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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Hi Averie! Thanks for a great recipe. This is the first of yours I have made and I will be making this again! I thought I had everything I needed for it, but realized I didn’t have enough broccoli, so I made it with half broccoli and half cauliflower. It was wonderful! Just thought I’d pass it along in case anyone else finds themself in the same situation. I did have to simmer a bit longer, but it was well worth it!
Thanks for the 5 star review and glad it was wonderful with half broccoli, half cauliflower! Glad to know that works just as well!
what purpose do the carrots serve? just to help with color?
Flavor, texture, color
I followed the recipe except for three changes: I used a GF baking blend instead of flour, eliminated the carrots, and added extra broccoli, which was in large pieces that I broke down as the soup simmered. A-MA-ZING!
Thanks for the 5 star review and glad that it worked great with the GF flour you used!
This soup was positively delicious! I did however change it up simply because i wanted a higher yield. I used 2 cups of heavy cream and 4 cups stock (I used chicken) That way there was plenty go around my large family!
Thanks for a great recipe!
Glad it was delicious and that you were able to stretch the yield for your family!
This recipe was fantastic! I followed it exact without changing a thing and it was one of the best soups I’ve ever had! One thing I did was instead of chopping carrots I used match stick carrots to make it easier but otherwise this recipe was easy and yummy!
Thanks for the 5 star review and glad it was one of the best soups you’ve ever had!
This recipe was so tasty!! OMG deliciousness.
I didn’t add the carrots however, just a bit more broccoli.
And a splash or two of liquid smoke since I only had regular paprika. I also made sure the broccoli florets were bite sized. Living in Cali allows me the luxury of getting fresh organic for reasonable prices. So I prefer fresh rather than frozen.
I’m thinking it’s fairly low carb, as well. Just another bonus!
Glad it was so tasty and I bet the liquid smoke added a nice touch!
I followed the recipe exactly, but the carrots and broccoli were a bit al dente. I did not expect that. However, my family loved the soup. It had a really good flavor.
Glad they loved the soup. Just simmer it a bit longer then or cut your pieces smaller next time. Very easy to correct.
This is my all time favourite recipe. I’ve made it multiple times and it’s always been perfect. I use frozen, cut broccoli because it’s cheaper and saves a lot of time. The soup itself also freezes and then reheats great!
Thanks for the 5 star review and I am glad it’s your all time favorite!
How many servings does this make?
recipe says: ABOUT 6 CUPS, SERVES 4 VERY GENEROUSLY OR 6 TO 8 MODESTLY
I followed the recipe exactly as stated and it was amazing!
Thanks for the 5 star review and glad it was amazing!
Just wondering if I could make this using
frozen broccoli ?
I strongly recommend fresh for this recipe.
I made it with 16oz package of frozen florets today and it’s awesome! I’ll try fresh next time though.
Glad that frozen florets worked out awesome and that you’ll try the soup again too!
Absolutely delicious! I added a bit of lemon juice at the end to brighten it up — otherwise perfect. Served with crusty bread for a treat on a cold rainy day.
Thanks for the 5 star review and glad it hit the spot on a cold rainy day!
This soup was delicious! I had a ton of leftover broccoli from a veggie tray, so I found this recipe. It was super easy and my whole family loved it. My three-year-old gobbled it up and was asking for more. I was in a time pinch, so I sauteed my onions and garlic, and then made the roux in the same pot with the onions. I carefully whisked it, and there was no need for two pots. It was really easy. Great recipe! It’s a keeper.
Thanks for the 5 star review and glad that you were able to combine this into a one pot soup and use your extra broccoli, too!
Awesome soup i will be making this one again and I will not change a thing! :-)
Thanks for the 5 star review and glad you’ll make it again!
Delicious … I didn’t measure the spices I season to taste. I also had to make my own half and half with a portion because I only had 1 cup so I mixed 1/2 cup heavy cream with 1/2 cup 2% milk and a full cup regular half n half otherwise I followed the recipe!!! It was sooo good!!!! Only thing missing was some crusty bread! Way better than Panera
Thanks for the 5 star review and glad it was way better than Panera!
Just wanted to chime in that I have successfully frozen + thawed this soup and it did well! Thanks for the great recipe. :)
Thanks for the 5 star review and for chiming in that the freezing/thawing has worked well for you!
I also find that this soup freezes well as we did last winter. Making another double batch just now with broccoli from our garden. Will enjoy this evening and evenings to come this coming winter.
Thanks for the 5 star review and glad that you are able to make it with homegrown broccoli!
That will taste especially delicious come this winter when you dig into your frozen stash.