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.
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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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Averie-YUM! What a delicious and flavorful soup! I loved it. I made it exactly as you suggested (used whole milk since I had on hand) and the seasonings were perfect. This one is a keeper-thanks!
Thanks for trying the recipe and I’m glad it came out great for you!
Is it an entire 8 ounce block of cheese shredded, or is it just 8 ounces measured out of shredded cheese?
An entire 8 ounce block of cheese shredded, yes.
Unfortunately I am not a big fan of broccoli. Is it possible to substitute it with cauliflower and still make it tasty enough?
I have not ever tried this soup with cauliflower. I find cauliflower to be a bit more tender than broccoli and breaks down quicker so I would cook it for slightly less time.
Made the soup with 2 cups broccoli and 2 cups of cauliflower. And I used homemade chicken stock and added some shredded chicken. All of your tips were super helpful and recipe was easy to follow. Whole family loved it. Not a drop leftover!!! And I am reformed… no longer do I hate broccoli!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you no longer hate broccoli, either!
This soup is awesomeness in a bowl. I’ve made it twice already each time tweaking a little bit. I added 1/2 a chicken bullion (sp) cube, 2 celery stalks and 1 small russet potato just to use up some veggies. The addition of cayenne pepper is great here. Great soup. Thanks for the recipe!
Glad this is a winner and that you’ve already made it twice this week! Always great too when you can use up other veggies you have on hand!
Could this be done in a crockpot somehow?
I’m sure it could but I never have tried. It only takes 30ish mins on the stove, I find that easier than messing with a CP.
Can I use heavy cream. Don’t have 1/2 &1/2
Yes enjoy, it will be super luxurious.
This is an absolutely delicious soup!! The spices really enhance the flavor; almost makes it taste like Gouda!! While I love the flavor, my kids like it a little more bland. So I quarter the mustard and paprika and leave the cayenne out. Then I add just a tiny little pinch of each to my bowl and stir!
Thanks for trying the recipe and I’m glad it was a hit for the whole family!
This recipe was so good, I had to leave a comment. Don’t leave out the spices because they’re just perfect in the recipe, I can certainly say this is better than panera bread.
Glad you loved the recipe with the spices as is!
This is a great soup and cheaper to make than buy at a bagel store!! Can’t wait to share it with family and friends
You were not kidding about this soup…HOLY MOLY —- so delicious. I followed your recipe to the letter and it did not disappoint. Thanks for a fantastic soup!
Glad you really loved it, followed it to a T, and are super happy!
Any way to make this in the Crockpot? I think I might try it. I’d have to do the roux on the stovetop but maybe everything else could be done in Crockpot. It sounds amazing!!
I haven’t tried it that way so can’t give suggestions or thoughts on how it would work but I think others have done it if you scroll through some comments.
Does anyone have any suggestions for translating this for an instant pot? Not sure what to do in regard to the roux.
I haven’t tried it that way so can’t give any suggestions.
Thanks for sharing your recipe. I’ve tried a few on Pinterest and I think this one is the best. I used 2% milk because that is all I had on hand and it was still nice and creamy.
Glad that you think my recipe is the best and good to hear that 2% milk still worked out well!
This soup is delicious! The combination of flavors is wonderful and very filling. We will definitely make this again. Loved by adults and children alike. ?
Thanks for trying the recipe and glad you love it and will make it again!
Can this be reheated in a crockpot? I have a soup bar party and would love to try this but need to be able to keep in a crockpot. Thanks!
Probably but because I haven’t tried it I can’t give specific info. Good luck!
I’ve never tried it that way but I believe others have had success based on the comments.
This really was quite good. How could it not be, with all that cream? In the past when I’ve made broccoli cheese soups, I use mostly stock and just a small amount of heavy cream. Now I know what I’ve been doing wrong all this time!
Also, I didn’t saute the onion separately. I sauteed it in the soup pot, added a bit more butter, then the flour for the roux, then the stock and cream. If you wanted to remove the onions, you could do that too, but still use the same pot. But why dirty another pot? Doesn’t seem necessary.
Thanks for the great recipe.
Thanks for trying the recipe and glad you enjoyed it!