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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Just made this soup and it’s definitely 5 stars! I followed the directions exactly and only had regular paprika but it was great! So happy to have found a perfect Broccoli Cheese soup recipe! Thank you!
Thanks for the 5 star review and glad this is the perfect soup for you!
So great! Only think I would do differently next time is sauté the carrots with onions. And I rushed it a little so broccoli was a tad under done but the creamy broth wasps good!!
Thanks for the 5 star review and glad this was great overall for you!
This soup is delicious! I didn’t have an onion, chicken broth, or half and half so I just omitted the onion, didn’t roast the garlic, used the beef broth I had, and used skim milk. Still turned out perfectly! Thanks!
Thanks for the 5 star review and glad this came out great even with just using what you had on hand!
I made this last night for a small group of friends, and it was a huge hit! I followed the recipe, with the exception of subbing with gluten-free flour and doubling everything so we would have leftovers for the week. A big success and a perfect meal for cooler temps!
Thanks for the 5 star review and glad this was a huge hit! Also glad to hear that GF flour worked, too!
Saw this, found I had all the ingredients, and made it on a whim last night — wow! What a great recipe! I doubled it at the last minute, so I used 2 cups 1/2 & 1/2 and 2 cups almond milk with no problem. I grated 8 oz Tillamook extra sharp white cheddar and 8 oz Tillamook extra sharp yellow cheddar plus added extra broccoli (only had frozen broccoli, but I just rinsed it and let it sit room temperature while I did the rest). Otherwise, I followed the recipe EXACTLY. I am so impressed at the consistency as so many B&C soups are way too thick. And the flavor — again — WOW! Shared your link with friends. Sooooo yummy! Thank you!!!
Thanks for the 5 star review and glad this was a wow recipe for you and that almond milk worked well for you too! Yes I know what you mean about the consistency of many B&C soups which is what I wanted to avoid with this recipe!
Best soup ever! I didn’t have half and half cream so I used a brick of melted cream cheese and slowly whisked in 2 cups of milk. It was so creamy and delicious with all the other ingredients and steps followed! My family loved it when I made it like that 2 weeks ago, so I’m making the same again this eve!
Thanks for the 5 star review and glad this is the best soup ever for you! I bet the cream cheese trick was great, too.
Wow! Fabulous recipe. I made one change. Since my family likes spicy, I used my smoky hot paprika I picked up in Portugal. It was delicious!!!
Thanks for the 5 star review and glad this was fabulous! I need to get my hands on some smoky hot paprika, that would be RIGHT up. my alley since I love spicy, too!
Okay, so I made this with cauliflower cuz I had some to get rid of, but I always grate the carrots and sautee them with the onion. Other than that, made as directed … but this soup base is so good, you don’t even need to add cheese. I’ve also previously made with broccoli, which is also delish. This is my go to recipe for cream of broccoli OR cream of cauliflower soup. Definitely recommend.
Thanks for the 5 star review and good to know you’ve made it with all cauliflower. I have made it with half cauli/half broccoli before. Great to hear this is your go-to cream of broccoli or cauliflower soup!
Anybody have a particular cheese they use. I’ll b going to Publix. Anyone tried adding Monterey Jack cheese as well? Thanks!
For the cheese any better quality cheddar should be fine. Sharp or extra sharp is what I use and grate it myself. I have never tried adding Monterey Jack as it’s not really traditional for this soup but could work.
The soup is very good. I even cut the cream in half to keep calories down and still tasted fabulous!!!
Thanks for the 5 star review and glad that it was great even with the cream cut in half!
I made broccoli cheddar soup many times and non have been this good. I messed up and bought applewood smoked cheddar instead of extra sharp and had no substitute, still, it was soooo good and compliment the smoked paprika. Making it the second time today. Thank you!
Thanks for the 5 star review and glad you are even making it for the second time in one day! And that even with the cheese goof, it was still great – although that flavor combo actually sounds like it would work well together, a happy accident.
Just making this recipe for the second time. I thought I posted a comment the first time but couldnt see it anywhere so must have forgot. Seriously, the most amazing broccoli cheese soup ever! It’s a keeper. Lots of compliments from the family too. thanks for sharing!
Thanks for the 5 star review and glad this is the most amazing broccoli cheese soup ever for you! And that you get lots of compliments from your family, wonderful!
This was awesome! Made exactly as posted except added nutmeg.
Thanks for the 5 star review and I am glad it was awesome! I bet the nutmeg added a great extra dimension.
Made this for the second time and it does not disappoint! I make double the recipe so last time I froze leftovers and it was still amazing.
Thanks for the 5 star review and I am glad this is a hit for you and you’re doubling the recipe!
Yes! I have been making brocheddarcopycat soyp for years and I always end up adding garlic mustard powder and paprika /cayenne. You have officially earned my trust and I will make any of your recipes. No questions asked😌
Thanks and glad you can vouch for the garlic mustard powder and paprika /cayenne combo! I made and published this recipe about 7 years ago and since then there have been lots of shall I say very “similar” recipes to mine that have sprouted up but at the time, there were none at all like mine.
Glad I have earned your trust. Thanks for your support!
This recipe turned out perfectly! Absolutely delicious. The only changes I made were to use half whipping cream and a little extra garlic. The best!
Thanks for the five star review and can’t go wrong with extra cream and more garlic!
I’ve made this at least 8 times in the last month or so and can attest it is appropriately titled. We love soup and salads, so I always double the recipe to have a constant supply on hand.
Normally I tweak a standard recipe to meet my family’s picky taste buds, but find this is a hit just the way it is. Thanks for an amazing recipe.
Thanks for the five star review and glad this has been on 8-time repeat for you this past month and that it really is the BEST for you and your family! Glad you don’t have to tweak anything either for the pickier ones :)