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

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

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

The BEST Broccoli Cheese Soup Recipe 

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 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!!

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 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.

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

How to Make Broccoli Cheese Soup

This is a very easy broccoli cheddar 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. 

  1. In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned.
  2. Add the garlic and cook about 30 seconds. Remove from heat and set pan aside.
  3. In a large heavy-bottom pot, add the remaining butter, flour, and cook over medium heat, whisking constantly, until flour is thickened. 
  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 until it has reduced and thickened some.
  7. Add the broccoli, carrots, and the onion and garlic you previously set aside.
  8. Add the spices. 
  9. Allow soup to simmer over low heat for about 20 to 25 minutes. 
  10. 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.

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

What’s the Best Cheese for Broccoli Cheese Soup? 

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.

Can Frozen Broccoli Be Used? 

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.

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

Tips for the Best Broccoli and Cheese Soup

Broccoli: 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.

Spices: 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.

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

Recipe prep: 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.

Recipe Video Tutorial

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4.86 from 762 votes

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

Make the best broccoli cheese soup of your life at home in 1 hour! Beyond words amazing and WAY better than Panera!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 cups
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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 cups stems, optional (I used 3 cups florets and 1 cup stems
  • 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 high quality 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. 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.
  • 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.

Notes

*Whole milk or 2% milk will work but soup won’t be as creamy. I used fat-free half-and-half to reduce the fat amount.

Nutrition

Serving: 1, Calories: 415kcal, Carbohydrates: 24g, Protein: 17g, Fat: 30g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 682mg, Fiber: 6g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    May I make a suggestion. If anyone is having a problem with the cheese being grainy yes use block cheese e and shred yourself and also before you put the cheese in turn off the heat and after about a minute or two add the cheese. Cheese tends to get stringy and break down when it’s too hot. Just am fyi.

    1. Yes I wholeheartedly agree. Shredding cheese yourself always produces a better result than buying pre-shredded in a bag.

  2. 5 stars
    Take it from an old country boy that tries to keep everything simple, this soup is UNREAL. I made it, tried to follow the directions as close as possible and I was simply AMAZED at how good it is. My wife and daughter absolutely loved it! Thanks for posting!!

    1. Thanks for the 5 star review and I’m glad that this was amazing for you and that your wife and daughter loved it too!

  3. 5 stars
    I normally really despise making roux, but this recipe was pretty darn easy. Even with browning the butter and a little overkill on the onion and garlic browning, this recipe came out delicious! I do like mine a tad thinner, but adding water took care of that. Great flavor and high marks for ease! Boo to all the ads that made scrolling or following the recipe a giant PITA.

    1. Thanks for the 5 star review and I’m glad that the soup had great flavor and was easy.

      Ads are what allow me to earn a living while providing free recipes. I wish I didn’t need them either but it’s what I need to have as a creator so that I can continue creating recipes.

  4. 5 stars
    I love this recipe and make it often but the website performs so poorly it’s ridiculous. Is it the ads? The design? I have no idea but it happens on all of my devices and I hope it can be fixed soon so I can enjoy looking at the recipes on this website!

    1. Can you be more specific what you mean by ‘performs so poorly’? Yes I have ads which is how/why my recipes are free. There is no way around ads unfortunately. But I am so glad you love this recipe and thanks for the review!

      Feel free to email me at averiecooks@gmail.com

  5. 5 stars
    Absolutely outstanding recipe even easy enough for a beginner! I added extra garlic and bok choy. Yum!
    I make soups every weekend and live on them throughout the week at work. Looking forward to this work week!

    1. Thanks for the 5 star review and I am so glad this was a winner, easy enough for a beginner, yet outstanding! And now you have work lunches for the week, too!

    1. Best comment I have received in ages! Thank you, Louis! I am so glad this was a huge hit and thank you for the 5 stars x 2!!!

  6. 5 stars
    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!

    1. Thanks for the 5 star review and I am glad that you were able to make this GF and DF and it was delish and you’re making it again! Love hearing this!

    1. 1g is a very small amount. Like the size of a pea, give or take. However, if you’re asking because of the nutritional info, there’s a bit of a glitch with the stats where the serving size is 1g when it really means 1 cup. The recipe makes about 6 cups total, and each serving is about 1 cup.

  7. 5 stars
    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!! 😊

    1. 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! 🙌🏻

  8. 5 stars
    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.

    1. Thanks for the 5 star review and I am glad it was it was amazing and that it’s going into your regular rotation!

  9. 5 stars
    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!

    1. 5 stars
      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?

      1. 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/

  10. 5 stars
    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”

    1. 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.

  11. 4 stars
    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.

    1. 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.

  12. 5 stars
    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.

    1. 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!

  13. 4 stars
    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!

    1. 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.

  14. 5 stars
    Omg so delicious 😋 thank you for the recipe ! Made it during the blizzard in colorado and came out fantastic 🙌

      1. 5 stars
        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!

  15. 5 stars
    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!

    1. Thanks for the 5 star review and I am glad that is your favorite version of broccoli cheddar soup – and you’ve tried many!

  16. 4 stars
    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.

  17. 4 stars
    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.

  18. 5 stars
    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!!!

    1. 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!

    1. 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!

  19. 5 stars
    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.

    1. 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!

  20. 5 stars
    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!

    1. 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!

  21. 4 stars
    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.

    1. 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!

  22. 5 stars
    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!

  23. 5 stars
    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.

    1. 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!

  24. 5 stars
    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!

  25. 5 stars
    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:)

    1. 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.

    2. 5 stars
      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

      1. LOL my own addiction… haha! But yes there have been readers who have frozen this just fine!

  26. 5 stars
    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.

    1. 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.

  27. 5 stars
    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.

    1. 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.

      1. 5 stars
        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”

      2. Thanks for the 5 star review, glad you’ve made it twice, and will make a double batch next time!

  28. 5 stars
    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!

    1. Thanks for the 5 star review and I am glad it turned out wonderful and hopefully you’re feeling better!

  29. 4 stars
    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.

    1. 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!

  30. 5 stars
    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.

    1. 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.

    2. 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

    3. 5 stars
      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!

  31. 5 stars
    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.

    1. 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!

  32. Hello, I love the broccoli and cheddar soup I’ve had, usually from restaurants, though not from Panera.

    I have a question about the sharp cheddar cheese. I might be a wimp but does sharp cheddar overpower the soup? I ask because I couldn’t eat medium cheddar when someone put it on my food. I can’t imagine what sharp would be like.

    As I mentioned, I’ve had similar cheddar broccoli soups before. Would it ruin the recipe if I used mild cheddar? Maybe all of the ingredients and such remove some of the sharpness from the soup?

    1. You can use any “strength” of cheddar you like. I just think the extra sharp is really nice but of course use whatever you think you will enjoy most.

  33. 5 stars
    Fantastic recipe – can’t stop eating it! The spices give it the perfect flavour! I usually double the recipe so that I can use an entire carton of stock.

  34. 5 stars
    I am not a chef by any means but the recipe was very easy to follow, very forgiving and absolutely delicious! 10/10 recommend and will make again!

