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 love this soup. I always double the recipe. Just made a double batch. Happy New Year
I’m glad you love it and always double it! Happy New Year as well!
I loved this soup. I am a Panera fan and had to try this recipe. It definitely delivered on the flavor!! Thank you
I am glad my version delivered and that you loved it!
This is my go to broccoli soup recipe! So easy and delicious to make. I usually add extra cup of milk as I find it a bit too thick. Thanks for sharing!
Thanks for the 5 star review and glad this is your to go broccoli cheese soup recipe!
Easy to make and tastes amazing! I left out the carrots and put in a bit more broccoli. The spices really do add depth of flavor. Make this recipe!
Thanks for the 5 star review and glad it turned out amazing for you!
This looks delsih and will definitely try to make it! It doesn’t make much though. If I need to make more, should I just double the entire recipe? I need it for about 8 to 10 people.
Yes I would double the entire recipe.
If this is ALL you are serving for 8-10 people, then possible triple it.
But if you are serving it as a soup course, with other food too to follow or additionally, then you are fine with doubling it. I am just picturing 10 men sitting around a dinner table with nothing but soup, and thinking, hmmmm won’t be enough if it’s just soup.
Made this for my family for dinner and it was such a hit! Will definitely make again! I felt that my broccoli and carrots were a tad underdone. Would it work well to saute the carrots and broccoli with the onions, or would that make it more soggy in the soup? Thanks so much for a great recipe!
Thanks for the 5 star review and glad this was a hit! With the carrots, you could saute them with the onions. I personally hate mushy broccoli and that would happen if you add it with the onions, so I wouldn’t. I would just boil after you add it, and/or use slightly smaller pieces so it cooks faster.
I usually wing my broc cheddar soup, but I tried your recipe on a whim and really enjoyed it. I used a hickory smoked cheddar because it was what I had, and it gave it a wonderful almost bacon-y flavor. I would never have thought of using smoked paprika and mustard on my own. Great recipe, thanks!
Thanks for the 5 star review and glad this turned out great for you! The cheese sounds lovely too!
made it as indicated but was disappointed that the spices made it too spicy and took away from the broccoli flavor. i am latin so I am used to spices but next time I am leaving the cayenne and paprika out. Other than that was very nice
So easy and delicious!
Thanks for the 5 star review and glad it was so easy and delish!
I made this soup tonight and oh my, it is soooo good. I used 2% milk and it was still very creamy. Loved the addition of the spices, it really put it over the top.
I highly recommend this recipe!
Thanks for the 5 star review and glad that it’s a winner for you and you highly recommend it!
Made as written and it was delicious. Wait, I did use cheese singles and it was devine
Thanks for the 5 star review and great to hear that the cheese singles worked ok here!
Started with the original recipe, but I like my soup to eat like a meal, so I added some poached chicken breast. Flavor was excellent. Had to add a bit more broth to add some volume. Super good. We used Tillamook extra sharp cheddar.
Thanks for the 5 star review and great to hear you were able to bulk it up with the chicken!
Does anyone have the nutritional information for “The Best Broccoli Cheese Soup?”
OMG . . . This was absolutely delicious. Followed recipe exactly. Wouldn’t change a thing.
Thanks for the 5 star review and glad that it was absolutely delicious and you wouldn’t change a thing!
I’m making this in advance for tomorrow. Going to save the soup up to the point of adding the cheese and refrigerate. I’ll gently reheat to near simmering on the stovetop tomorrow and pick up the recipe from the point of adding the quality cheese. I made this as per the recipe recently for my parents and my Dad said it was the best broccoli and cheese soup he’s ever had…
Thanks for the 5 star review and glad your dad said it was the best broccoli and cheese soup he’s ever had!
This was so delicious and the perfect texture! My boyfriend just asked me to make this again. I doubled the recipe because I had a feeling it would turn out great. I used two cups milk and two cups heavy cream, but followed everything else exactly. BEST broccoli cheddar soup recipe I’ve made!
Thanks for the 5 star review and glad this is the best broccoli cheddar soup recipe you’ve made!