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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I consider myself a pretty accomplished cook and love soup of all kinds. I usually start with an online recipe for something I’ve never made and will make as-is, then make alterations to my taste the next few times until it’s just right for my guy and me. I’ve made this a few times with various alterations but have to admit the original has been the best thus far…very nicely done. Going to make again today with bacon added to the onions as recently suggested, because…well, bacon!
Thanks for the 5 star review and glad that my original version is your favorite :)
I never comment on recipes, but I loved this! Made this soup with coconut cream (actually 13oz of coconut cream and 3oz of oat milk because I didn’t want to open another can!) and I added potatoes and a tablespoon of nutritional yeast because why not?! So so creamy, cheesy, and delicious! Highly recommend this recipe
Thanks for the 5 star review and for taking the time to comment!
Glad that the coconut milk, oat milk, potatoes and nut.yeast all worked great here!
This soup is Awesome so much flavor. I used chicken stock in place of Vegetable broth. This is definitely on my family’s favorite list. Ty
Thanks for the 5 star review and glad it turned out awesome for you!
Read the recipe twice?? Lol…. this isn’t rocket science
You’d be surprised the comments I get. You can’t even imagine really. Hence, my wording.
5 stars! This was my 1st time making this soup and it was AMAZINGLY DELICIOUS! I mostly followed the recipe but tweaked it. I added gnocchi (cooked separately and then added at the end), used frozen steamed broccoli instead of fresh. Didn’t need to add the cheese (I used bagged) to the soup because it was already creamy and delicious but used it as a garnish instead. I used chicken stock instead of veggie. Seasonings were salt, pepper, old bay, onion powder and chili flakes.
Thanks for the 5 star review and glad it was amazingly delicious and that the tweaks you made worked out so well! You’re the first person who’s ever mentioned adding gnocchi, I bet it worked really well in this broth!
Too much life story not enough broccoli cheese recipe
Feel free to get your recipes from a cookbook or another source where it’s JUST the recipe.
Here, on MY website, you may have to put up with a bit of my life story in exchange for the (free) recipes.
Happy Holidays!
Awesome answer, Averie! Happy Holidays! And thank for sharing this recipe. I’m preparing it right now on this cold and rainy So Cal day.
I saw that it was raining and nasty in Southern California. I’m not in San Diego right now and I’m on vacation and I’m so glad to avoid that weather. Stay warm and dry!
How can it be “not enough broccoli cheese recipe”, the complete recipe and instructions are there just scroll down if you’re in such a hurry. At least you took the time to be a dick.
I totally agree with you MRSPIERCE!
Lol loved this. Thanks for the smile.
I made this with about 4 oz of heavy cream and half & half, it seemed a little heavy so I thinned it slowly with 2-3 cups water and doubled the broccoli to serve it alone as a hearty meal. The flavor of the heavy cream shone through even after thinning with water. It simmered about twice as long to cook all that broccoli. I used organic bone broth chicken stock.
Thanks for the 5 star review and glad that you were able to balance it out. I have never used heavy cream for this reason; for my personal tastes I know it would seem too heavy for me.
This soup was delicious, creamy, and the best broccoli cheese soup I have ever had.
Thanks for the 5 star review and glad it was the best broccoli cheese soup you’ve had!
This is absolutely a winner. I wouldn’t change a thing.
Thanks for the 5 star review, glad you loved it, and wouldn’t change a thing!
I like this recipe but the pictures are awful. Reminds me of cheese dip with broccoli inside.
Wow it’s always shocking what people will say to other people on the internet when they feel they can get away with it…sort of like people cutting you off and driving rudely when they are in their car and think they can get away with it.
Dana, if you’d like to make a recipe from scratch, photograph it, and then put it on your website for all the world to see and come critique, be my guest. Try photographing soup….it’s not the easiest thing :) nor is taking photos of food in general. Feel free to email me some pics from your camera roll of food photos you’ve recently taken. I’d love to see them. All the best to you.
I thought this section was for reviews. Calm down. Sunshine you are not.
It’s for legitimate RECIPE reviews. Not insults or rudeness.
Any tips or changes when doubling or tripling this recipe? We loved it last time and we are a family of 6 so I really would prefer to triple it. Does that mean it will cook differently? Anything I need to do differently? I’m not an expert cook lol. Thanks for any feedback!
Thanks for the 5 star review and glad that it’s a big hit with your family of 6! I have never done that but it would probably double or triple just fine without any specific other tips.
Sounds delish and I can’t wait to try it with the unusual spice additions.
Just a handy tip precook the broccoli by steaming until crisp, then plunge into ice water. This way it will stay a vibrant green in the soup rather than getting all washed out in color.
Great tip to share!
You nailed this recipe! It is delicious!!!
Glad it was delicious for you!
I made this tonight and it was fantastic. Also I can say 100% that it’s a very forgiving soup. I used what I had and made mistakes because A – I had only skimmed the recipe ahead of time and wasn’t going back to the store and B – I was rushing. I only used one pan and just made the roux in with the onions and let them cook extra with the soup which was fine because I like them very soft anyway. I also wasn’t aware that my boyfriend had used most of the butter so I cooked the onions in olive oil and used the 3 tbsp I had for the roux – I ended up adding another tbsp of olive oil into the roux. I also cooked the carrots ahead of time so they would be super soft and just mushed them in and used my remaining 1/4 cup of heavy cream mixed with whole milk. I also forgot to add the garlic to the onions and it only made it into the stock raw. I didn’t measure the broccoli and just added an entire bag of frozen florets. I didn’t have anything but pre grated cheddar so I just used that. And I added two leftover baked potatoes for thickening in case my roux was lacking. Turned out great will definitely make again.
Thanks for the 5 star review and glad that this worked out great with your improvisations on the fly and that you’ll definitely make again!
This turned out perfectly creamy and tastes absolutely delicious!
Glad this came out perfectly creamy and delicious!
I only have whole milk on hand, no cream or half and half. Has anyone made this with milk? Was it too thin?
I haven’t done it but as long as you know it will be thinner, probably ok. I would also use a bit less, or add slowly, and see how it’s looking and adjust accordingly.
Your recipe was delicious and made even more-so by adding the suggested spices. I used a combination of half and half and milk; it was exquisite. Thank you!
Thanks for the five star review and I’m glad this was exquisite!
This was amazing even with the bagged cheese the only change I made was I used chicken broth and added diced potatoes. Where two teenagers in the house who don’t particularly take to soup this was an A+++. Thank you so much for sharing especially with the winter months quickly approaching. I will be trying this next in the Crock-Pot!
Thanks for the five star review and I’m glad that this was a hit with your teenagers!
Hearty soup. No bad after taste. After making the soup I put it in a slow cooker to take to work. Great recipe.
Thanks for the five star review!
I have never made cream based soups before, so when I searched for Broccoli and Cheese soup.. your recipe came up front and center. I made this for myself and my husband.. it was delicious, the spice combination is wonderful and added such a depth of flavour. Thank you so much for sharing this wonderful recipe, we will be enjoying it again.. Deserves MORE than 5 Stars.
Thanks for the five star review and I’m glad that my recipe popped right up and that you think it deserves more than 5 stars, what a lovely compliment!