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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This was incredible. Followed all directions and it turned out so delicious. I added a bit of chopped celery I had on hand. Mine ended up more on the thicker side, so I may try adding more chicken broth next time, which will also help stretch the servings farther. I microwaved the leftovers as suggested by the author and it reheated wonderfully. I’m excited to be able to make this as “helpful” meal for friends or family when the occasion arises (new moms, etc), since it reheats so well.
Thanks for the 5 star review and glad it was incredible and that it reheated great!
One of my all time favorite meals <3
Thanks for the 5 star review and glad it’s one of your all-time favorite meals!
This is the best soup. I added a bag of riced broccoli to it. I will definitely make it again!
Thanks for the 5 star review and glad it turned out great and nice idea to bulk it up a bit with some rice! Glad you’ll make it again!
this was fabulous! best broccoli cheese soup EvEr!
Thanks for the 5 star review and glad to hear it was fabulous and the best broccoli cheese soup ever!
It was a soup day at our house…and it became a cooking lesson for my daughter and I. Not only did we enjoy the project, but we couldn’t stop mmmm-ing as we enjoyed every spoonful. Thank you for this delicious recipe, which will be in my favorite recipe stash from now on.
Thanks for the 5 star review and glad this was a great cooking lesson and that you loved the recipe too!
I never had broccoli cheese soup that I liked until this one. It was the most delicious soup ever. I did make one change , I used 4 oz of Velveeta and 4 oz of cheddar.
Thanks for the 5 star review and glad you found a broccoli cheese soup recipe you liked!
What brand of cheese do you recommend?
Off the top of my head, I really cannot remember the brands I’ve tried. Extra-sharp, middle of the road pricewise, and a big-ish block are what I look for.
I would have loved to follow this recipe on my Chromebook in the kitchen as I do all the recipes I find on like. Unfortunately, your site has soooo many pop-ups and advertizing my Chromebook keeps freezing!
Sorry about that. Many people don’t have that issue.
You were able to leave a comment though, so I think it’s working well enough for you.
Thank you SO much for posting this delicious recipe! It was amazing. My husband just raved about it! Definitely going to put this in my “keep” stack!!!
Thanks for the 5 star review and glad this was amazing and that this goes in the keeper stack!
We multiplied this recipe by 8 for a parish soup supper and it was a huge hit! Not a drop left! It lived up to it’s name…THE BEST!!!
Thanks for the 5 star review and glad you were able to make this at a scale 8 times the original recipe and that not a drop was left! And that it lives up to its name, The Best. Thank you!
Came across this recipe and gave it a go. Being home for more than a month, I’m trying to cook something different every day. I’m trying to utilize things in my refrigerator and not wasting anything. I had some milk that needed to be used in a couple of days. I said I was making soup and my wife immediately said ‘Broccoli cheese?’ So I guess I’m making broccoli cheese soup. Long story short, it was amazing. Family loved it. I did add 1 cup of half and half (in addition to the milk). Great recipe. Thank you for sharing.
Thanks for the 5 star review and glad you tried my recipe and that your family loved it!
Good for you for trying to make something different every day!
I just came across this recipe and had all ingredients on hand, so I tried it…it was fabulous!!! I wish I had doubled the recipe cause I brought some to my daughter and her family…now its all gone!! They want to know when I’m making it again! Thank you so much for a “keeper recipe” can’t wait to check out your website for more delicious recipes to try!!
Thanks for the 5 star review and glad this is a keeper for you!
This was delicious. I used the broccoli stalks to make the veggie stock and used whole milk. Definitely double this!!!!
You’ll be sorry if you don’t. Also – the soup freezes beautifully.
Thanks for the 5 star review and good job for putting your stalks to great use and not just tossing them!
Could I use Cabot Vermont white cheddar cheese for this?
Yes probably would be just fine.
Just made this last night & I love Panera Bread’s soup but oh my this blew them away. I always use chicken broth for the base but the vegetable broth was great. Can’t wait to make a larger batch as my husband & I loved it. Can’t wait to try out some other recipes that you have.
Thanks for the 5 star review and glad this blew Panera’s away! Love hearing that :)
Hi! This looks like a wonderful recipe and I want to give it a try, but I only have a mixed blend of cheese which includes Cheddar. Would the substitution be okay?
Thank you so much!
Probably fine, yes.