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 is a big hit with my family! I made this thinking it would last for a couple of days, but once dinner was served, no one could stop themselves from having seconds.
The spices added the perfect touch! Without a doubt, the best broccoli cheese soup that I’ve EVER made! Thank you for sharing :)
Thanks for the 5 star review and glad that this is a family favorite for you and the best broccoli cheese soup you’ve ever made!
We just grew our own broccoli and I wanted to give this a shot since hubby never tried it before. I am in Portugal so finding cheddar cheese has been a struggle. I went with cheese from Sao Jorge, and man it was incredible! Thanks so much for this recipe. I also skipped the carrots and added extra broccoli. I used some spicy mustard in place of the dry mustard. We are now addicted!
Thanks for the 5 star review and glad that you are able to make this with your own homegrown broccoli, wow, how great! Glad it is a new favorite recipe for you!
Just made this today and the soup turned out beautifully! Definitely a lot better than Panera’s when adding in the optional spices. I did have to add in a little more salt as I was using unsalted butter and it balanced out all the flavours.
Thank you for sharing this recipe! It’s a definite keeper!
Glad you think it’s much better than Panera’s and that this is a keeper for you!
I skipped the carrots, put the broccoli in the blender and used an aged white cheddar. Excellent!
I’m glad that it turned out excellently for you!
So easy to make and so delicious!!
I use fresh broccoli from my garden. Its a family favorite at our house.
Thanks for the five star review and I’m glad it’s a winner for you! And how lovely that you have fresh broccoli from your own garden, I’m jealous!
This soup was such a hit at our house! Nothing beats cream soups, and nothing ning beats this soup! Definitely will be turning to this recipe again. We also added cubed chicken and it turned out super well. Thanks Averie :)
Thanks for the five star review and I’m glad that this turned out great and that the chicken was a nice touch, too.
As usual, I didn’t follow the instructions exactly as prescribed (I didn’t have carrots. I added celery and cooked it with the onions and garlic. I cooked a bag of frozen cooked broccoli with half the onion/garlic/celery mix and broth then blended it with some whipping cream and broth. I added this mixture to the sauce when I added the other half of the onion mix and chopped broccoli. I used 2.5 bags of frozen broccoli –30 oz total), but this soup was DEEEEELICIOUS! I also only used whipping cream and a few oz of 2% milk. I just used what was on hand. I also used the ground smoked paprika, cayenne and mustard. And a little extra sauce. I plan on adding the cheese to the rest of the soup. It’s delicious without cheese. It’s delicious with a little cheese on top. I’m sure it will be delicious with the extra sharp cheese that I grated.
Thanks for the 5 star review and glad you were able to use what you had on hand and that it turned out delicious!!
My fiancé wasn’t feeling well and asked me to make broccoli and cheese soup. I’m not a fan of creamy, cheesy soups. I found and followed this recipe and he LOVED it. He said, “Baby. You done good!” That’s a huge compliment, especially because he’s the grammar police. Thanks for helping me live up to my claims that I know how to cook.
Thanks for the 5 star review and glad that this impressed him! And that it’s helping your status and claims as knowing how to cook :)
Best soup. Making it again right now . We might have to triple it next time
Thanks for the 5 star review and glad it’s the best soup ever and that you’re making it again!
This soup has a wonderful taste and will definitely make it again. I used all the seasonings noted and it had a wonderful flavor. The only thing I will do differently is sauté the carrots and broccoli stems with the onions. They never softened up enough and I simmered it for way longer than the recipe calls for. Also, I doubled the recipe and next time I will at least triple it because everyone wanted more the next day and their wasn’t enough. Excellent taste!!!
Thanks for the 5 star review and glad you will double or triple it again! That is surprising to me that they never softened up enough for you after simmering for quite awhile. In that case, yes you can saute with the onions or just chop them more finely and smaller and that could do the trick too.
I just made your broccoli cheese soup. .i only used salt, pepper, smoked paprika and cayenne pepper, as my spices. It was without a doubt, the best soup that I have ever made. Am sorry that I didn’t double the recipe. Oh yeah, I did use chicken broth, not the cubes , and I used fresh broccoli , given to me by my gardener neighbor! Thank you so much for this wonderful soup recipe. I forgot, I didn’t add carrots, as I didn’t have any, nor regular onion, so subbed with green spring onions.
Thanks for the 5 star review and glad it was the best soup you’ve ever made! How amazing to have garden fresh broccoli from your neighbor, too!
My only tip is to make double! It was THAT good. My whole family loved it. I used chicken bullion and used my immersion blender, only things different. And I def recommend adding the paprika, cayenne and mustard if you got it.
Thanks for the 5 star review and glad this is a winner with your family!
This was insanely good!!! The directions were so precise it was easy to follow along to. Legit better than Panera thank you thank you thank you for this recipe :)
Thanks for the 5 star review and glad it was insanely good and better than Panera’s!
Sorry I spelled your name incorrectly.
No worries.
I have made cheesy broccoli soup for years. Got this recipe when I signed up for “Avery Cooks” emails. Made it by the recipe and it is the best I’ve ever eaten.
Thanks for the 5 star review and glad this is the best broccoli cheese soup you’ve ever eaten!
Fabulous soup! Best broccoli cheese soup I’ve ever had or made! Very picky husband who only recently said he’d like me to make some. It’s wonderful. I left out the carrots… he hates carrots and the paprika… he doesn’t eat that either. The cayenne is the
perfect addition! Make it often. Thanks for a fabulous recipe!
Thanks for the 5 star review and glad this is the best broccoli cheese soup you’ve ever made or had!