    1. Thnks for the 5 star review and I am glad that it was very forgiving and absolutely delicious! That is always my goal when I publish recipes – to make them both of those things!

  35. 5 stars
    My hubby says this soup is wayyy better than Panera! I’ve made it a few times and my whole family loves it!

  36. 5 stars
    You guyyyssssss I’ve tried several broccoli cheddar recipes that are never worth repeating and this one is to die for. IDK what makes it different – using extra sharp cheese? The thickness of it? Anyway, it is so darn bomb. S/o the recipe creator! Will definitely make again :) Thank you!

    1. Thanks for the 5 star review and I am glad that this is the best broccoli cheese soup and you will defi make it again!

    1. Thanks for the 5 star review and I am glad that it was the best broccoli cheese soup you’ve ever had and easy, too!

    2. 4 stars
      Really good broccoli cheese soup. I added additional broth using Better than Bouillon. I did use an immersion blender, still leaving nice bites of broccoli and carrots. l added small chopped celery and sauteed it with the onions. Everyone loved it! Great flavor.

  37. 5 stars
    Hi Averie
    Your recipes are the only ones I go to on-line, I make your broccoli cheese soup regularly. Excellent.

    1. Thanks for the vote of confidence on my recipes and that I am your only go-to online! And I am glad you make this soup regularly!

  38. 5 stars
    This broccoli cheese soup definitely lives up to its name as the best! I would not leave off any of the spices called for because it absolutely gives it an added depth of flavor. I highly recommend trying this recipe!

    1. Thanks for the 5 star review and I am glad that the soup lived up to its name for you and you highly recommend the recipe!

  39. 5 stars
    Tried this recipe as an addition to a potato bar event – it was a hit! Used cracker barrel sharp cheddar and white cheddar.

    1. Thanks for the 5 star review and I am glad this was a hit and thanks for sharing what kind of cheese you used too!

  40. 5 stars
    Amazing soup. I highly recommend this recipe. And I would not change a thing except to adjust things for personal taste. Deffenatly better than Paneras

    Just a couple FYI’s that you and others might find useful

    1. I suggest going by the smell on your roux rather than time. People may think oh if I want my soup even thicker ill cook the roux even longer; unfortunately, a brown roux does not thicken as well as a white. So I usually say to cook your roux until it begins to smell nutty.

    2. Pre-shredded cheeses seem to melt less because they are coated in potato starch, making your soups and sauces lumpy and gritty. Some places sell it without the potato starch, and these will work fine, OR in a pinch, you can rinse your cheese in cold water, and it will work almost as well.

    3. As a time saver, shredded carrots can be purchased at most stored use, about 4oz per carrot.

    4. If you want to use whole milk or 2%, you can add 1oz of cream cheese per cup to make it creamier

    1. Thanks for the 5 star review and I am glad you loved it and wouldn’t change a thing!

      Your tips are very thorough and I agree with everything you mentioned!

  41. My wife is on a gluten free diet so I am wondering if substituting almond flour was a suitable replacement? Also how much flour should be used in this recipe?

    1. I would instead use a product like this which is more intended for baking and all purpose cooking https://amzn.to/3Y95EkZ

      You use the same amount as the recipe calls for. However I have not tested this personally but other readers have had success.

  42. 5 stars
    My co-workers and I take turns for our “Soup Monday’s” I made this wonderful soup and they all can’t stop raving about it! So much favor!

  43. 5 stars
    Oh my this recipe was amazing! I added a little extra broth cause I don’t like it super thick but the spices that are in the recipe are a must they add so much flavor! Loved it! 

  44. 5 stars
    Made it several times and is amazing, follow the recipe exactly, don’t switch out the half and half for milk, it will have a runny consistency. I add cooked chicken breast for a protein hit.

    1. Thanks for the 5 star review and I’m glad that you’ve made it a few times and it’s amazing and decided to add chicken too for extra protein!

    1. I’m glad you enjoyed it and yes, always add broth to taste in soups so it comes out just the way you like it.

    2. 5 stars
      Thank you for posting this recipe! Absolutely delicious!! I substituted almond flour when making the roux and the soup still came out thick and rich with complex flavor. So good!

      1. Thanks for the 5 star review and I’m glad it came out great for you with almond flour in the roux – great to know!

  45. 5 stars
    My family absolutely loves it! It was a win specially for my 2 yr old picky eater. It’s easy and very delicious

  46. 5 stars
    I used 2% milk bc I didn’t have half. and half but I also used a little more flour for the roux. I roasted some cauliflower to incorporate with this soup and it all turned out amazing! I wish I would’ve used low sodium broth as it seemed a little salty. Next time, I’ll make sure to crisp up some BACON for a garnish along with çrusty bread!!!!

    1. Thanks for the 5 star review and I’m glad that it turned out amazing and that you’re going to make it again with bacon and crusty bread!

  47. 5 stars
    OMG this is fantastic!! Someone on my tennis team made this last week and I said I must have this recipe. I could bathe in it. LOL

    1. Thanks for the 5 star review and I’m glad you found the recipe and that you could bathe in it – me too :)

  48. 5 stars
    This soup is unbelievably tasty and easy. I’ve made it several times as written and I keep telling myself that the next time I make it, I will skip the cheese because the soup base is THAT good… Then I add the cheese anyway. LOL. I usually add a little extra pepper and mustard. I don’t need extra salt because I don’t use low sodium broth. The smoked paprika adds amazing flavor but a little goes a long way. Highly recommend!

    1. Thanks for the 5 star review and glad that you’ve made it many times and almost don’t even need to add the cheese :) But do anyway! As a cheese-aholic myself, I would never skip the cheese!

  49. LOVE this recipe.  Easy to make.  Turned out a little salty.  Didn’t add salt at end. Just pepper.  I think it was the cheese.

    1. Yes, cheese is generally salty and some brands are much saltier than others, which is possibly why it was a little bit salty. I’ve never had anybody say that before but I don’t doubt that it could happen based on the type of cheese that you used and your personal preference for salt.

  50. 5 stars
    Really enjoyed this recipe!! I used heavy cream and milk instead of half and half. And even though I used frozen broccoli it didn’t get soggy. It was a big hit with all my family (ages 1-15)!!!

  51. 5 stars
    The recipe is Solid ⭐⭐⭐⭐⭐. One tip i will give is that when adding the cheese at the end take the soup of the heat source and let cool while stirring for about 5 mins. Incorporate the cheese gradually. This will prevent the cheese from curdling. I made the recipe twice now and the first time the sheets curdled because the soup was too hot. Second time – perfect.

    1. In all the hundreds of comments I’ve gotten on this soup, I’ve never had somebody say that, but it makes perfect sense and I think it’s a great tip so thank you for sharing that. I instinctively add it slowly, but not everyone perhaps has that instinct so good to point that out for folks. I’m glad that you enjoyed the recipe!

      1. Plus this technique will help prevent the soup from being gritty which can happen when cheese gets overheated.

  52. 4 stars
    Would you happen to know the nutrition facts for this recipe? Such as how many calories are in one bowl?

