The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)

This is the best broccoli cheese soup.

Not only that, it’s some of the best soup I’ve ever tasted, period.

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) - Make the best soup of your life at home in 1 hour! Beyond words amazing!!

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.

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) - Make the best soup of your life at home in 1 hour! Beyond words amazing!!

I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier 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.

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) - Make the best soup of your life at home in 1 hour! Beyond words amazing!!

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’s 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.

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) - Make the best soup of your life at home in 1 hour! Beyond words amazing!!

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.

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) - Make the best soup of your life at home in 1 hour! Beyond words amazing!!

Read the recipe at least twice before beginning because while it’s a simple soup, there are a few fast-moving stages. While one thing is simmering, you need to be chopping for the next stage, while stirring the simmering pot intermittently between chopping.

You’ll be rewarded with the best, creamiest, richest, and most amazing soup.

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) - Make the best soup of your life at home in 1 hour! Beyond words amazing!!

Print Recipe

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)

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. I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. 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. There’s 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. Use a high-quality cheddar cheese that you grate yourself. Read the recipe at least twice before beginning. You’ll be rewarded with the best, creamiest, richest, and most amazing soup.

Yield: about 6 cups, serves 4 very generously or 6 to 8 modestly

Prep Time: 15 minutes

Cook Time: about 45 minutes

Total Time: 1 hour

Ingredients:

1 tablespoon + 4 tablespoons unsalted butter, divided
1 small/medium sweet yellow onion, diced small
1 clove garlic, peeled and minced finely
1/4 cup all-purpose flour
2 cups low-sodium vegetable stock (chicken stock may be substituted)
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won't be as creamy)
2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)
2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon smoked paprika or regular paprika, optional and to taste
1/2 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 high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

Directions:

  1. 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.
  2. Add the garlic and cook about 30 seconds, stirring constantly so it doesn't burn. Remove from heat and set pan aside.
  3. 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.
  4. Slowly add the vegetable stock, whisking constantly.
  5. Slowly add the half-and-half, whisking constantly.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. While soup simmers, grate the cheese. It's important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won't incorporate well. 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.
  11. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. I find the soup is less likely to 'break' or separate when reheated in the micro rather than on the stovetop, but do what you think is best. 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.

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294 comments

  1. wow!  by far, this is the best broccoli soup I have ever made…..and I have made many decent recipes – this one is exceptional ! I will be thanking you for this one frequently 😀

  2. This is definitely the best recipe I have ever found for this creamy and luscious soup. Thank you! I have to admit though that I sauteed the onions and garlic in refrigerated leftover bacon grease, added nutmeg to the spice mix, and split the cheese mixture into 1/2 freshly grated extra sharp cheddar, 1/2 Mexican Velveeta, and added fresh grated Pecorino. It also froze and reheated like a charm ;)

  3. Thank you very much for these great recipes I want to try them out for my family I know they will enjoy especially sweet Potato Pepper and Coconut milk

  4. great recipe, i have made this many times, but  this recipe was the best… i doubled it.. my family had soup  night and i was ask to bring  broccoli cheese… they ate it so fast,my daughter that hosted soup night did not get any.. my  granddaughter has ask me to make some more… this was the most popular  soup at the hospital where i worked for many  years [ wednesday was  broccoli soup day @ brigham & women’s hospital, boston,ma] that is how i first started making it years ago… but your  recipe is the BEST  thanks this will be my go to recipe  from now on…

  5. I found this recipe and tried it last night. I’ve never written a review on recipes, although I’ve tried many. Both my husband and I absolutely loved this soup. Perfectly creamy and not too rich. I did top it with bacon.  This will definitely be a recipe I keep with me. Thank you!

  6. Help! I made this soup –and it WAS the best tasting soup I’ve ever made–but it didn’t come out very creamy. It’s actually a little grainy despite my roux being thoroughly mixed and using good cheese I shredded myself. What can I do to keep from having that grainy, congealed texture?

    • Thanks for letting me know it was the best tasting soup you’ve ever made!

      As far as consistency…hmmm, not sure what is going on. If your roux was thoroughly mixed and your cheese was hand-shredded, I would suggest using full-fat cream. Don’t use any reduced fat or ‘lite’ milks/creams. And anytime something gets congealed and it has dairy in it, that happens to me when I let the heat get too high and then it cools. I would lower the heat and take more time to get the cheese to melt which will also prevent the cream from ‘scorching’ – not saying it was scorched but erring on the side of cooler/slower/lower heat could help here. Please LMK if you remake!

  7. I must say that this was a most excellent recipe and I will be using it as my go to recipe from this day forward. YUM!

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