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.
Recipe Video Tutorial
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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 was incredible!!! There is literally nothing I would change about the recipe. Thanks so much for saving me from subpar broccoli and cheese soup!! 😊
Thanks for the 5 star review and I am glad that you wouldn’t change a thing and that you’ve been saved from subpar soup! 🙌🏻
This was amazing! The whole family loved it. I added more broccoli because i love it super green. But it was sooooo good! Will be adding this recipe to our regular rotation.
Thanks for the 5 star review and I am glad it was it was amazing and that it’s going into your regular rotation!
Oh my goodness! This is such a wonderful recipe and so easy to make! I followed the instructions to a T and it was amazing!
That’s wonderful and so glad that it was easy and amazing!
This soup is phenomenal! I have cooked it several times. I usually end up with leftovers when making soup but my family always polishes this broc ched off the same night it’s made. The only changes I make are to up the spices to 1 full tsp each with exception of black pepper (1/2 tsp). It is so flavorful! I love the base so much (before cheese is added) I wonder if it could be the base for another soup altogether?
Thanks for the 5 star review and I am gladd that this turned out phenomenal and that you loved the soup!
As a soup base, you could make any type of creamy soup from vegetable, tomato, or potato – before you add the cheese. Search my site using the magnifying glass icon or this link and you can get some ideas and then use this base loosely and add the other ingredients. Soup is extremely flexible! https://www.averiecooks.com/category/soup-2/
Awesome soup! Thanks for sharing!
You’re welcome and glad it was awesome!
LOVED THIS SOUP 😋
Thanks for the 5 star review and I am glad you loved it!
I’ve made soup this several times and it is SOOooo delish! Panera’s version of this soup is one of my all time faves, and this one truly may top it. My hubby, who is a VERY particular eater, loves this soup and called it “outstanding”
Thanks for the 5 star review and I am glad that even your particular eater calls it outstanding! And I agree the homemade version really does top theirs.
I just ate the last of this soup I made a couple days ago, and I have to say it just got better over time. Really delicious. However, it took a really long time to make. I can’t help but think there’s a faster way to put this together.
I am glad it was delicious! Sometimes the first time you make a recipe it can take a bit longer but then the second time you know what you’re doing and where you’re going and it goes much faster.
this soup is fabulous! I used a fondue cheese blend I had leftover from the holidays. It comes together in no time and is perfect for a cold winter day.
I am glad it was perfect and hit the spot! Great idea to use your fondue cheese blend you had on hand – I bet that was excellent!
It’s a good recipe, but when you hit the 2x or 3x to double or triple, it only multiplies the butter to saute the onion, not the butter to make the roux. Experienced cooks will probably catch this and adjust, but a beginner might have a very disappointing result. Happy New Year!
Thank you for pointing this out and it’s a technical limitation that I am passing along to my developer so that it does not cause problems for others.
I am glad the soup turned out well for you.
Omg so delicious 😋 thank you for the recipe ! Made it during the blizzard in colorado and came out fantastic 🙌
Sorry about the blizzard but glad this hit the spot and thanks for the 5 star review!
I love Brocelli and cheese. An a old fashioned Potatoes soup
Thanks and glad you loved it! If you need a great potato soup try any of these!
Made this tonight for dinner as my daughter had been asking for a broccoli cheese soup. She has some dietary restrictions so I had to sub gluten free flour and almond heavy cream and it was still absolutely delicious! I will definitely be making this again!
Best broccoli cheddar soup recipe I’ve ever made, and I’ve tried SO many! Definitely helps to prep vegetables in advance and have your ingredients measured and ready to go. This soup is not one you can walk away from while it’s cooking, so plan on hanging out by the stove with your whisk in hand the whole time. Totally worth the extra effort!
Thanks for the 5 star review and I am glad that is your favorite version of broccoli cheddar soup – and you’ve tried many!
Pretty good! I ended up needing considerably more liquid (I used chicken broth) and added a slurry of tapioca starch to compensate. I used pre-shredded cheese because shredding cheese by hand makes my hand cramp up, but it melted pretty well. I added a couple extra handfuls as well. I don’t know if it’s the all-time best I’ve ever had but I did enjoy it.
The soup was good but the distance between the recipe and instructions was too much I kept having to scroll back and fourth and it was so annoying. I probably wouldn’t use this site again.
It’s all in the recipe card, very close together. https://www.averiecooks.com/best-broccoli-cheese-soup-better-panera-copycat/#wprm-recipe-container-97179 Not sure how that is too far but it’s a tiny flick of the finger on either mobile to scroll or on a laptop if you’re cooking with it in your kitchen.
Really so very good! Only change I made was to also add some chopped celery and at the end I blended a lot of the soup as my family doesn’t like big chunks of broccoli. Added bacon bits and scallions for garnish….. Perfection!!!
Thanks for the 5 star review and I am glad this worked well for you by blending it for you family! I bet the bacon and scallion garnish was incredible!
This is absolutely better than Panera! Adding the smoked paprika is a must!
Thanks for the 5 star review and I am glad it is absolutely better than Panera for you! And that you agree with the smoked paprika addition!