    I couldn’t get the soup to thicken to my liking but other than that it tastes pretty good.

    1. Then something probably went wrong when you were making your roux with the the flour. It’s hard to say, but that’s my guess. You could also simmer it a bit longer, which would thicken it up as well.

      I’m working on getting all of my recipe cards. Updated to include nutrition info. It really depends on the size of your bowl probably 250 to 300 cals is my guess.

    2. I am making this for work and wondering if I can make it the nite before and throw in crockpot to reheat the next day for our lunch party?

      1. Readers have done exactly what you describe with success as shared in the comments. Although I personally have not tried it, but I think you will be just fine.

  53. 5 stars
    Made this for my mom who is going through chemo, she LOVED it. And she rarely loves any food these days, so thank you. I wondered, does this freeze well? If so about how long do you thinking would keep for frozen?

    1. Thanks for the five star review and I’m so sorry that your mom is going through chemo. But it’s great to hear that. She loved the soup, which I understand is rare in her circumstance.

      I personally have never frozen it because we go through it quickly, but many readers have commented that they have frozen it, and it reheats fine. Easily three months it would keep frozen. The issue anytime you have a cream based soup or cream-based anything and you’re freezing it is that one never quite knows how the milk is going to behave during the thawing process but because of the fat from the cheese, you should be fine. Use regular (not the fat free half-and-half like I did) half and half and that will help as extra insurance too.

  54. 5 stars
    Delicious!!!I grated the carrot, added a cup of diced potatoes, precooked those with 2 smashed garlic cloves. Precooked the broccoli, also. Had to use shredded packaged cheese, but I don’ t think it took away from it. Have never had Panera’s version. This is an excellent, filling meal all by it self <3. Keeper!!!

    1. Thanks for the five star review, and I’m glad that you were able to doctor it up to your liking, and it’s a keeper!

  55. 5 stars
    This was delicious! I usually don’t like making a rue, however, this one was straightforward and easy. I loved the flavor of this soup. I had some leftover cauliflower florests (about 1 cup) so I used it along with my broccoli florets. I also used 1 cup half & half and 1 cup 2% milk – not as creamy, but delicious. Please remember to use good quality cheese and grate it. This recipe is certainly a keeper! Yummy!

    1. Thanks for the five star review and I’m glad this is a keeper! In this situation, a roux is necessary, but as you said, very straightforward and easy.

  56. I’ve scrolled several times and cannot find the recipe for the broccoli cheddar soup. All I see are the reviews.

  57. 5 stars
    Seriously so good. The only thing I might do different is add the broccoli and carrots a little earlier. Also, wanted to add that it reheats well on the stove top!

    1. Thanks for the five star review and I’m glad that it turned out so well for you and yes you can add them a little bit earlier if you like them softer, it’s totally personal preference. And I’m glad that you were able to reheat it well on the stove!

  58. 5 stars
    This soup was delicious! I had an abundance of broccoli and was looking to use it before it spoiled. I paired with some homemade artesian bread for dipping. Kept saying “this is so good” after every bite! Thank you for the recipe!
    If you’re looking for a good broccoli soup recipe, THIS IS IT!

    1. Thanks for the five star review and I’m glad that you were able to put your abundance of broccoli to use, and for letting others know that this is it if someone is looking for a great broccoli cheese soup recipe!

  59. 5 stars
    This is absolutely fantastic! I screwed up and forgot a garlic bulb so I subbed a 1/2 tablespoon of Better than Bullion Roasted Garlic Base to my onions and I used all the suggested spices. I only had baby carrots so they got the chop instead. I’m definitely making this again. It was very easy and so good. <3

    1. Thanks for the five star review and I’m glad you were able to think on your feet and use what you had and that it was easy and you will make it again!

  60. 5 stars
    I made this recipe today as written.  I did have to add a little more flour to thicken up the roux was the only change I had to make as the 1/4 cup of AP flour was not quite enough.  It was delicious! My husband was not sure about it but he went back for seconds! It is a keeper! I’ve never had Panera broccoli cheese soup but I don’t think Panera’s could be any better.

    1. Thanks for the 5 star review and I’m glad it was delicious and that your husband had seconds!

      You don’t even need to try the original one, this recipe is better by a long shot :)

    1. Thanks for the 5 star review and that is wonderful to hear it’s the best copycat you’ve tried for this soup!

  61. 5 stars
    This was really rich and creamy and delicious although next time I’ll use less pepper and/ or cayenne.. But will definitely be making it again.. Thank you

    1. Thanks for the 5 star review and glad it was delicious and creamy and yes of course, scale back the seasonings to your taste next time.

  62. 5 stars
    This is one of my husband’s favorite soups. I made this last night and I was skeptical when making it but it looked and tasted absolutely amazing. We sponged every last drop of the soup with some french bread. Didn’t need to wash our bowls afterwards… Just kidding, we washed them… After a second serving. 😁 Great easy to follow recipe.

  63. 5 stars
    I thought I loved Panera Bread’s Broccoli and Cheddar soup.  Then I wanted to make it at home, and found your recipe.  Oh my goodness.  I’m not sure I can ever eat the “real” thing again.  Thank you!

    1. Thanks for the 5 star review and I’m glad you found my version too! And honestly you can never go back – homemade is SO much better than the “real” version! You’ve been ruined now LOL

  64. 5 stars
    Creamy, cheesy, tasty, easy and absolutely delicious! My husband kept asking for more and kept coming up with creative ways to use this same recipe. I think he just wants me to make it often. How about making it with cauliflower? How about a clam chowder variation? Or potato soup?  He doesn’t usually do this. That’s how much he liked it! BTW, what is the calorie count? Couldn’t find it anywhere. Thank you for this amazing recipe! 

    1. Thanks for the 5 star review and glad this has been on repeat in different flavor variations! I am working on updating all my recipes to show nutrition stats so you can check back soon to view those. Til then hope you keep making the soup!

  65. 5 stars
    My wife and I just finished making the Broccoli and Cheese Soup….wow it was the perfect recipe. Going with the smoked paprika was the way to go for sure, as well as the extra sharp cheddar. This recipe knocked the pants off any other broccoli cheese I have had, and that is a go to for me for lunch. Thank you!!!!

    1. Thanks for the 5 star review and I am glad it was perfect for you both and knocked the pants off any other broccoli cheese soup you’ve tried!

  66. 5 stars
    Amazing. Even with a “Cajun” twist.

    Translation: My stove is an a**hole and decided to go nuclear and burned slightly on the bottom. Soup is still tasty.

    1. I literally laughed out loud with the Cajun twist and why/how that came to be. My h.s. boyfriend 30 years ago used to say “go nuclear” about things and so this gave me lots of chuckles. Thanks for the comment and trying the soup!

  67. 5 stars
    I just finished making this soup!

    Not going to lie…. I’ve never taken the time to bother making ANY soups.
    Your Broccoli and cheese soup recipe has been my first!

    All instructions are simple to follow…

    One word comes to mind in describing the taste after it was ready……

    SPECTACULAR !!!!!

    I was sceptical about the cayenne pepper and smoked paprika, but followed your directions completely.

