this version is NOT vegetarian ;)
Thanks for trying the recipe and I’m glad it came out great for you! Can’t go wrong with bacon grease for flavor! Glad it was the best soup ever for you!
wow! by far, this is the best broccoli soup I have ever made…..and I have made many decent recipes – this one is exceptional ! I will be thanking you for this one frequently ?
Thanks for trying the recipe and I’m glad it came out great for you! The best ever!
Hi again Averie
As I mentioned in my last message, I am no cook. I am very inexperienced in cooking! So it’s lovely that you gave step by step instructions for the cheese and broccoli soup! Thank you.
One thing I did wonder is ….should I have COVERED the the simmering mixture in recipe point 6 ( I.e. the half and half, veg stock, butter and flour mixture)?
And should I have COVERED the simmering mixture in recipe method point 9 (I.e. the above mixture that now also includes the broccoli, carrot and onion)?
I’ve read some soup recipes recommend covering with a lid, so just wondered if I should have done this in your recipe?
I’m going to make the soup again so your suggestions will be greatly appreciated.
Thank you
You don’t need to cover at any point, no. As for the carrots, sounds like you had thick carrots that you sliced extremely thin. If it makes sense in the future, just cut the slices in half if they’re too wide. Glad you enjoyed the soup and will make again.
Hi averie
Thank you for your recipe for cheese and broccoli soup. It tastes very nice. However, I’m not sure if I did the carrots right! I chopped 2 large carrots into very thin rounds but that meant there seemed to be so many large (but thin) round pieces of carrot in the soup. So, in the end , I used scissors while the soup was cooking to cut up all the large round pieces of carrot.
Your photos don’t seem to look like my soup- mine has so much carrot and I can’t really see any large pieces of carrot in your photos.
Any suggestions?
P.s. I am no cook and this is one of the first recipes I’ve attempted to follow!
Thanks for any help you can give.
You are right Averie.. this is the BEST of the BEST soup I had EVER MADE and HAD!…. *over the moon about it*
This recipe is surely a keeper.. and anyone thinking about making it.. MAKE it!.. You won’t be disappointed.
Thanks for trying the recipe and I’m glad it came out great for you! Glad you agree it’s the best of the best!
I’m going to make this today, but it would be helpful in printing out the recipe if you did NOT include the video link. Why would I want to print a picture of a video? I had to save as a PDF then as a WORD doc to edit out the large video box and bring it down to a practical size.
Thanks I’ll pass this along to my tech team and have them take a look at it so this doesn’t happen.
Probably a dumb question, but when you say 8oz grated, you mean an 8oz block of cheese, not 8 ounces once it’s grated, right??
Well 8 ounces would be 8 ounces no matter whether it was a block or grated but yes use an 8 oz block, grate it, and add. Enjoy!
Hey I was wondering if it’s okay to use medium cheddar and some velveta just don’t have any sharp cheddar and it’s storming outside… so no extra trip to the store for me!
It should be fine. Velveeta melts like a charm. It may not have quite the depth of flavor but I think you should be ok with it.