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!
Table of Contents
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.
Recipe Video Tutorial
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Creamy Soup Recipes:
30-Minute Creamy Chicken Noodle Soup — Why have regular chicken noodle soup when you can have CREAMY instead? Pure comfort food at its finest! Ready in 30 minutes, an instant family favorite, and PERFECT for chilly weather!!
Beer Cheese Soup — The BEST recipe for decadent beer cheese soup that’s loaded with flavor, including two different types of cheeses! A comfort food family favorite soup that’s perfect for chilly weather.
Jalapeno Popper Soup — If you like jalapeno poppers, you’re going to LOVE this EASY soup that’s ready in 30 minutes! Hearty, comforting, loaded with bacon, potatoes, and jalapeno in a creamy, cheesy, rich broth!
Creamy Chicken Pot Pie Soup with Biscuits — All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy and ready in just 30 minutes!
Loaded Baked Potato Soup — In this loaded baked potato soup, potatoes are baked until tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions.
Loaded Cheesy Chicken Chowder — Potatoes, chicken, carrots, corn and more!! Thick, creamy, rich, and wonderfully cheesy!! Fast and easy comfort food that everyone loves!!
seasoning and roll brocolli in olive oil and roast for 15 mintues in the oven before adding to soup and use heavy whipping cream instead of half and half, you will thank me. Using high quality cheese is key, try adding a little smoked cheddar or really sharp cheddar or swiss.
I love roasted broccoli too. I don’t think it’s truly necessary for this soup but it’s a wonderful touch! Heavy cream is really rich and makes anything taste richer of course!
Excellent ! Made this as written it was delicious!
Thanks for the 5 star review and glad it was delicious!
I found this recipe a long while ago and it is the only broccoli cheddar soup I have ever made. I always use Tillamook shredded cheddar cheese and it melts in no problems. I am quite the lazy cook, so I do not love how laborious this is (to me) but it is well worth it! I love having leftovers and eating it for a couple days. My kids love it too and ask for it often!
Thanks for the 5 star review and I am glad this a winner for you and you found a cheese that melts well and it’s worth it!
The soup came out very good. My 2 year old is stealing bites from my bowl. Next time I would steam the veggies beforehand though because they ended up too crunchy for my liking.
You can do that, or use smaller pieces. Larger pieces take longer to cook. Steaming is an extra step, but slicing smaller is a bit easier it it were me, but of course, do whatever you prefer. Sounds like a winner though if a 2 year old is stealing bites!
I’m very happy with this recipe! I shouldve used completely sodium free stock, as I had used chicken stock instead due to lack of veggie stock.
I also missed the bit about not using bagged cheese, but thankfully it still turned out okay. I just incorperated it very slowly while simmering the broccoli/carrot.
Tbh, I’ve never had the version at Panera, so I have nothing to compare it to, but I still liked this!
I did burn myself twice since I put the heat a lil high at points and it bubbled and popped at me, haha, whoops!
Thanks for the 5 star review and glad everything worked out well for you in the end!
Easily the best broccoli-cheese soup I’ve ever had … AND I didn’t use cheese! Instead I added about 1 cup of nutritional yeast. I mentioned neither cheese nor nutritional yeast to my husband, and unsolicited, he said ‘this is really cheesy and delicious’! Given the half and half, I still wouldn’t classify this as low-cal/fat, but it’s definitely a whole lot less than the original recipe.
Thanks for the 5 star review and it’s great it’s the best broccoli cheese soup you’ve ever had, even without actual cheese! I used to be vegan a long time ago and nutritional yeast was my salvation in recipes like this. Glad that your spouse didn’t even notice!
This is my go to recipe when I want some Comfort food. Added it to my daughter in laws recipe box. So easy to make and so rich!
Thanks for the 5 star review and glad this is your go to comfort food recipe!
Have made this recipe several times – anyone who eats it, loves it! Have been making it for a man who has cancer – it’s one of his favs, and wanted to let you know I do freeze it for him and it cooks just fine from the freezer on the stove:)
Thanks for the 5 star review and that’s so kind of you to make this for someone who’s health isn’t well but that this is one of his faves, how wonderful to hear. Also great that you’re having luck warming it up from frozen on the stove without any issues.