    My husband and I had it for lunch and just can’t WAIT to have it again!!!!

    Thank you so very much for your website and amazing recipes. 💖

    1. Thanks for the 5 star review I am so glad this was spectacular and that you guys can’t wait to have it again!

  68. 5 stars
    Delicioso. Outstanding recipe. Thanks for sharing this Broccoli Cheese Soup, this one is so amazing.

  69. 5 stars
    Averie,  I just made this soup.  It is creamy and delicious.  I think the spices do add great flavor.  I would definitely add to your notes that you cannot freeze this soup since it uses cream or milk.  I also only had prepackaged grated cheddar cheese but it worked out great.  I added a step of steaming the broccoli so it would be crisp and cook faster in the soup before adding it and I grated my carrots.  Another great recipe from you.

  70. 5 stars
    I really didn’t want to use flour (though I do when making cheese sauce, just didn’t want it in soup). I used some potatoes and potato water and the thickness turned out perfect. It tastes delicious!!!!

    1. Thanks for the 5 star review and I am glad it was outstanding and that you make it often!

  71. 5 stars
    I loved the Broccoli Cheese Soup! It’s a five star winner. I followed the recipe exactly, and it was really delicious. I can’t wait to try other recipes that Averie has composed.
    Wonderful job–I like the format of telling what ingredients you will need, exactly how the recipe will come together…followed by explicit directions and the exact amount of each ingredient. Thanks from me and my family:)

    1. Thanks for the 5 star review and glad this was a 5 star winner for you! Also thank you for letting me know you like the format of my blog posts – I appreciate that!

  72. 5 stars
    I have tried many broccoli & cheese soup recipes. This is the last one I will try – it thickened perfectly, had great flavor, cannot say enough about this recipe, it’s a keeper. Believe I will be making this quite often.

    1. Thanks for the 5 star review and glad this will be the last broccoli cheese soup recipe you will need and that this is perfect for you!

  73. 5 stars
    Tasty and family approved. I added some cauliflower I had lying around. Really great and easy recipe! Thanks.

    1. Thanks for the 5 star review and glad your family approved and you used up some extra cauliflower, too!

  74. 5 stars
    I just made this and it is FANTASTIC. Followed the recipe as written, except I did cut the half-and-half with some 2 percent. I like the hint of smoked paprika–it was like adding ham without actually adding ham. Easy and delicious!

    1. Thanks for the 5 star review and glad it was fantastic and that you were able to get away with some 2%, too!

      1. 5 stars
        Haven’t made it yet, was mainly just curious that when doubling the recipe (I have a big family) is there anything you would change outside of doubling everything?

      2. Use a bigger pot, it may possibly take a bit longer, but other than that you don’t have to change a thing.

  75. 5 stars
    Hi I made this yesterday m, it was lovely, can it be cooked in a slow cooker?  How would you adjust recipe and cook for how long?

    1. Thanks for the 5 star review and glad it was lovely!

      You probably could adapt this for the slow cooker, but I haven’t done so. So you’d have to do some research and cross-reference how it’s been done before by others. For me, being that it’s a pretty fast soup to make, I don’t like to overcomplicate/lengthen recipes that are short to begin with for my personal life flow.

  76. 5 stars
    Amazing! Family favourite. Thanks for sharing! I have made this with half and half as well as milk and my family couldn’t taste the difference. It’s the backend heat of the smoked paprika that makes this soup for me! Double up for that extra kick. 

    1. Thanks for the 5 star review and glad this is a family favorite! And that you’ve made it with half and half, and milk, and they couldn’t tell the difference! I agree on the smoked paprika!

  77. 5 stars
    I am amazed how good this soup came out and tasted- not because I doubted the recipe, but because it was easy to follow for someone like me who is often challenged when making  soup. From recipes.  This far surpasses any broccoli cheese soup I have ever had.  THANK YOU!

    1. Thanks for the 5 star review and glad this far surpasses any broccoli cheese soup you’ve ever had! And I am glad you found the recipe easy to follow!

  78. 5 stars
    I’ve been making this recipe for years and am so grateful for it, comes out delicious every time. The only broccoli cheese soup recipe you’ll ever need!

    1. Thanks for the 5 star review and I’m glad this has been a favorite of yours for years! Thanks for taking the time to leave a review!

  79. 5 stars
    This recipe is excellent with a great depth of flavor. I did put a portion of the soup through a blender and returned it to the pot. This made it a great consistency and one which my family enjoys. My teenagers ate it for lunch the next day it was so good.

    1. You could try but it will be mushy. I hate mushy vegetables so I personally never would use frozen in this soup being that the broccoli is the star of the show.

  80. 5 stars
    I love my Panera CopyCat, but this recipe outdoes it by a mile. I did, however have to make one substitution because we ran out of carrots, so I sliced up a few stalks of celery, and it came out amazing. This recipe is a keeper.

    Thanks, Kathi and Larry

    1. Thanks for saying that yes, this is better than Panera, by a mile! I appreciate that and great to hear it’s a keeper!

  81. I’ve not yet made this but am suggesting that you can prep your vegetables ahead of time and not have to chop and stir at the same time. Also, the soup will probably freeze very well – most things do. Just make sure the packaging is airtight.

  82. 5 stars
    Great soup and easy to make. I ended up doubling everything the second time I made it because we loved it so much.

    1. Thanks for the 5 star review and glad it was great and easy to make and you doubled it the second time around!

    1. Thanks for the 5 star review and glad it was fun and easy to make with clear directions. Those are my goals!

  83. 5 stars
    I was looking for a Broccoli &Cheese soup that would help me use up some of the cheese I had in my fridge leftover from the holiday’s and because it was a perfect soup day here on the East Coast of Canada
    Yours was the perfect fit, I tweaked the spices to what we like ( used Frank’s hot sauce for a bit of zing)
    I used a combination of cheeses that I had available ,,,,,,,,Marble, Balderson Extra Old, Mozzarella and some Parmesan
    Served with warm homemade bread it was an overwhelming hit!
    Thank you!

  84. 5 stars
    Oh my gosh. This is the best broccoli cheese soup I’ve ever had!  It will be on my go-to list from now on!  I love the flavor the smoked paprika adds.   Sooooo good!

    1. Thanks for the 5 star review and glad this is the best broccoli cheese soup you’ve ever had and will be your go-to!

  85. 5 stars
    This soup is delicious and easy to make! I’ve made the recipe multiple times and every time it comes out perfectly!

  86. 5 stars
    First, this recipe was amazing! I was just wondering if you’ve doubled the recipe before? If my husband joined us, this would not be enough! Lol! 

  87. 5 stars
    This soup is delicious. I used regular half and half and  followed the ingredients as written. Other recipes that I have used for broccoli or cauliflower soup I would use an immersion blender for a creamier soup . This was not necessary with this recipe. The veggies were perfectly cooked and the texture great. I will definitely make this again!

  88. 5 stars
    Absolutely delicious!  I didn’t have a carrot and I didn’t have smoked paprika, or powdered mustard, but I added about a tablespoon smoked Gouda, used regular paprika, a pinch of Indian spice and a little squirt of regular mustard.  

