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!!
Made the broccoli cheese soup for my mother-in-law and she was wowed. It was spectacular! Definitely not low cal but satisfying for a main dish on a cold evening. The carrots and the smoked paprika added another level of flavor that put it over the top taste wise.I will make this again.
Thanks for the 5 star review and glad you’ll make it again and that it was spectacular and she was wowed!
Really great soup! I might add a little more spice next time.
Thanks for the 5 star review!
This was really, really good. I decided to make a tripe batch and just go all in. I added all of the recommended spices and it turned out amazing. We put it in bread bowls for dinner and the family devoured it. Can’t wait to finish off the leftovers!
Thanks for the 5 star review and glad you tripled the batch and are excited about your leftovers!
This was amazing and def a slam dunk in my house! I substituted the vegetable broth for chicken and light half and half for regular. I double the recipe bc we have 4 people in my house and it said:
“YIELD: ABOUT 6 CUPS, SERVES 4 VERY GENEROUSLY OR 6 TO 8 MODESTLY”
….but it still wasn’t enough, only 3 of us were able to get a second helping, which is no biggie. I’m just going to quadruple the recipe next time. Thank you so much for this!! Keeping this in the books for always and forever now lol <3
Thanks for the 5 star review and glad this worked out great for you and yes just increase the batch size to match the appetites in your house :)
I made this for dinner tonight and served it with French bread. It’s so good! The bonus is it’s really easy to put together. Thanks for the great recipe!
Glad it was really easy to put together and turned out great for you!
Just finished having this soup. I didn’t have sharp cheddar so I used a package of velvetta squeeze cheese. It was delicious and a hit with the men of the house too. Thanks for sharing
Glad this was a hit and delicious!
Made this for dinner tonight and it was excellent. Thank you 😊 This is a keeper.
Thanks for the five star review and I’m glad it’s a keeper!
I’m making this tonight. I dont eat meat and was disappointed to learn that Panera uses chicken juice in theirs. Based on the reviews from others I know this will be great, can’t wait to go home and cook.
Great and enjoy!
Can you use frozen broccoli or only fresh??
I would use fresh – frozen would get too mushy.
This is the best Broccoli Cheddar soup! I use 4 year old white cheddar because I love strong flavours. The dry mustard powder and cayenne really enhance the falvours. I make this frequently as it is a favourite at home and at work.
Thanks for the five star review and I’m glad you make it frequently! I too love sharp and strong flavors and cheeses.
Made this for a quick dinner during a cool rainy night and it was amazing. I added andouille sausage and used cajun spices for a rally nice and hearty soup that pared perfectly with my homemade bread. Thank you for a fantastic soup!
Thanks for the five star review and I’m glad this hit the spot on a cool rainy night!
I made this soup and it came out perfect, I didn’t use the flour to thicken it because I used heavy whipping cream and I doubled the broccoli. But I will be making this again. Also think you can sub the broccoli and use potato and bacon bits to have a baked potato soup.
Thanks for the five star review and I’m glad you didn’t even need the flour thanks to the heavy cream. Yum!
I have baked potato soup here or yes do as you mentioned to this recipe https://www.averiecooks.com/loaded-baked-potato-soup/ or https://www.averiecooks.com/loaded-cheesy-bacon-corn-potato-chowder/
Just made this soup … It is amazing and better than panera by far !!! I added some fresh chunky bread on the side …perfection :) Thanks for posting this recipe !!!
Thanks for the five star review and I’m glad you think it’s better than Panera by far!
Hi, any suggestions for a way to make this without the flour or use a substitute for the flour? Thanks.
If you read through the comments, there was somebody who recently just made this using gluten-free flour.
I never use flour to thicken soups. Instead, I use instant potato flakes. It thickens soups nicely and adds a mild layer of flavor that pairs nicely with most thick soups.
This soup was so delicious! My Bf who was “burnt out on cheddar and broccoli”, ate 2 servings, and brought some for lunch the day after. We don’t use milk in our house, so I subbed the half and half for a cup of almond milk, and a cup of vegan protein broth. I also sauteed the carrots with onions so they were not crunchy. I also added a tiny but of turmeric, just to really add to the golden color of the soup. Over all, I will be making this once a week, until the cold weather is over!!!
Thanks for the five star review and I’m glad you’ll be making it once a week!
Very delicious! Mine came out a bit grainy. Any suggestions on how to make it less grainy and more creamy? Thanks!
It may have to do with the kind of cheese you’re using. Some cheeses aren’t as smooth as others and try another brand would be my advice.