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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This soup was delicious! Thanks for the awesome recipe!
Thanks for the 5 star review and glad you loved it!
I make this all the time now. I use cornstarch instead of flour so it is gluten free
Glad to hear that!
This is the first soup I’ve ever made. And omg was it amazing, I’m so so happy it turned out well. My husband isn’t a huge soup fan (especially creamy soups) but he LOVED this soup! I used double of everything to make double the amount. I will say I’ll use a little less salt and about half the amount of pepper recommended next time (a bit hot lol)!
Thanks for the 5 star review and glad you loved the soup and that it turned out so well even though it was the first soup you’ve ever made!
oops forgot to rate it – this is 5 stars for sure!
Thanks for the 5 star review and glad it turned out delicious for you!
And love this: “At my age all recipes are guidelines”. Same here!
I am awaiting the soup with GREAT anticipation! It’s simmering away and awaiting the cheese. At my age all recipes are guidelines, but all I did differently was the sequencing (and to eyeball the measurements). I added paprika, cayenne and dry mustard to the roux and added the onion/garlic immediately after the broth. I used 2% milk, only because I didn’t have cream in the house. I found a new cheese at the supermarket yesterday that I am trying out – Pacific rock cheese – it’s a hard sharp orange cheese that should pick up my supermarket brand cheddar. Stay tuned….ok, so I didn’t time anything, but as soon as the veg were tender I added the cheese. Oh my! The taste, the colours! Very nice – will make this one again for sure.
Can you use chicken broth instead of stock?
yes
This did not disappoint. It was relatively easy to prepare and I stuck with the recommendation to use block extra sharp cheddar. Even my husband, who is anti-broccoli ate it!
Thanks for the 5 star review and glad even your anti-broccoli husband ate it!
I made this soup this afternoon for a very tough crowd of food lovers. They responded with “this was excellent,” “comforting,” “a definite recipe keeper.” I made the recipe as is with no alterations and it turned out fantastic. Thank you for the recipe!
Thanks for the 5 star review and glad it was well received by even a tough crowd! That’s always a great feeling to win some people like that over, for you and I both!
Fantastic soup! Best broccoli cheese soup I’ve ever made. The only changes that were made was to use 2 tbsp better than bullion (chicken broth) with 2 cups water for the chicken broth and 3 cups whole milk instead of half and half. This will be in my permanent file. Thank you!
Thanks for the 5 star review and glad it’s the best broccoli cheese soup you’ve ever made and that it’s going in your permanent file!
Hi! Well I made the soup,
Very very good, but I did it in the instant pot.
So delicious, and I’m not a creamy soup kinda gal. My girls favorite and they loved it.
Thanks for the 5 star review and glad you loved it even though you’re not a creamy soup gal!
This soup is amazing!!!
Thanks for the 5 star review and glad it was amazing!
Omg- I make this soup almost twice a month to take to work for lunch. It is so creamy and delicious. One of the best soups I have had and easy to make..
Thanks for the 5 star review and glad you make it twice a month and that you love it!
I didn’t have half and half so I used one cup milk and one cup heavy whipping cream it turned out amazing.
Thanks for the 5 star review and glad it turned out amazing!
I made the recipe as written, with half and half. Two dinner guests said it was the best they’d ever had. I guess I make three. It was simply fantastic. I loved the larger chunks of broccoli.
Thanks for the 5 star review and glad your guests said it was the best they’ve ever had! And for you too!
Can you make this in the morning and leave it in the crock pot on low?
Possibly but it would depend how long you plan to leave it…cheese and milk/cream really don’t do well even just ‘simmering’ even at low for extended periods.
This was absolutely delicious and so easy! I have to admit I’ve never had Panera’s version (I usually opt for the chicken wild rice soup) but this was perfect. To make it gluten free, I skipped the flour and added 1/2 a head of chopped cauliflower and simmered that with the broth and half and half (I just left the onion and garlic in the pot) and pureed it with an immersion blender. That gave me a beautifully thickened base for the soup. Other than this change, I made the recipe as written. My husband hates cauliflower and was not thrilled when I told him I was making broccoli soup. However, he commented how good it actually was and went back for seconds! Total winner! Thanks for the recipe!
Thanks for the 5 star review and glad this was a total winner for you both! Great tip about how to make it gluten free, hopefully people reading over the comments since this question comes up a fair amount, will see how you handled it!
I made this the other day when the predicted high was 10 here in New England. After reading reviews I also decided to double it but it’s already gone in 3 days by 2 people! Its that good!!
I didn’t use a separate pan to saute onions and garlic. I simply removed them before they overcooked, then made roux. To add flavor to roux and make it a one pot masterpiece!
Also used a mix of heirloom carrots, orange, white, yellow and purple. Next time I’ll use only orange carrots with orange extra sharp cheddar to maintain uniform color since mine turned purple overnight😅
Thank you for sharing Averie
Outstanding!
Thanks for the 5 star review and glad that even a double batch went fast and you’re going to make it again! Also…duly noted on the purple carrots in case anyone happens to read this and has them on hand.