  89. 5 stars
    Oh. My. Goodness. This recipe is absolutely amazing. I made it exactly as written and I don’t regret anything. 

  90. 5 stars
    So wonderful! I had to use light cream but don’t think it made any difference. It is, without a doubt, the best broccoli cheese soup I’ve ever had. And I cooked it! 

    1. Thanks for the 5 star review and glad that this is the best broccoli cheese soup you’ve ever had (and you cooked it!)

  91. 5 stars
    I’m right in the middle of making this soup. Haven’t added the cheese yet. Just tasted it for seasoning. Perfect!
    OK the cheese is in. This is, by far, a really delicious soup.
    I think a tear just fell from my eye.
    Thank you for posting this recipe.
    I will be delivering some of this to family members.

  92. 5 stars
    I loved this soup. I am a Panera fan and had to try this recipe. It definitely delivered on the flavor!! Thank you

  93. 5 stars
    This is my go to broccoli soup recipe! So easy and delicious to make. I usually add extra cup of milk as I find it a bit too thick. Thanks for sharing!

  94. 5 stars
    Easy to make and tastes amazing! I left out the carrots and put in a bit more broccoli. The spices really do add depth of flavor. Make this recipe!

  95. This looks delsih and will definitely try to make it! It doesn’t make much though. If I need to make more, should I just double the entire recipe? I need it for about 8 to 10 people.

    1. Yes I would double the entire recipe.

      If this is ALL you are serving for 8-10 people, then possible triple it.

      But if you are serving it as a soup course, with other food too to follow or additionally, then you are fine with doubling it. I am just picturing 10 men sitting around a dinner table with nothing but soup, and thinking, hmmmm won’t be enough if it’s just soup.

  96. 5 stars
    Made this for my family for dinner and it was such a hit! Will definitely make again! I felt that my broccoli and carrots were a tad underdone. Would it work well to saute the carrots and broccoli with the onions, or would that make it more soggy in the soup? Thanks so much for a great recipe!

    1. Thanks for the 5 star review and glad this was a hit! With the carrots, you could saute them with the onions. I personally hate mushy broccoli and that would happen if you add it with the onions, so I wouldn’t. I would just boil after you add it, and/or use slightly smaller pieces so it cooks faster.

  97. 5 stars
    I usually wing my broc cheddar soup, but I tried your recipe on a whim and really enjoyed it. I used a hickory smoked cheddar because it was what I had, and it gave it a wonderful almost bacon-y flavor. I would never have thought of using smoked paprika and mustard on my own. Great recipe, thanks!

  98. 4 stars
    made it as indicated but was disappointed that the spices made it too spicy and took away from the broccoli flavor. i am latin so I am used to spices but next time I am leaving the cayenne and paprika out. Other than that was very nice

  99. 5 stars
    I made this soup tonight and oh my, it is soooo good. I used 2% milk and it was still very creamy. Loved the addition of the spices, it really put it over the top.
    I highly recommend this recipe!

  100. 5 stars
    Started with the original recipe, but I like my soup to eat like a meal, so I added some poached chicken breast. Flavor was excellent. Had to add a bit more broth to add some volume. Super good. We used Tillamook extra sharp cheddar.

  101. 5 stars
    I’m making this in advance for tomorrow. Going to save the soup up to the point of adding the cheese and refrigerate. I’ll gently reheat to near simmering on the stovetop tomorrow and pick up the recipe from the point of adding the quality cheese. I made this as per the recipe recently for my parents and my Dad said it was the best broccoli and cheese soup he’s ever had…

    1. Thanks for the 5 star review and glad your dad said it was the best broccoli and cheese soup he’s ever had!

  102. 5 stars
    This was so delicious and the perfect texture! My boyfriend just asked me to make this again. I doubled the recipe because I had a feeling it would turn out great. I used two cups milk and two cups heavy cream, but followed everything else exactly. BEST broccoli cheddar soup recipe I’ve made!

  103. 5 stars
    Just made this soup and it’s definitely 5 stars! I followed the directions exactly and only had regular paprika but it was great! So happy to have found a perfect Broccoli Cheese soup recipe! Thank you!

  104. 5 stars
    So great! Only think I would do differently next time is sauté the carrots with onions. And I rushed it a little so broccoli was a tad under done but the creamy broth wasps good!!

  105. 5 stars
    This soup is delicious! I didn’t have an onion, chicken broth, or half and half so I just omitted the onion, didn’t roast the garlic, used the beef broth I had, and used skim milk. Still turned out perfectly! Thanks!

  106. 5 stars
    I made this last night for a small group of friends, and it was a huge hit! I followed the recipe, with the exception of subbing with gluten-free flour and doubling everything so we would have leftovers for the week. A big success and a perfect meal for cooler temps!

  107. 5 stars
    Saw this, found I had all the ingredients, and made it on a whim last night — wow! What a great recipe! I doubled it at the last minute, so I used 2 cups 1/2 & 1/2 and 2 cups almond milk with no problem. I grated 8 oz Tillamook extra sharp white cheddar and 8 oz Tillamook extra sharp yellow cheddar plus added extra broccoli (only had frozen broccoli, but I just rinsed it and let it sit room temperature while I did the rest). Otherwise, I followed the recipe EXACTLY. I am so impressed at the consistency as so many B&C soups are way too thick. And the flavor — again — WOW! Shared your link with friends. Sooooo yummy! Thank you!!!

    1. Thanks for the 5 star review and glad this was a wow recipe for you and that almond milk worked well for you too! Yes I know what you mean about the consistency of many B&C soups which is what I wanted to avoid with this recipe!

    2. 5 stars
      Best soup ever! I didn’t have half and half cream so I used a brick of melted cream cheese and slowly whisked in 2 cups of milk. It was so creamy and delicious with all the other ingredients and steps followed! My family loved it when I made it like that 2 weeks ago, so I’m making the same again this eve!

      1. Thanks for the 5 star review and glad this is the best soup ever for you! I bet the cream cheese trick was great, too.

  108. 5 stars
    Wow! Fabulous recipe. I made one change. Since my family likes spicy, I used my smoky hot paprika I picked up in Portugal. It was delicious!!!

    1. Thanks for the 5 star review and glad this was fabulous! I need to get my hands on some smoky hot paprika, that would be RIGHT up. my alley since I love spicy, too!

  109. 5 stars
    Okay, so I made this with cauliflower cuz I had some to get rid of, but I always grate the carrots and sautee them with the onion. Other than that, made as directed … but this soup base is so good, you don’t even need to add cheese. I’ve also previously made with broccoli, which is also delish. This is my go to recipe for cream of broccoli OR cream of cauliflower soup. Definitely recommend.

    1. Thanks for the 5 star review and good to know you’ve made it with all cauliflower. I have made it with half cauli/half broccoli before. Great to hear this is your go-to cream of broccoli or cauliflower soup!

  110. Anybody have a particular cheese they use. I’ll b going to Publix. Anyone tried adding  Monterey Jack cheese as well? Thanks!

