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!
Table of Contents
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
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Creamy Soup Recipes:
30-Minute Creamy Chicken Noodle Soup — Why have regular chicken noodle soup when you can have CREAMY instead? Pure comfort food at its finest! Ready in 30 minutes, an instant family favorite, and PERFECT for chilly weather!!
Beer Cheese Soup — The BEST recipe for decadent beer cheese soup that’s loaded with flavor, including two different types of cheeses! A comfort food family favorite soup that’s perfect for chilly weather.
Jalapeno Popper Soup — If you like jalapeno poppers, you’re going to LOVE this EASY soup that’s ready in 30 minutes! Hearty, comforting, loaded with bacon, potatoes, and jalapeno in a creamy, cheesy, rich broth!
Creamy Chicken Pot Pie Soup with Biscuits — All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy and ready in just 30 minutes!
Loaded Baked Potato Soup — In this loaded baked potato soup, potatoes are baked until tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions.
Loaded Cheesy Chicken Chowder — Potatoes, chicken, carrots, corn and more!! Thick, creamy, rich, and wonderfully cheesy!! Fast and easy comfort food that everyone loves!!
Better than Panera?! YOU WEREN’T LYING! This was definitely the best broccoli cheese soup I’ve ever made (or had). I followed the recipe exactly (except I cut the carrots differently…just a preference) and I wouldn’t change ONE THING! It’s hearty, yet light (I’m guessing from the use of fat free half and half) and full of flavor. All I could hear from my family while eating this were slurps and “yum” and “oh my god”! I just printed this recipe out (a rarity for me). It’s definitely becoming a staple meal (with a loaf of sourdough and some oyster crackers).
Thanks for the five star review and I’m glad that this will become a staple and that it’s the best broccoli cheese soup you’ve ever made or had!
How many servings does this soup make? Sounds yummy and look forward to making it for my bible study luncheon!
I would say 6 to 8 but I think it also depends on how big the servings are and if this is the only thing being served or not.
Yup, best soup I’ve ever made/eaten. Love the spices. Was not expecting to love it so much. I do use less carrots, though. I like the flavor they add, but I only use about a half a carrot.
Thanks for the five star review and I’m glad that this exceeded your expectations!
Delicious!!!!I did add two more cups of vegetable broth which seemed to make more soupy . I may have added more broccoli then it called for. Didn’t really measure . Will likely make it Christmas !
Thanks for the five star review and I’m glad you will likely make for Christmas!
I want to make this for a soup cook-off. Will it be ok for several hours in a slow cooker do you think? If I make sure to stir often?
I’m not sure because of the cheese and dairy how that will go for hours. I never have tried so cannot say for sure.
Made this tonigh. It’s delicious! Added some bacon when I sauteed the onions + a lot more broccoli (about 5.5 cups) Blended the soup a bit with my immersion blender before adding the cheese.
Glad that you loved the soup and sounds like the extra broccoli worked out just fine!
I just made this and it is by far the best Broccoli Cheese soup ever!
Thanks for the 5 star review and glad it’s by far the best Broccoli Cheese soup for you!
I have a question. I used frozen broccoli that I had let thaw while I was making the soup. Once done, the carrots and broccoli were still kinda crunchy.
1. Did I not simmer at a high enough temp, or are they supposed to be kinda crunchy?
2. Could I make myself sick using frozen Brocolli that isn’t all the way cooked?
Broccoli is a vegetable and you can eat it raw without being sick. Crunchy like popcorn or has some texture rather than complete mush? Depending on how you like your soup vegetables, simply simmer longer to taste.
Do you precook cook the broccoli?
no
Have made this several times and love it. Follow recipe exactly. Bought Panera’s broccoli cheddar soup today at sams club and was very disappointed. Won’t do that again
Thanks for the 5 star review and glad you don’t need to buy Panera’s anymore!
YUUUUM! I needed a soup to warm my soul after a trip to the pumpkin patch. This was awesome! I was a little concerned because I felt like my roux wasn’t as thick as it should be but I didn’t want to overheat anything, so I carried on. After adding sharp cheddar and white cheddar it seemed to have the perfect texture. The flavors are spot on! Thanks- this ones a keeper!!
Thanks for the 5 star review and glad this is a keeper and that the flavors are spot on! Roux’s can be a little deceiving sometimes but usually things thicken in time and glad that’s what happened for you too.
Made this twice now (the first time I had to improvise a couple of ingredients and it was still amazing so decided to do it again) delish!!!! I’ll be freezing it this time so good to know there is good response from freezing it!
Thanks for the five star review and I’m glad that you have plans to make it again!
I made the soup all the way and when I added the cheese and it was block cheese it got grainy . Not sure what I did wrong. The flavor was great and the steps where easy.
It probably ‘broke’ which is something that can happen after adding dairy if you cook it too long or over too high of heat. Reduce the heat next time is my advice.
This soup is amazing! My one of my children and I have celiac disease, so we can’t eat gluten- nor can we eat Panera anymore. I substituted the flour with Bob’s Redmill GF flour and added cornstarch as needed. It has turned out amazing every time I made it! Thanks for the recipe, if was very easy to convert to a GF version.
Thanks for the five star review and I’m glad it was easy for you to convert to GF!
I made this and it is delicious! One of my favourite winter soups! 2 things: I grate the carrot and do NOT omit smoked paprika….it’s so good! smoked paprika is an amazing spice! Thanks for the recipe!
Thanks for the five star review and I’m glad you love the soup! I agree with you about smoked paprika, love it!
Oh my gosh this is so creamy and fantastic, I made a Panera copycat a few months ago and was gritty, this is fantastic my new go to broccoli cheese soup
Thanks for the five star review and I’m glad this is your new go-to!