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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Can I use frozen broccoli for this recipe? This looks delicious and I have so much frozen broccoli I was hoping to find an awesome use for it.
Thanks in advance.
S
I haven’t tried with frozen and I fear it would be a bit too mushy for my personal preferences as frozen broccoli tends to seem mushy to me upon thawing.
Wonderful! I was making this with ingredients on-hand so used only florets (I had a LOT of broccoli), a regular onion, 1 cup of cream (left over from Thanksgiving) with 1 cup of nonfat milk, and a bit less than 7 oz of sharp cheddar. I always use less salt than called for as well. My wife said, “you can serve this to company!” There is no greater praise.
Thanks for trying the recipe and I’m glad it came out great for you! And your wife’s comment is spot on, there is no greater praise than being able to serve something to company!
Just made your soup and it was amazing, the only change made was that I roasted the broccoli before adding, YUM!
Thanks for trying the recipe and I’m glad it came out great for you! Roasted broccoli would add amazing flavor I bet, great idea!
I pureed it with an emersion blender, used a local, extra sharp cheddar and added an 1/4 teaspoon of nutmeg, and it turned out to be the best soup I’ve ever made!! It’s perfect on the night after our first snowfall of the year. I will be making this often!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s one of the best soups you’ve ever made!
OMG Averie I just made this soup and it is FANTASTIC! I have never had the soup you copied but who cares this is the best, will make it over and over. Very easy and fast to make.
Thanks for trying the recipe and I’m glad it came out great for you! And glad you’ll make it over and over!
Does this recipe double well? Could I just double everything or would certain things need to be dialed back a bit?
I haven’t ever doubled it so can’t say for sure but I think you’d be fine. I wouldn’t double some things and not others; the texture and flavor would become altered.
Can,t wait ! I,ve followed your reciepe, it,s simmering right now waiting to add the cheese & I have to say it tastes great as is :) this will deffinatly be on my favorite list ! Thank you !
Thanks for trying the recipe and I’m glad it came out great for you! (minus the cheese, so far, but glad it will be on your favorite list!)
Just made this. Excellent! I followed the recipe to the tee except didn’t have carrots and I used whole what flour. It turned out great. Thanks for sharing this great recipe!
Thanks for trying the recipe and I’m glad it came out great for you!
I tried it. I was not impressed at all. I think extra sharp cheddar is a bit much. I only ate about 5 bites and just couldn’t do it anymore:(
Thanks for trying the recipe and I’m sorry you didn’t care for it. We all have different tastes and this is one of my most popular and well-loved recipes, but maybe if you re-try it given your preferences a milder cheddar would be better suited.
I’m so happy I stumbled across your web page!!! I will be using this recipe for sure it’s one of my favorites :) all the recipes look Delicious!
Thanks for trying the recipe and I’m glad it came out great for you!
I’m a bit of a non-professional home foodie, and I’ll start by noting two things:
– We ate at Panera on saturday for the first time ever (and had the broccoli/cheddar soup). I thought it was ok, but wondered how good it could be made at home instead.
– I’ve never even considered posting on a food website, until I made this recipe just now.
I’ve been cooking for years when I have the time, and some think I’m pretty good at it. I was home from work today and decided I’d see what I could find online for a nice warming broccoli cheddar soup.
I found this recipe.
A glass of wine, this bowl of soup, and some crusty bread on the side……it’ll be in my top 10 go to meals when company comes over, and I would say in the top 3 soups I’ve ever made, or maybe ever had.
I doubled the recipe, using part half and half and part 2% milk, but increased the amount of rout just a bit to regain the thickness. The low sodium vegetable broth is a must I’d say, or it could taste a little heavy on the salt after the cheese is added. I’d prefer using my own broth, but I didn’t make any with low sodium…so I’m glad I followed your suggestion.
During a taste test of the broth with my youngest daughter, BEFORE the cheese was even added, she asked if there was enough for her to have a second bowl at dinner! This from a kid that I had to bribe to get her to taste the Panera soup, and she just shrugged her shoulders after trying it.
Like mentioned above, I don’t often post anything anywhere…but this soup was worth the time to do so.
Home cook reputations are built on recipes like this…great recipe, clearly detailed, and very very deliciously prepared.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a hit with your daughter, that everyone wanted seconds, that it’s in the top 3 soups you’ve ever made and it’ll be on your top 10 when entertaining! Wow, such awesome praise and thank you!
This looks delicious and I will be making it soon. However, you say that using fat-free half-and-half will make a healthier soup. I don’t think that is true. It will make a soup lower in fat, but fat-free half-and-half contains about twice as much sodium. It contains corn syrup and carrageenan. Both of those ingredients pose a number of health problems. It has artificial coloring which is never healthy. So, I will be using real half-and-half. In general, I think it’s best to use real foods, not foods that have been tampered with to make them “healthier”.
I agree with you in general about ‘engineered’ foods and nature-made. However, for me personally, I can’t justify the fat grams in full-fat half-and-half and I know many others who are watching their fat intake cannot either so I provided the option. If you want to use real half-and-half, enjoy! The beauty about food and recipes is that we always get to make the choices that work best for our own personal path and needs.
This was a delicious soup. Every one loved it. Thanks for sharing Averie!
Thanks for trying the recipe and I’m glad it came out great for you!
This soup is fantastic!! I subbed in chicken broth and left out the carrots. My husband doesn’t like carrots. I love this soup. Definitely my new go to recipe for broccoli cheese soup
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s your new go-to!
What is half and half?
Less fat than cream, more fat than milk. Google it :)
Hi! I tried your soup tonight because I was intrigued by the spices you put into the recipe. The soup tasted great–even my kids ate it–but it separated on me. I used some cornstarch to thicken it up to mask it and it worked so we could eat it, although the texture was a little yucky. I’ll be trying this again but I think I’ll save the dairy for the very end like I normally do! thanks!
Anytime you add dairy (milk or cheese) you have to be very careful about the temperature and if it gets just a bit too hot, too quickly, it can separate. I haven’t had it happen with this soup but over the years, of course it’s happened to us all. Thanks for trying the recipe and glad that it tasted great and your kids enjoyed it, too!