    1. For the cheese any better quality cheddar should be fine. Sharp or extra sharp is what I use and grate it myself. I have never tried adding Monterey Jack as it’s not really traditional for this soup but could work.

  111. 5 stars
    I made broccoli cheddar soup many times and non have been this good. I messed up and bought applewood smoked cheddar instead of extra sharp and had no substitute, still, it was soooo good and compliment the smoked paprika. Making it the second time today. Thank you!

    1. Thanks for the 5 star review and glad you are even making it for the second time in one day! And that even with the cheese goof, it was still great – although that flavor combo actually sounds like it would work well together, a happy accident.

  112. 5 stars
    Just making this recipe for the second time. I thought I posted a comment the first time but couldnt see it anywhere so must have forgot. Seriously, the most amazing broccoli cheese soup ever! It’s a keeper. Lots of compliments from the family too. thanks for sharing!

    1. Thanks for the 5 star review and glad this is the most amazing broccoli cheese soup ever for you! And that you get lots of compliments from your family, wonderful!

    1. Thanks for the 5 star review and I am glad it was awesome! I bet the nutmeg added a great extra dimension.

  113. 5 stars
    Made this for the second time and it does not disappoint! I make double the recipe so last time I froze leftovers and it was still amazing.

  114. 5 stars
    Yes! I have been making brocheddarcopycat soyp for years and I always end up adding garlic mustard powder and paprika /cayenne. You have officially earned my trust and I will make any of your recipes. No questions asked😌

    1. Thanks and glad you can vouch for the garlic mustard powder and paprika /cayenne combo! I made and published this recipe about 7 years ago and since then there have been lots of shall I say very “similar” recipes to mine that have sprouted up but at the time, there were none at all like mine.

      Glad I have earned your trust. Thanks for your support!

  115. 5 stars
    This recipe turned out perfectly! Absolutely delicious. The only changes I made were to use half whipping cream and a little extra garlic. The best!

  116. 5 stars
    I’ve made this at least 8 times in the last month or so and can attest it is appropriately titled. We love soup and salads, so I always double the recipe to have a constant supply on hand.
    Normally I tweak a standard recipe to meet my family’s picky taste buds, but find this is a hit just the way it is. Thanks for an amazing recipe.

    1. Thanks for the five star review and glad this has been on 8-time repeat for you this past month and that it really is the BEST for you and your family! Glad you don’t have to tweak anything either for the pickier ones :)

  117. 5 stars
    i made this recipe exactly as written. Both my adult son and my boyfriend loved it! It has far more flavor than any of the other Panera broccoli cheese soup copy cat recipes and tastes better than Panera’s itself. I’m making it again now – the third time in a week!

    1. Thanks for the five star review and glad this trumped the Panera version for you and that you’ve made it 3 times in a week! That’s awesome!

  118. 5 stars
    My two year old loves this soup. Yesterday she asked for it for breakfast so I had to promise her I’d make it for supper.  

    1. Thanks for the five star review and glad this is a favorite of your two year old, requested at breakfast for dinner even! Wow love hearing this!

  119. I would like to make this for my small group, but would need to make it ahead and keep it warm in a slow cooker, have you tried that?

  120. 5 stars
    Most delicious soup ever! Thank you for this recipe, I’ll be making it again. In fact, I thought of my dad who’s passed while making; this was a favorite soup of his and I would have loved to make it for him! ❤️

  121. 5 stars
    Made this tonight to use up from frozen broccoli. My carrots were questionable so I left those out and I used a combo of cheddar, parmesan, and gruyere cheeses (mainly because I didn’t have enough cheddar). My husband said it was “better than Panera” and I said well good because that is what the recipe claimed! Thank you for a great recipe!

    1. Thank you for the 5 star review and glad that your husband said it was better than Panera (that’s my goal)! Your cheese mixture sounds great, too!

  122. 5 stars
    I really love this, and have made it several times. I use regular half n half, I figure if I’m going for creamy cheesy soup, I’m going all for it. This last time, I made a double batch and included some cauliflower along with the broccoli and carrots. It was a big hit!

    1. Thank you for the 5 star review and glad that this is a big hit and yes, go big or go home, right with the half and half :)

  123. 5 stars
    I made this tonight .OMG i was very impressed it is really very good . It may be August and HOT in Texas ..but was easy to prpare. I will be keeping this on the monthly or bi monthly menu..

    1. So glad to hear this was a winner, even in the summertime! Glad it will be in your menu rotation!

    2. 5 stars
      Made this last night and I wish I had doubled it! So delicious! I like soup slightly thinner so I added an extra cup of veggie broth and it turned out amazing! Wish I could say there were lots of leftovers. 
      -Steph

      1. Thanks for the 5 star review and glad you loved this and that there weren’t leftovers – a sign of success!

  124. My daughter really loves broccoli cheddar soup. Last time we had it we used a dry mix and it wasn’t good. I’m not generally a huge fan of cheddar broccoli soup, but this tasted MUCH better than the dry mix.

    This may have been mentioned, but I made it gluten-free by substituting the flour for cornstarch. Instead of making the roux, I mixed the cornstarch and the stock, let that thicken, then added the half-and-half. Did everything else the same (minus the carrots). It turned out pretty well.

  125. 5 stars
    I made this as an experiment, as broccoli cheese soup is something I have always loved, but my husband has never been a fan of. It’s been years since I had it and longer still since my husband tried it, so I made ‘half batch’ of this just in case I wound up being the only one eating it. I didn’t have half-and-half, but I did have whole milk and whipping cream, so I started with the milk and added the cream near the end. I used chicken stock, yes to the cayenne and smoked paprika, no to the mustard powder (me and mustard do *not* get along, so I’m leery of mustard powder), and it was absolutely amazing. I think husband was expecting a pureed type of soup, which is something he despises, but I kept it all chunky as that’s what I like. We BOTH loved the soup. This is going to be a recipe I use again and again. Thank you so much!

    1. Thanks for the 5 star review and you loved this as well as your husband which sounds like that was a major feat itself! Glad you’ll be using the recipe again and again!

  126. 5 stars
    Tried this recipe last night and absolutely loved it! And so did my family. I had way too much broccoli in my fridge (from last 2 weeks of CSA veggies boxes ) and needed to try something new. So glad I found this recipe. There was not even a drop leftover! Only thing I didn’t have was the dry mustard- but added a pinch of turmeric. Thank you so much for sharing it!! 

    1. Thanks for the 5 star review and I am glad you absolutely loved it as well as your family! And that it also helped you use up some of your extra broccoli!

    1. Thanks for the 5 star review and that is amazing to hear that you’ll make this for the rest of your life, thanks!!

  127. 5 stars
    Absolutely spectacular. It really is one of the best soups we have ever eaten. Will definitely be making this again. Thanks for the recipe

  128. 5 stars
    This is so yummy, I’ve made it twice. First time exactly by recipe including half-and-half, this last time with milk instead, more broth and less cheese. And I find the lighter version just as yummy. The key is the combo of mustard, paprika and pinch of cayenne. And that’s what makes this recipe different from the others out there. Thank you so much for this.

