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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I was looking around for creamy soup to make for dinner and found your website, liked the looks and ingredients in the recipe, so I made this delicious Broccoli Cheese soup today. Very very delicious. I might try and puree a portion of to see if that is an alternative..
Thanks for the 5 star review and glad this turned out great! Others have pureed a portion of it for a smoother overall texture with reported success although I never personally have.
I made this today for the very 1st time ! It was amazing 😉 Certainly will be on my menu again and again and again 🤗I m in Scotland 🏴 thought I’d just drop that in 🥦🙏🤗
Thanks for saying hi all the way from Scotland! Glad to hear you made this and it turned out amazing!
I can’t stop making this soup! It’s the best combination of texture and flavor. Perfection!
Thanks for the 5 star review and glad you’re loving it!
Delicious….this recipe is a keeper. I don’t much like broccoli either.
I might partially steam the broccoli next time.
Thanks for sharing!
Thanks for the 5 star review and glad it’s a keeper even though you’re not even a big broccoli fan!
I make recipes from the Internet all the time. I have never ever commented on one or reviewed one. That being said, OH MY SOUP. I made the recipe EXACTLY as written, with the exception of doubling it. I absolutely love smoked paprika so I always have that on hand and even had some dry mustard I found in my pantry. Along with just a pinch of the cayenne. This is probably about the seventh or eighth broccoli cheddar soup recipe I have tried. My family loves broccoli cheddar soup but I haven’t been able to find a recipe that just hits that special soup spot. My search is over. This recipe is bookmark, screenshotted And printed. It is amazing. Absolutely amazing. You are a genius for the spices that you put in this. You’re absolutely right, It just enhances the flavor. My 14 year old son had a friend over for dinner and his friend pronounced this “epic.” He’s 100% right. Myself, my 14-year-old son and his 13-year-old friend and my four-year-old daughter ate almost an entire pot of this recipe doubled. It is delicious. The depth of flavor, the texture, the use of fat-free half-and-half so it’s creamy but not overly cream flavored. You’re a genius. That’s all I can say. Thank you so much for this recipe. I will never again use another one. And anybody on the fence about whether or not they should make this? Make it. Don’t try to get fancy and add a bunch of stuff or take stuff away. Make it exactly as it is written and you will not be sorry. This is everything. And she’s right. Hands-down is it better than Panera and I don’t think I can ever eat Panera soup again. You ruined it for me. Thank you again for the fantastic recipe. By the way we are also kind of my hero for how you’ve checked that one commentor who left the nasty life story comment. I loved every second of the life story and I loved the recipe better. Thank you!
Thanks for the 5 star review and glad you are in love with this soup! Thanks for all your kind words and compliments, I really appreciate them :) Glad you’ll never need the Panera version again and that even the teenagers were huge fans of this!
I made this today for a quick lunch and served it with a homemade black pepper Asiago bread and it turned out great! I didn’t have half and half on hand so I used 1/3 cup heavy whipping cream and 2/3 cup unsweetened coconut milk to substitute for each cup of half and half. I also did not have carrots so used corn. The soup was delicious!!
Thanks for the 5 star review and glad this was delicious and that the modifications you made turned out great!
Made this soup today, exactly as your recipe shows and it did NOT disappoint! Very yummy! I doubled the recipe for my husband to take to work on the cold snowy nights up here in Canada! My kiddos also loved this soup. It was so easy to make. Thank you again!
Thanks for the 5 star review and glad the soup didn’t disappoint and that your double batch is coming in handy for work time lunches!
Only had 1 cup of broccoli so I included 2 cups of cauliflower. Tasted great.
Thanks for the 5 star review and glad that a mix-and-match of broccoli and cauliflower worked great!
I am almost done making this soup and it is already delicious. I did substitute chicken stock for veg but otherwise left this masterpiece alone. I will put it in the fridge overnight so flavors can further develop and it will be served tomorrow at a luncheon I am hosting for friends. Everyone is tired of Christmas fare and just want something simple and warming (we are in the Midwest and it is COLD…) so thank you for sharing this recipe and your lovely intro.
Thanks for the 5 star review and glad that it’s delicious!
I agree – by this time everyone is usually done with Xmas food and ready for real food, especially where it’s cold outside!
How many does this recipe serve?
It’s indicated in the yield section of the recipe.
Excellent soup…thank you for sharing!!! I will be making it again and again.
Thanks for the 5 star review and glad that it was excellent and that you’ll make it again and again!
This soup is delicious. I softened some broccoli stems with the onions, garlic and a little chicken stock. I blended it up and added it to the soup for more broccoli flavor. I also added some Parmesan cheese. So good.
I am glad that it turned out delicious for you with and of course, Parm cheese is always a great idea!
Great recipe, I used vegetable broth and 5% cream instead.
Thank you !
Thanks for the 5 star review and glad that that combination worked out great for you!
I came across this recipe and can’t wait to try it!!
Delicious and I will make it again!!!
Thanks for the 5 star review and great to hear you’ll make it again!
Just made this soup and it was delicious. Followed the recipe with the exception of adding cayenne and we loved it. Next time I will include the cayenne for a little more flavour dimension.
Thanks for the 5 star review and glad that it was delicious! I think it’s even better with the cayenne for flavor dimension as you said.
Just made this and it was perfect! Very kid friendly, if your kids are like mine and love grating cheese! Was just what we needed after the holiday binge. Thanks so much for taking your time to help us. Now to see what to try next.
Thanks for the 5 star review and glad that it was perfect and you even were able to get the kids involved!
I am making this right now. Waiting for veggies to soften. Tasted the broth and it’s amazing. Can only be better after cheese is added. I added a bit more broth as it seemed too thick. Used a combo of milk and regular half and half. The fat free version has sweetener in it. Can’t wait to eat it!
Thanks for the 5 star review and glad that this tasted delicious already!