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 made it today…love it! This recipe is a keeper for my family. Thanks :)
Thanks for the 5 star review and glad this is a keeper for you all!
Great recipe and soup other than my husband complaining about the “heat” in the recipe.
I put the exact amount of measured spices but I agree the spices might have overpowered just a bit. Next time I will leave them out except powdered mustard.
I will make this again! Good soup.
Thanks for the 5 star review and glad it turned out great. I have never had anyone say anything about ‘heat’ in this recipe but some people are extremely sensitive to spices. Obviously omit/reduce for next time if he falls into that category.
This recipe was wonderful! I tweaked a few things by using chicken broth, heavy whipping cream mixed with 2% milk instead of half & half, and doubled the seasoning outside of the salt. It was wonderfully hearty and paired well with a No Knead Bread from King Arthur’s Flour for dipping and cleaning the bowl. My husband had three helpings, so this definitely one for the family recipe book!
Thanks for the 5 star review and glad it turned out wonderfully and went into your family recipe book!
Delicious recipe! I used chicken broth because that’s what I had and shredded the carrots instead but other than that followed it exact. The full 3 cups broccoli was perfect!
Thanks for the 5 star review and glad it turned out delicious!
Soup was DELICIOUS! Have made different variations of broccoli cheddar but husband said bookmark this one. Very flavourful. Served with Red Lobster biscuits. And of course freshly baked cookies for dessert. 😋 Thank you!
Thanks for the 5 star review and glad it was delicious and your husband said to bookmark it!
Great taste. I used chicken base to make the broth and omitted the salt. Full fat half and half, and otherwise followed the recipe. As good or better than anything served in restaurants.
Thanks for the 5 star review and glad you think it’s as good or better than anything served in restaurants!
This was the first time I’ve ever made brocolli and cheese soup, I’ve seen many recipes but this one was easy and delicious!! I am very happy with how it came out. Thank you. I must say that I do not like this website for it is very slow and lots of ads and popups…eek!
Thanks for the 5 star review and glad you enjoyed the soup!
Ads are part of my site, I have to pay my bills so I can continue to provide free recipes.
Very delicious soup! my favorite. I love broccoli, I found your website and seemed the best. I tried it and was perfect. The first time I did not have carrots, so I skipped them. This week I did it again and added the carrots. Both times the soup was amazing. So good that I recommended it to a friend. Thank you for an amazing recipe!
Thanks for the 5 star review and glad it’s perfect for you!
Truthfully, I’ve never had broccoli cheese soup (at least not in years) and made it on request of my roommate. It was AMAZING. However it came out with a texture similar to potato soup…a little grainy I’d say. Is that normal? Is there something I can do to prevent it?
5 stars though! Will be adding it to my cycle or recipes and as a go-to for hosting.
Thanks for the five star review and I’m glad to hear that you loved the soup and will be making it again and it’s going to go into your rotation.
I am thinking that the grainy texture could be one of two things. Either it’s something that has to do with how the roux came together. Or it has to do with the type of cheese you used and how it behaved when it melted.
I would switch up brands of cheese and when you’re making the roux the next time make sure you pay close attention to that section. I think either or both of those little tweaks will make the texture smoother and less grainy.
I followed the directions exactly. DEElish soup. We liked it pureed tho. The mustard powder, paprika and pinch of cayenne do make fabulous!
Thanks for the 5 star review and glad it was delish pureed!
Just made this absolutely delicious soup. So good I might have to eat it all tonight. Thanks for the recipe.
Thanks for the 5 star review and glad it turned out absolutely delicious!
I always have a hard time making the roux. Your recipe calls for 4tb butter and 1/4 floor and you say to stir until thick but its always clumpy. it seems the butter or liquid needed to make it thick is not enough??
Those are the correct ratios. Don’t overthink it and just follow the directions as written and all should be well.
Delicious! My husband and I enjoyed eating it. Thank you for posting this recipe. I had some leftover broccoli from our meal on Sunday, and it was the perfect amount for this recipe.
Thanks for the 5 star review and glad this was perfect for you two!
Simply delicious soup.
Thanks for the 5 star review and glad it was simply delicious for you!
The title describes it perfectly!! I’ve never tasted a better broccoli cheese soup. I followed directions exactly & will be making it again this wk, only 4 days after making this first time because my family is begging for more.
Thanks for the 5 star review and glad this is going to be a family favorite for you all!
I love broccoli cheese soup, and this is the absolute best recipe that I’ve encountered. Thank you for sharing it!
Thanks for the 5 star review and glad this is the best recipe you’ve found for broccoli cheese soup!
I made the broccoli cheese soup using vegetable stock. I used all of the ingredients as stated, except for the dry mustard, which I didn’t have on hand. It turned out deliciously! I’m only sorry that I didn’t double the recipe.
I’m glad you loved it and next time you can double it!