Thanks for the thumbs up on freezing because I love broccoli soup and he doesn’t lol.so it’s nice to make one pot and stash the rest for my own addiction
LOL my own addiction… haha! But yes there have been readers who have frozen this just fine!
Outstanding! I had to use up some whole milk and frozen brocolli florets so I made a double batch for the family. There is nothing left! Tweaked it a little by adding some basil. Then I poured it over a baked potatoe and garnished with pepper jack, green onions and bacon bits. It went well with an ‘everything’ italian bread. I have to say it was the best soup I have ever made.
For those using frozen brocolli, keep in mind that it will add some moister back into the soup when the ice melts. So make sure to let the broth reduce well. To keep frozen brocolli from becoming mush you want it in there only long enough to heat up. 20 minutes timed did good. Still different than fresh I imagine but by no means mush.
Thanks for the 5 star review and it’s wonderful to hear this is the best soup you have ever made!
I agree wholeheartedly with you about all the broccoli tips too! Thanks for mentioning and pointing out to help others out as well.
Hi Averie! I made this soup last night and it was delicious. However, mine turned out extremely thick, more like a dip than soup. I’ve made this soup before with other recipes but this time it was just super thick. I’m wondering if I used milk instead of half n half or added a little more broth and less half n half, how that could change it.
You can easily thin out most any soup with more broth. And/or milk (or half and half) if one is used in the recipe. Or water in a pinch in you don’t have any more broth on hand. Very easy to thin out soups; do that next time. And re-season if you need to with more salt/pepper.
However, I don’t recall ever getting a comment saying this soup was excessively thick and it’s got hundreds of comments! So it is odd. Perhaps you mis-measured the liquid you thought you may have added? Not sure but it’s an easy solution for the next time.
I made the recipe twice, the first batch was very thick. The second was great. I only added two cups of broccoli on the first one and four cups on the second. Will definitely be making this again. So good to know you can freeze it. I will be making a double batch next go round. We are blessed to live near a “cheese factory”
Thanks for the 5 star review, glad you’ve made it twice, and will make a double batch next time!
This soup was absolutely delicious!! I am recovering from a stomach bug and didn’t feel like mustard and paprika would agree with me so I seasoned the soup with dried thyme, and fresh chopped parsley. It was WONDERFUL. Thank you for this recipe. As a side note: I didn’t add cheese, but the soup was still very creamy!
Thanks for the 5 star review and I am glad it turned out wonderful and hopefully you’re feeling better!
Very good, family loved it. The roux ratio was off. Had to keep adding flour. I used bagged cheese and just rinsed off the coating that is on it and it incorporated fine! I think a touch of heavy cream would be nice as well.
I am glad this worked out well for you overall! I have never had anyone mention the roux ratio being off and needing to add more flour but anything is possible. Glad it all worked out even with bagged cheese that you rinsed off!
I have used this recipe so many times because it’s amazing. I am now gluten free and wondering what’s a good substitute to try for the flour.
Thanks for the 5 star review and I’m glad this has been amazing for you! Some people have said they have used GF flour and it seems to work. I personally have not tried it though.
Corn starch is a great alternative to flour for thickening. Two tablespoons of it are equivalent to the four tablespoons of flour that this recipe calls for. Thoroughly mix the corn starch with cold liquid before adding it to the soup. (I put the corn starch and liquid in a small clear plastic food container with a good lid – put the lid on and shake vigorously up and down to get it mixed well; look for any remaining lumps and shake again if needed.) Corn starch does not need the long cooking time of flour to thicken properly – see https://www.gobble.com/blog/how-to-thicken-soup/ for tips
I have made amazing broccoli soup with no added thickener… but I do cook and extra 4 cups of veggies.. onions, broccoli stems, carrots mainly, in the broth, then puree those… it makes the soup thick enough that you don’t need any thickener. And it is amazingly good!
This soup is delicious, comfort food at its finest 😋
Thanks for the 5 star review and I’m glad this was great comfort food for you!
I luv this soup
That’s awesome glad you love it!
I’ve never had Panera’s version, but I’m trying to eat more vegetables, so I tried this, and it was delicious. (I didn’t have mustard powder, but I added a little dijon mustard; I doubt if it made much difference.) Thanks for the recipe.
Thanks for the 5 star review and I am glad this turned out delicious for you and you got some more vegetables into your diet!