    1. Thanks for the 5 star review and glad that you have made it both the original way and a “lighter way” and that they both were great! I agree, the spice combo is unique yet essential!

  129. 5 stars
    I made it exactly per the recipe. Result was spectacular!! Best soup ever. I was going to pass some along to some friends, but just couldn’t give any of it away. Maybe, next time.

    1. Thanks for the 5 star review and glad it was the best soup ever! Pass your neighbors the link to the recipe – they can make it for themselves haha!

  130. 5 stars
    Easy to prepare and delicious! I added an extra clove of garlic and skipped the carrots,  I will make it again for sure!

  131. 5 stars
    Excellent!
    Aside from using chicken stock and adding a bit of swiss and parm, I also took 1/2 the soup from the pot and ran it through the food processor (mainly the broccoli stems and carrots, leaving the florets) and then added it back to the pot before adding the cheese. It added a little extra depth and hid more veggies for those that don’t like carrots too much.

  132. 5 stars
    This was fantastic.  Everyone loved it at a party I made it  for.   Everyone wanted the recipe.  Loved that you used fat free half and half.   I’ve already made more.  Thank you foe a great recipe.  

    1. Thanks for the 5 star review and glad this was a big hit and everyone wanted the recipe and you’ve already made more!

    1. Yes likely, or kept warm; I would be very gentle with the heat because you don’t want to actually continue to cook it. The cream/milk could turn a bit off as well as the broccoli will get mushy.

  133. 5 stars
    Made this for my 23 yr old grandson.for his birthday request. I have not made broccoli cheddar soup before. This recipe was fantastic. Will definitely be making this again.

  134. 5 stars
    I too used a mix of carrot, onion and celery, diced small. That was the only adjustment I made to the recipe. Wait, I used chicken stock as that’s what I had. This soup is rich, creamy and delicious! I used the recommended 3 cups of broccoli florets and 1 c chopped stems. Next time I think I’ll cut the florets a bit smaller. Averie, every recipe of yours I’ve tried is a winner!

    1. Thanks for the 5 star review and glad this was delicious and that all my recipes have been winners for you, thank you so much!

  135. 5 stars
    I have tried this amazing broccoli cheese soup recipe and i found this soup recipe really an amazing recipe. Thanks for sharing this recipe with all of us. Even i have a special broccoli cheese soup recipe as well.

  136. 5 stars
    So good! My first time making this. I love the broccoli and cheddar soup from Panera but there’s nothing like homemade. Husband was sick and I wanted to do something nice and make him one of his fave soup from scratch. we both love it!

    1. Thanks for the 5 star review and glad that you both loved this soup and agreed, there’s nothing better than homemade!

  137. 5 stars
    This soup is absolutely delicious!  I loved it!  It is a recipe I will definitely make over and over again.  

    1. Thanks for the 5 star review and glad that it was absolutely delicious and you’ll make it over and over!

  138. 5 stars
    This recipe was amazing. My son loved the broccoli soup from Quiznos and they disappeared. He told me this soup was way better. I agree

  139. 5 stars
    At 84 I have made a few pots of soup.  This recipe just blew my socks off.   So thick and delicious and full of flavour.  I added all the spices.  Thank you from Christchurch, New Zealand.

    1. Thanks for the 5 star review and glad this blew your socks off at 84 years old! Wonderful to hear that, and all the way from New Zealand, too!

  140. 5 stars
    The best soup ever! Thank you sooo much for sharing! The family and friends love it!  So easy and doesn’t take forever to make.  Even better than I’d hoped! Definitely a keeper. 

  141. By far the beat soup ever. Thank you so much for sharing! It’s even better than I anticipated!  The family and friends LOVE it! So easy yet absolutely decadent. 

  142. 5 stars
    I first made this for my foodie daughter when she was recovering from having her wisdom teeth removed.  She loves it.  I use home made bone broth for the extra nutrition (and I know what’s in it).  I froze individual servings of the leftovers and they reheat perfectly. 

    1. I am glad your daughter loves this and very smart to freeze individual servings and glad they have reheated perfectly!

  143. 5 stars
    I just made “The Best  Broccoli Cheese Soup” recipe.
    It was delightfully thick,   scrumptous  and  not 
    difficult or time consuming .
    Mine simmered for a few hours on very low heat..making
    the vegetables just cooked right and a flavorful
    dish.

  144. 5 stars
    This was fantastic!  I added some chopped celery and also sautéed  the broccoli along with the other veggies in the beginning.  I also regret not doubling the recipe.  Will be a keeper!

  145. 5 stars
    Made this today, I used a blend of cheeses I had on hand with chicken broth, turned out really well. My local Broccoli Cheese Soup expert (the kid) approves.

    1. Thanks for the five star review and I’m glad your ingredients you had on hand worked out just fine and was kid approved!

  146. I was obsessed with this the first time, but made it again and it wasn’t as thick as it was the first time! Any tips on how I can get the required thickness every time?  White or blond roux? Simmering tips? Thank you:) 

    1. I would just say if it wasn’t as thick the second time, I would just cook your roux and still it’s a bit thicker and darker. Whatever you did the first time obviously was better. Try to think back in your mind what you did, and do it again. But I would air on the side of cooking it longer rather than shorter and that should probably do the trick.

      1. I know, I couldn’t remember for the life of me what I did the first time lol. But sounds good, I’ll make the roux darker, and jot down what I do this time! Thanks for your help:) 

  147. 5 stars
    My family loved it! I used “Better than Bullion” to make chicken broth and used 1/2 milk & 1/2 cream. We used the Kraft “Melt” shredded sharp cheddar and it melted in superbly. My son raised the broccoli in our garden and was thrilled to help with the cooking–I did most of the chopping, but he did all of the measuring and stirring. We topped it off with herb Croutons which really worked well. I will make this again and try to have some hot, crusty bread to serve with it.

    1. Thanks for the 5 star review and glad that Better than Bullion worked well for you as well as the Kraft “Melt” Cheddar…I have never noticed that version and great to hear it really does melt superbly!

      Super impressed with the homegrown broccoli, too!

      1. 5 stars
        The past few recipes for broccoli cheese that I made were duds. This recipe was perfect. So good that I had to come back to leave a review, which I rarely do! 

      2. Thanks for the 5 star review and glad this was good enough to come back to leave a comment on and that it wasn’t a dud :)

    1. I am updating all my recipe cards to include stats but it’s a big job of 2500 recipes but this one will get tackled soon.

  148. 5 stars
    This soup is great as written! As I made it again, though, I also added chopped celery, upped the seasonings a bit, and added a splash of Texas Pete (can you tell we like spicy? ;)  I also thinned it a bit with another cup of chicken stock, just for personal preference. 

    1. Thanks for the 5 star review and I am glad that you spiced it up to your tastes (I do the same thing when I’m making it for myself because I love spicy as well)!

  149. 5 stars
    This is my first time making a soup that wasn’t just vegetable scraps from the fridge, and it is so easy and absolutely delicious! The whole family loved it!!

