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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As a child, I would sit at the dinner table for hours refusing to eat broccoli or carrots (thank goodness we had dogs). I made this soup at the request of hubs, and could not believe how delicious it was. I ate everything and didn’t even attempt to scoot any of the veggies out of the way. Hubs came into the kitchen as I was finishing it and caught me doing my happy dance that I do when I find a phenomenal recipe. Thanks so much for posting the recipe … mom will be so proud of me for finally eating my veggies!!
Wow that’s quite a story that proves that even people who may not really enjoy their veggies can enjoy this soup! Glad you did your happy dance!
If I could only give this recipe higher then 5!!! Absolutely THE best soup EVER!!! Period.
Thank you for sharing … it is now my family’s go to for everything… celebrations, casual suppers and of course, comfort soup when you need a hug and a pick me up.
Thanks for the five star review and glad you think it’s THE best soup EVER!!! :)
Glad it’s your family’s go to!
I made this soup almost exactly as listed and it was delicious! The only changes I made were to use what I had on hand -regular half and half, and shallots instead of onion. This will be a frequent dish in our house!
Thanks for the five star review and glad it will be a frequent dish in your house!
Love this soup! I kept the flour out (watching my carbs) and it still has a thickness to it without it….just amazing!
Thanks for the five star review and glad it turned out great without the flour!
I love this soup and make it often! It is very creamy and packed full of flavor. I make it just as written but sometimes I add additional veggies, like cauliflower or zucchini just because. Thanks. For such a good recipe. It has been passed long to friends many times
Glad you love it and make it often!
Can i use frozen broccoli??
I have given my thoughts on this in many other comment replies but short answer – no.
👍AWESOME!!! Absolutely the best broccoli cheese soup I ever made. Everyone enjoyed!!🙂 Already shared this recipe with family and friends to far away to invite over. Not vegan here and I added browned bacon pieces as I always have in the past. The spices and carrots were new to my recipe and absolutely added to the flavor. Can’t wait to make the other soups recommended. Thank you!!!!
Thanks for the five star review and glad this was absolutely the best broccoli cheese soup you’ve ever made!
Unable to leave well enough alone normally, I stuck with the recipe with only a single addition: a chopped bunch of scallions thrown in with the rest of the vegetables, and one substitution: we had some homemade chicken stock which I used.. I used piquant smoked paprika, which would probably obviate the need for cayenne for most, but added a pinch anyway. The soup tasted fantastic even before the added cheddar step. After the cheddar, it is truly over the top wonderful. I had to add more broth as the roux was a pretty substantial and it became really more of a stew than a soup. Truly wonderful recipe and many, many thanks.
Thanks for the five star review and glad it’s truly over the top wonderful for you!
This is the best broccoli soup I have ever eaten, and I have tried several recipes.
Thanks for saying it’s the best you’ve ever eaten!
I don’t usually leave comments on recipes because most of time, they turn out to be not as good as I thought they would but this one blew me away! I chose this one because I had almost everything the recipe called for (except I used mild cheddar off the block and 1c. heavy whipping cream and 1c. 2% milk because that’s what I had on hand) and it turned out great! Really does taste very similar to Panera…in my opinion, even better, because it’s cheaper and I can make it at home! I should’ve doubled it though because I’d say it made enough for only 4 servings and I definitely wanted more!
Thanks for the five star review and glad this blew you away and that you think it’s even better than Panera’s!
Averie has never steered me wrong and this recipe was no exception! I used a little over a cup of half and half and used 1% for the rest and it was plenty creamy! Tillamook cheddar knocks this soup out of the park! Yummm. Perfect for a cold day!
Thanks for the five star review and I’m glad that I’ve never steered you wrong with a recipe :) Thanks!!
very very very good. i will never go out for broccoli cheese soup again. 6 stars
Thanks for the five star review and I’m glad you will never go out for broccoli cheese soup again!
Very good! It was a little thin before I put the veggies in. I just heated up the onions and garlic again and added flour to that before adding to soup. Worked like a charm. Will make a double batch next time, it was so tasty!
Thanks for the five star review and I’m glad that you’ll make a double batch next time!
Amazing!
Thank you!
Oh. My. God.
I’m a total broccoli cheese soup snob.
This is the best broccoli cheese soup I’ve ever had.
That is all.
Thank you so much for sharing!
Thanks for the five star review and I’m glad this wasn’t winner for you!
This is the best broccoli cheese soup ever
Thanks for the five star review and I’m glad you think this is the best broccoli cheese soup ever!