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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Wow – just made this recipe for the first time and I’m in love! I’m trying to eat as low sodium as possible due to a heart condition and of course canned or premade soup is out of the question. I’m trying to learn to “love” broccoli in my ongoing effort to incorporate fresh, in- season veggies in my diet everyday. I didn’t have the half & half so I used half 2%milk and half canned evaporated milk. I also used Swanson’s low sodium chicken broth and medium block cheese to save a little on the salt. I had some smoked paprika from Trader Joe’s, also added the ground mustard and pepper & just a small pinch of ground cayenne. I also cut down the salt to about 1/8 tsp. of kosher salt. I haven’t eaten soup in Panera’s or any other restaurant for that matter in over a year but wow I can’t imagine that is would taste as good as this! Thanks for the great recipe!
Thanks for the awesome compliments and so glad you adored this soup!
Where is the number of net carbs?
I don’t count them. There are online tools to plug the data into if you wish. https://https://www.averiecooks.com/faq/
I’m new to your blog. Your recipe for Broccoli Cheese soup was wonderful. Rich and tasty. I cook a lot and am always looking for things that are easy but not not skimpy on good ingredients. Love the hints and opinions you add. I’ll be looking for more recipes. The chicken tortilla soup looks good also. Thanks so much!
Thanks for trying the recipe and I’m glad it came out great for you!
hello,
I’ve just made the soup and while the flavor is great, the base seems too thin and the carrots aren’t softening. any suggestions?
thanks!
To me that sounds like you didn’t cook it long enough and had you cooked a bit longer the carrots would have softened and the liquid volume would have reduced to provide a thicker finish soup.
Ok, well it’s still on the stove so I’ll just keep going. I will say that I tripled the recipe….so that could be part of it. I’m taking it for a work function tomorrow in a crockpot. Thanks!
Ahh…okay. Well tripling the recipe is something I’ve never done so that could attribute to some of the issue possibly…but I’d say that something that big just is going to need quite a bit of cooking/simmer time. Hope everyone enjoys it!
Can u add diced potatoes?
I haven’t tried it and you’d want to make sure they were very small so they cook through in time if you try.
Great soup, I made it today. I am from Wisconsin so I added One extra cup of sharp cheddar cheese. Everything is better with more cheddar:) Kept rest of recipe as is.
Extra cheese is always a great thing! :)
Do not have smoked paprika, can I use regular paprika?
yes
This is a delicious soup! Thank you for sharing. I’ve frozen it and it thaws and reheats well. My only comment is about the health factor or fat free half and half. While it does indeed have less calories, whenever they take fat out of something they always had scary modified ingredients in to thicken it. I’d rather take the hit with calories and know how to pronounce my food. Just my two cents worth of course! Thanks again.
Thanks for trying the recipe and I’m glad it came out great for you!
I just returned home after a trip to the States with many stops at Panera. I was missing their broccoli/cheddar soup and I just made this one. I normally don’t leave comments for people, but this recipe was SO good and on point that I need to give you some credit! This is on the same level if not higher than Panera’s. All the money I can save myself now! Thank you! Have a wonderful day and keep cooking! :)
Thanks for trying the recipe and I’m glad it came out great for you! And thanks for commenting!
Do you ever post calories and carbs with your recipes?
Not generally but there are links here https://www.averiecooks.com/faq/ to some popular online tools you can plug the data into.
Great recipe! I make a very similar soup often but have never used the mustard, paprika, and cayenne- -I love the extra subtle kick of flavor! I’m eating low carb these days so I leave out the flour. I use 2 or 3 onions and saute them in butter, along with the carrots and broccoli stalks, add the vegetable stock and spices , and simmer until everything is soft. Then I puree some or all of the soup with my immersion blender and add the broccoli florets, half and half,and cheese. It’s not as creamy and wonderful as yours, but you could pour the puree through a strainer before adding the rest to make it smoother.
Thanks for sharing and it sounds pretty creamy and great to me!
HI, Averie, Do you nutritional info for your broccoli cheese soup? I’d love it for all your recipes. Your recipes are delightfully easy, yet heavenly tasty! Thank you for sharing!
I don’t but on this page there are links to online nutritional calculators you can plug the data into. Enjoy! https://https://www.averiecooks.com/faq/
Just made up this recipe and keeping my fingers crossed that it works only I’ve done mine in the slow cooker, so no prep with the onion etc, I also don’t have full cream milk so used all skimmed. I know it won’t be as creamy but thinking prior to adding the cheese, I might remove a third of the veg before giving it a blitz. Anyone out there tried this in the slow cooker or used the skimmed milk?
I haven’t tried it in the slow cooker but please let me know how it turned out for you.
Absolutely the best broccoli cheese soup. I just used one pot, my la cruset 4 qt., added the spices to the onion garlic mixture to bloom and then added the butter and flour to continue with roux, etc. Added half & half and milk at the end to prevent separating and a tsp. natural honey & fresh parsley. Yum.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s the BEST broccoli cheese soup!
The consistency was more like what you get with “cauliflower cheese” than soup in my case. Not sure if that meant I used too much flour…? It tasted good but was too thick for me.
You could have over-thickened things when making the roux, possibly by adding too much flour. Thick soups are very easy to fix though – just add more broth next time (or cream).
I adore this recipe! Also, I have a tip! Steam your broccoli and carrots as early as the day before! Then, throwing this together is a total no-brainer! Thanks Avery! This is a tremendous soup. Sometimes I throw in up to 1/2 cup of nutritional yeast to reduce the cheese fat!
Thanks for trying the recipe and I’m glad it’s a keeper for you! I looooove nutritional yeast! Bet it’s awesome in the soup!