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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Delicious, made it as written. Best ever!
Thanks for the 5 star review and I am glad it was the best ever for you!
Hello, I love the broccoli and cheddar soup I’ve had, usually from restaurants, though not from Panera.
I have a question about the sharp cheddar cheese. I might be a wimp but does sharp cheddar overpower the soup? I ask because I couldn’t eat medium cheddar when someone put it on my food. I can’t imagine what sharp would be like.
As I mentioned, I’ve had similar cheddar broccoli soups before. Would it ruin the recipe if I used mild cheddar? Maybe all of the ingredients and such remove some of the sharpness from the soup?
You can use any “strength” of cheddar you like. I just think the extra sharp is really nice but of course use whatever you think you will enjoy most.
Fantastic recipe – can’t stop eating it! The spices give it the perfect flavour! I usually double the recipe so that I can use an entire carton of stock.
Thanks for the 5 star review and I am glad it’s perfect for you!
I am not a chef by any means but the recipe was very easy to follow, very forgiving and absolutely delicious! 10/10 recommend and will make again!
Thnks for the 5 star review and I am glad that it was very forgiving and absolutely delicious! That is always my goal when I publish recipes – to make them both of those things!
My hubby says this soup is wayyy better than Panera! I’ve made it a few times and my whole family loves it!
Thanks for the 5 star review and I am glad it’s wayyyy better than Panera for you all!
You guyyyssssss I’ve tried several broccoli cheddar recipes that are never worth repeating and this one is to die for. IDK what makes it different – using extra sharp cheese? The thickness of it? Anyway, it is so darn bomb. S/o the recipe creator! Will definitely make again :) Thank you!
Thanks for the 5 star review and I am glad that this is the best broccoli cheese soup and you will defi make it again!
Best broccoli cheddar soup I’ve ever had! So easy to make too! Just delicious!
Thanks for the 5 star review and I am glad that it was the best broccoli cheese soup you’ve ever had and easy, too!
Really good broccoli cheese soup. I added additional broth using Better than Bouillon. I did use an immersion blender, still leaving nice bites of broccoli and carrots. l added small chopped celery and sauteed it with the onions. Everyone loved it! Great flavor.
Thanks for the 5 star review and I am happy it was great for you!
Hi Averie
Your recipes are the only ones I go to on-line, I make your broccoli cheese soup regularly. Excellent.
Thanks for the vote of confidence on my recipes and that I am your only go-to online! And I am glad you make this soup regularly!
This broccoli cheese soup definitely lives up to its name as the best! I would not leave off any of the spices called for because it absolutely gives it an added depth of flavor. I highly recommend trying this recipe!
Thanks for the 5 star review and I am glad that the soup lived up to its name for you and you highly recommend the recipe!
Tried this recipe as an addition to a potato bar event – it was a hit! Used cracker barrel sharp cheddar and white cheddar.
Thanks for the 5 star review and I am glad this was a hit and thanks for sharing what kind of cheese you used too!
Delicious! I’ve made it a few times and everyone loves it. Thank you for sharing.
Thanks for the 5 star review and I am glad you’ve made it a few times and love it!
Amazing soup. I highly recommend this recipe. And I would not change a thing except to adjust things for personal taste. Deffenatly better than Paneras
Just a couple FYI’s that you and others might find useful
1. I suggest going by the smell on your roux rather than time. People may think oh if I want my soup even thicker ill cook the roux even longer; unfortunately, a brown roux does not thicken as well as a white. So I usually say to cook your roux until it begins to smell nutty.
2. Pre-shredded cheeses seem to melt less because they are coated in potato starch, making your soups and sauces lumpy and gritty. Some places sell it without the potato starch, and these will work fine, OR in a pinch, you can rinse your cheese in cold water, and it will work almost as well.
3. As a time saver, shredded carrots can be purchased at most stored use, about 4oz per carrot.
4. If you want to use whole milk or 2%, you can add 1oz of cream cheese per cup to make it creamier
Thanks for the 5 star review and I am glad you loved it and wouldn’t change a thing!
Your tips are very thorough and I agree with everything you mentioned!
My wife is on a gluten free diet so I am wondering if substituting almond flour was a suitable replacement? Also how much flour should be used in this recipe?
I would instead use a product like this which is more intended for baking and all purpose cooking https://amzn.to/3Y95EkZ
You use the same amount as the recipe calls for. However I have not tested this personally but other readers have had success.
I am going to try the Broccoli Chesse soup today. Thank you for your help.
My co-workers and I take turns for our “Soup Monday’s” I made this wonderful soup and they all can’t stop raving about it! So much favor!
Thanks for the 5 star review and I am glad that your contribution to Soup Monday was a hit!
Oh my this recipe was amazing! I added a little extra broth cause I don’t like it super thick but the spices that are in the recipe are a must they add so much flavor! Loved it!
Thanks for the 5 star review and I’m glad this was amazing and you added the broth to your liking!