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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No dry mustard,, will soup still come out ok. First time making it and I’ve decided I liked your recipe the best <3
I’m sure it will be fine overall but lack the exact same flavor as if you use the dry mustard.
The best broccoli cheese soup & so easy!! I used Lucerne cheese which is mediocre but it was still delicious.
Thanks for the 5 star review and glad that it was delicious! I live in CA and have Lucerne cheese at my local grocery store and glad it still worked out well here.
Yep, new go-to recipe for broccoli cheese soup. And in case anyone happens to read this—I used the cheap cheese (store brand pre-shredded zip top bag cheese, medium cheddar), and it still worked out perfectly and melted/blended in fast and nicely with regular half and half.
Thanks for the 5 star review and glad this is your new go to for broccoli cheese soup! Glad your cheapie cheese worked out just fine too!
Amazing! I’ve made other broccoli cheese soups in the past, but this one wins hands down! Awesome flavor and consistency. My whole family loved it including my picky 13 year old daughter…a win!
Thanks for the 5 star review and glad my recipe wins hands down and that your entire family, even the pick teen, loved it! Yay!
This was a great recipe. Everyone loved it. Definitely will be our “go to” for broccoli cheddar soup.
Thanks for the five star review and I’m glad to hear this will be your go to broccoli cheese soup!
Made this soup today for the first time. I made it with chicken stock. Otherwise, followed recipe exactly. This is quite literally the best soup I have EVER tasted! If you choose to make this you will not be disappointed! LOVE! Thanks so much, Averie Sunshine!!! You Rock! This recipe needs at least TEN stars, btw!
Thanks so much for the kind words and it’s wonderful to hear that this is the best soup that you’ve ever tasted! And thanks for the 10 star review if you could give it!
So I made this with shredded carrot that I sautèed with the onions and garlic. I used a full tsp of the mustard and smoked paprika. I used far more cheese than called for, some of which was pre-shredded bag cheese. I did not have a problem melting it and never have. Came out delicious. It freezes just fine too. I always use the defrost method of placing the frozen container in a pot of low simmering water. It did not break or separate.
Glad to hear you’ve had good luck with freezing/thawing and no separation or breaking upon thawing!
This sounds delicious! Just one question – can I sub out almond flour for a gluten free soup?? Thanks!
I believe people have done that here with decent results, although I haven’t personally tried, and it’s the gluten in the real flour that helps make the roux to thicken the soup so technically I wouldn’t, but other people have if you read over some of the older comments. So you can try it and see if it works for you, or not.
Just added the broccoli, carrots & onion and it looks like it’s too much veggies vs soup broth mixture. Any suggestions to add more liquid? Next time I will double the broth or add less veg, but I have it on the stove now! Help! Thank you!!
PS smells delicious!
They shrink down but of course, reduce the quantity if you still feel that way later for next time. Glad it smells delish!
This is the BEST broccoli-cheese soup ever! I made it this week and will toss out all the other broccoli-cheese soup recipes I have in my collection. It is densely laden with veggies and has the thickest creamiest base I’ve ever tried. I used regular half and half and a quality cheddar cheese. If I am going to invest my time and talent in making a soup, why would I not want to use quality ingredients? Moreover, why would I pay Panera for their soup when I can make this soup at home?
Thanks for the 5 star review and glad that you think it’s the best and are tossing out all your other broccoli cheese soup recipes! And I agree, why pay someone else for something that’s far less tasty!
I don’t usually make the time to leave a comment on most recipes but this broccoli cheddar soup was so good it has ruined my entire family for any others. I did add a wee bit more chicken stock after I added the broccoli, and I added 2 or 3 dashes of cayenne to give it a little more kick but it would’ve been just as amazing without it. Seriously, don’t even bother with another broccoli cheddar soup recipe, print this one out for your heirloom recipe book. I also blended up a few bowls in my blender for those that like it smooth. Both ways were so delicious, and I served it wtfh rosemary cheddar biscuits. Thanks for the truly wonderful recipe, we will enjoy it for many, many, years to come.
Thanks for the 5 star review and for taking the time to comment! Glad it’s worthy to be put in your heirloom recipe book!
Double the recipe..seriously. You will want more! It’s sooo good!!
Thanks for the 5 star review and glad it turned out so good for you!
Outstanding! I’ve made several broccoli cheese soups, sometimes from recipes, sometimes off the top of my head, but this one may be my go-to from now on.
Thanks for the 5 star review and glad this will be your go to recipe from now on!
yummy
5 Star food Yummy!!!
Thanks for the 5 star review and glad it turned out yummy and you wouldn’t change a thing!
YUMM, best ever, total yummy, I would think to change a thing. Yum!!!!