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.
Recipe Video Tutorial
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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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Generally, I’m not a big broccoli fan but this was a great way to serve it, I’ll be making it again, thanks for the recipe
Thanks for the 5 star review and glad this was a hit and you’ll be making it again!
This really is the best broccoli cheese soup I’ve ever made and I’ve tried a ton of recipes. I always make a double, triple or quadruple batch. I freeze and heat up on the stovetop all the time without issues.
Thanks for the 5 star review and glad this was the best broccoli cheese soup recipe you’ve tried and it sounds like you’ve sampled lots! Great to hear about freezing/reheating without any issues, too!
I’ve made this recipe a couple time I pulled it out today to do it and I failed wondering how much butter and flour do I use to make the roux when doubling the recipe I think that’s where I went wrong ?
Possibly, hard to say when making a double batch, you may not necessarily need to double the roux. I have never doubled this soup so can’t say for sure.
i have made this recipe many times.. it is family and friends soup night this weekend and this is a favorite of most everyone.. i already have secret request to make extra.. my nephews best friend loves it.. i was told to make him some to go.. but not to tell his wife.. i am so glad i found this recipe. because it is one of my best recipes. i get request for other food that i make too.. thanks again for this recipe [i google it every time i make it, just to make sure i have the right ingredients]
Thanks for the five star review and glad that you have many this many times and it’s always a hit and requested!
Would I be able to freeze portions of this soup for meal prepping? If so, how do I do it?
Other people have written in the comments before they’ve frozen this soup with success but I never have tried.
Great recipe , will definitely be a keeper . Delicious !!
Thanks for the five star review and I’m glad it’ll be a keeper!
Amazing! I made it with whole milk because I spaced the half and half at the store and it’s what I had. Still rich and creamy. The spices aren’t specifically noticable, but add depth that makes it absolutely delicious. Definitely making this one again!
Thanks for the five star review and glad that it was great with whole milk. I agree, the spices are specifically noticeable but do add the depth that make it irresistible!
What a wonderful recipe!
It felt like a “soup day” because it was rainy and cool. I looked in the fridge and decided that broccoli and cheddar was the way to go.
The instructions are superb. I love it when idle time (simmering) is filled with next steps (chopping) to make it as time efficient as possible.
It was so tasty and filling! My husband said, “This goes into the keeper file.”
Great recipe! Thank you!
Thanks for the five star review and I’m glad you appreciate my details so that you can not ‘just’ be idle and can chop and get ahead. Glad this is a keeper!
Hi Avery!!! Making this ASAP – what’s the calorie intake per serving? And serving size?
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I am working on reformatting all of my 2500+ recipes into a new format and am about 75% done and when done, all will have the nutritional stats. You can always input yourself online and see what you come up with.
Just made this for dinner, was a huge hit and will make again!
I’m glad it was a huge hit and you’ll make it again!
This soup is FANTASTIC! Wow, Best soup Ever!
Thanks for the five star review and I’m glad it’s fantastic and the best soup ever!
Super delicious! I just made this!
Mine seemed a little too thick, so I whisked in a little extra broth to thin it out just a little. But like.. super tasty soup.
Thanks for the five star review and I’m glad that it was delicious! And yes liquid levels/thicknesses can vary so you did the right thing with a little extra broth.
This is by far the best broccoli cheese soup ever. Double the recipe, you wont regret it!
Thanks for the 5 star review and glad you think it’s by far the best broccoli cheese soup ever!
This was soooo yummy! Even my toddler loved it and asked for a second serving! :-) The only thing I would change is the amount of salt. I will put just a tad less next time and it will be perfect! Thank you for this recipe :-)
I’m glad even your toddler asked for a second serving and that it turned out so yummy! Yes just salt to taste next time. Some cheeses can be saltier than others so it’s a bit of trial and error depending on the exact cheese used and personal pref for salt.
This was the best soup I’ve ever made! Thank you so much for this recipe!
Thanks for the 5 star review and glad this is the best soup you’ve ever made – wow – awesome!
I really Love broccoli cheese soup and having this tonight for dinner really made my day!
Thanks for the 5 star review and I am glad it made your day!
Hi Averie!
Quick question. I’ve tried this recipe a few times, and I love the flavor of it!
However, I’ve ran into the issue a few times where at the end there seem to be some, almost curdling?
I usually don’t notice until the very end, so I’m wondering if it has to do with the way I’m adding the cheese, or if maybe the cream is really really sensitive to the heat being too high?
Anyways, any thoughts?
Yes after you’re adding the cheese, I imagine that you are either cooking it too long or at too high of a temp. Reduce temp, low and slow, and that should fix it. And then once the cheese has melted, no more heat. And/or use fattier milk/cheese. The higher the fat content, the more resistant to curdling.
No lie…better than Panera! Just watched my son eat five bowls! Delicious! Very easy to make but I definitely recommend preparing the ingredients ahead of time.
Thanks for the 5 star review and I’m glad to hear you think it’s better than Panera!
I am making this recipe for the second time because I loved it the first time. It froze well in glass containers with plastic locking lids and reheated in the microwave days later. The soup stayed together completely. Tasted wonderful. Thanks for the recipe
Thanks for the 5 star review and I am glad to hear it froze well and reheated in the microwave just fine! Great news and glad you are making it again!