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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Hands down the BEST soup I’ve ever had. Even better than Panera’s. I made the process easier by getting all the ingredients prepared…and set aside, first. I used frozen broccoli. I cooked the broccoli with the matchstick cut carrots..just long enough to take away the crunch. I grated 12 oz of sharp cheddar rather than the 8oz. I measured out the spices and set them all aside…along with the reg half n half, sauteed MINCED ONION AND MINCED GARLIC..and chicken broth. This way..I was able to focus on the whisking. I used the dry mustard..paprika..and cayenne pepper. You’re right..the spices added so much flavor. I think this is what makes it BETTER than PANERA’S. I served the soup with sliced French bread loaf. It was AMAZING. My picky teens even loved it. It’s a keeper.
Thanks for trying the recipe and glad it came out great for you! Glad you think it’s better than Panera’s, too!
I found this when racking my brain for a potluck soup recipe. This is delicious!!! The flavors really shone through. I doubled the recipe and used 1/2 chicken stock and 1/2 veg stock. I also used a white extra sharp cheddar (I love white cheddar!!) along with a regular extra sharp. Turned out GREAT! Thank you!
Thanks for trying the recipe and glad it came out great for you!
I’m not sure why but this recipe has turned out grainy, vegetables hard both times I’ve tried. I even tried to cook the vegetables beforehand for a little while the second time. I followed the ingredients and instructions to a T. I’ve never had trouble making broccoli cheddar soup before…
I’m not sure why you’re having trouble. Hard for me to say from afar. I get 99% positive feedback on this recipe so I don’t know what to advise. Did you watch the video? Maybe that will help.
Do you have the nutrition data in the broccoli cheese soup? and all other recipes?
https://www.averiecooks.com/faq/ Item #4
Made this recipe twice. Best broccoli cheddar soup I have ever had. I ended up freezing half and just dethawed and heated some out of the freezer yesterday. Heated in a pot on the stovetop, didn’t separate at all and tasted just like the day I made it over a month ago!!!, I added one more cup of broccoli and left out the onion since I don’t care for them…but other that that, i followed the recipe exactly. Thanks for sharing the recipe!!!!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s the best recipe you’ve ever tried and that freezing/thawing worked perfectly!
This recipe is ON POINT. I read and reread as directed, and read again and again to make sure I got it. The only thing different I did was saute the carrot and onion together and made the roux with them and used gf flour. The rest was to the T. It’s really super great!
Thanks for trying the recipe and I’m glad it came out great for you! Glad to know that GF flour works fine for the roux – I’ve had a few people now tell me they have used GF flour with success so that’s great!
can you use frozen broccoli?
I strongly recommend fresh as frozen tends to be on the mushy side already when it thaws, and then adding it to the soup it will get even mushier.
I was just wondering if you are supposed to blanch the broccoli or put it in raw. Rookie question, I know!
No you don’t need to. The broth will cook it just fine. Blanching could render it overcooked and too mushy for my liking.
Excellent recipe! I used chicken stock, whipping cream and bacon for garnish! Spices added a smooth flavor!
Thanks for trying the recipe and I’m glad it came out great for you! I bet the whipping cream made it so silky and luxurious tasting!
Delicious!! I tweaked it by adding shredded chicken and rice to feed a household, and OMG so good!! Will be added to my go-to list for dinner recipes.
Thanks for trying the recipe and I’m glad it came out great for you! Glad the chicken and rice worked out great and that this is going on your go-to list!
I typically like to do crock pot soups, so I was a little hesitant to try this. I mostly followed the recipe. Some changes I made were not putting the milk in right away after the stock. I waited till the last 5 minutes of simmering because I read other recipes that don’t put it in until the very end, but I didn’t know how the veggies would cook. Also, I used frozen broccoli, so I steamed the bags in the microwave a bit just so they wouldn’t go in frozen. I added 5 small potatoes to make it a chowder and celary, since most soups call for it. I also put in some cottage cheese since I was a little short on cheddar.
Overall, it is a great soup base. I love experimenting with different ingredients and I am glad I tried this recipe. I wonder how it would taste with a mix of broccoli and cauliflower.
Have a blessed day!!
Glad it turned out great overall! I am surprised the cottage cheese worked out well but glad it did. I think it would be just fine with doing a broccoli/cauliflower mix or just using cauli.
This was amazing. I had to double the recipe for my size family but there is only enough for one person to have leftovers today. Thanks for a GREAT recipe. I loved the spices in it to add that great flavor. Great job!
Thanks for trying the recipe and I’m glad it came out great for you!
Made mine with 1-1/2 cups buttermilk (because I had it on hand) and 1/2 cup half n half. Delicious!!!
Thanks for trying the recipe and I’m glad it came out great for you and glad the buttermilk worked!
I would love to make this Gluten Free so that my whole family can eat it (plus I don’t keep any regular flour), what Gluten Free flour would you recommend?
It’s such a small amount of flour that I would use your fave GF flour blend. But I have never made this with GF flour and so I can’t comment on how thick (or not) the soup will turn out to be in the end since you’re making a GF roux. LMK how it goes!
There is a modified food starch you can use to thicken it called Ultra-gel. Not sure how it would affect the taste but I would still add the butter. I use it for sauces and soups all the time and it works great. completely tasteless and works with hot or cold recipes. Also it eliminates the skin that forms on top and keeps it from turning to gel in the refrigerator
I recommend gluten free soy flour, I used it for this soup and it’s delicious
Glad that the GF soy flour worked well for you!
Is there any way you could make this soup in a crock pot, or could you transfer it to a crock pot to heat it up if you wanted to take the soup to a party?
I would make as written and then just put in a low slow cooker once at your destination to keep warm.
This was the best broccoli cheese soup I’ve ever had. I didn’t have veg broth so I just used chicken broth and it was FANTASTIC!! Can’t wait to make this again!! Thank you!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was the best ever for you!