    1. Thanks for the 5 star review and glad that it was absolutely delicious and your whole family loved it!

  150. 5 stars
    I made this for my family and it was delicious! (Actually better than Panera Bread) It was a bit thick the first time, so I recently made this again for a sick friend who has lost a lot of weight and need some calories and nourishment. I added more vegetable stock than the recipe called for and the consistency is perfect for my liking. Thanks for sharing. This recipe is a keeper!

    1. Thanks for the 5 star review and glad that they liked it better than Panera and that you were even able to share with your friend!

  151. 5 stars
    I added 1/2 Tsp of nutmeg and it really made the flavor pop! :) 
    I also used heavy cream with the half and half, as well as chicken bone broth. I also used tillamook brand cheese!! Sooooo yummy! 

    1. Thanks for the 5 star review and glad that all your ingredient choices really helped to make this soup super yummy for you!

  152. 5 stars
    This soup is a big hit with my family! I made this thinking it would last for a couple of days, but once dinner was served, no one could stop themselves from having seconds.
    The spices added the perfect touch! Without a doubt, the best broccoli cheese soup that I’ve EVER made! Thank you for sharing :)

    1. Thanks for the 5 star review and glad that this is a family favorite for you and the best broccoli cheese soup you’ve ever made!

  153. 5 stars
    We just grew our own broccoli and I wanted to give this a shot since hubby never tried it before. I am in Portugal so finding cheddar cheese has been a struggle. I went with cheese from Sao Jorge, and man it was incredible! Thanks so much for this recipe. I also skipped the carrots and added extra broccoli. I used some spicy mustard in place of the dry mustard. We are now addicted!

    1. Thanks for the 5 star review and glad that you are able to make this with your own homegrown broccoli, wow, how great! Glad it is a new favorite recipe for you!

  154. 5 stars
    Just made this today and the soup turned out beautifully! Definitely a lot better than Panera’s when adding in the optional spices. I did have to add in a little more salt as I was using unsalted butter and it balanced out all the flavours. 

    Thank you for sharing this recipe! It’s a definite keeper!

  155. 5 stars
    So easy to make and so delicious!!
    I use fresh broccoli from my garden. Its a family favorite at our house.

    1. Thanks for the five star review and I’m glad it’s a winner for you! And how lovely that you have fresh broccoli from your own garden, I’m jealous!

  156. 5 stars
    This soup was such a hit at our house! Nothing beats cream soups, and nothing ning beats this soup! Definitely will be turning to this recipe again. We also added cubed chicken and it turned out super well. Thanks Averie :)

    1. Thanks for the five star review and I’m glad that this turned out great and that the chicken was a nice touch, too.

  157. 5 stars
    As usual, I didn’t follow the instructions exactly as prescribed (I didn’t have carrots. I added celery and cooked it with the onions and garlic. I cooked a bag of frozen cooked broccoli with half the onion/garlic/celery mix and broth then blended it with some whipping cream and broth. I added this mixture to the sauce when I added the other half of the onion mix and chopped broccoli. I used 2.5 bags of frozen broccoli –30 oz total), but this soup was DEEEEELICIOUS! I also only used whipping cream and a few oz of 2% milk. I just used what was on hand. I also used the ground smoked paprika, cayenne and mustard. And a little extra sauce. I plan on adding the cheese to the rest of the soup. It’s delicious without cheese. It’s delicious with a little cheese on top. I’m sure it will be delicious with the extra sharp cheese that I grated.

    1. Thanks for the 5 star review and glad you were able to use what you had on hand and that it turned out delicious!!

  158. 5 stars
    My fiancé wasn’t feeling well and asked me to make broccoli and cheese soup. I’m not a fan of creamy, cheesy soups. I found and followed this recipe and he LOVED it. He said, “Baby. You done good!” That’s a huge compliment, especially because he’s the grammar police. Thanks for helping me live up to my claims that I know how to cook. 

    1. Thanks for the 5 star review and glad that this impressed him! And that it’s helping your status and claims as knowing how to cook :)

    1. Thanks for the 5 star review and glad it’s the best soup ever and that you’re making it again!

  159. 5 stars
    This soup has a wonderful taste and will definitely make it again. I used all the seasonings noted and it had a wonderful flavor. The only thing I will do differently is sauté the carrots and broccoli stems with the onions. They never softened up enough and I simmered it for way longer than the recipe calls for. Also, I doubled the recipe and next time I will at least triple it because everyone wanted more the next day and their wasn’t enough. Excellent taste!!!

    1. Thanks for the 5 star review and glad you will double or triple it again! That is surprising to me that they never softened up enough for you after simmering for quite awhile. In that case, yes you can saute with the onions or just chop them more finely and smaller and that could do the trick too.

  160. 5 stars
    I just made your broccoli cheese soup. .i only used salt, pepper, smoked paprika and cayenne pepper, as my spices. It was without a doubt, the best soup that I have ever made. Am sorry that I didn’t double the recipe. Oh yeah, I did use chicken broth, not the cubes , and I used fresh broccoli , given to me by my gardener neighbor! Thank you so much for this wonderful soup recipe. I forgot, I didn’t add carrots, as I didn’t have any, nor regular onion, so subbed with green spring onions. 

    1. Thanks for the 5 star review and glad it was the best soup you’ve ever made! How amazing to have garden fresh broccoli from your neighbor, too!

  161. 5 stars
    My only tip is to make double! It was THAT good. My whole family loved it. I used chicken bullion and used my immersion blender, only things different. And I def recommend adding the paprika, cayenne and mustard if you got it.

  162. 5 stars
    This was insanely good!!! The directions were so precise it was easy to follow along to. Legit better than Panera thank you thank you thank you for this recipe :) 

  163. 5 stars
    I have made cheesy broccoli soup for years.  Got this recipe when I signed up for “Avery Cooks” emails.  Made it by the recipe and it is the best I’ve ever eaten.

    1. Thanks for the 5 star review and glad this is the best broccoli cheese soup you’ve ever eaten!

  164. 5 stars
    Fabulous soup!  Best broccoli cheese soup I’ve ever had or made!  Very picky husband who only recently said he’d like me to make some. It’s wonderful. I left out the carrots… he hates carrots and the paprika… he doesn’t eat that either. The cayenne is the
    perfect addition!  Make it often. Thanks for a fabulous recipe!

    1. Thanks for the 5 star review and glad this is the best broccoli cheese soup you’ve ever made or had!

  165. 5 stars
    Hello! I am really careful about making anything from recipes or trying new things on my own. The soup is not new to me but I have never made it by myself. Your recipe is the best. My dad is hard to please when it comes to new recipes and he approves it!!! Thank you for such a good recipe! <3

    1. Thanks for the 5 star review and glad you think my recipe is the best as does your dad, too!

  166. 5 stars
    Oh Perfect……Better than Panera’s For SURE .Made this on spur of the moment and did not have half/half but had heavy cream…used it and can milk…came out perfect…your receipe mentioned the film …mind did not form a film…. the second time I made exactly by your receipe and the film did form….both ways taste great…..I also added chopped celery and
    I did double the receipe both times…..gave some to my neighbor (92 yr old gentlman) he commented “It was a Blue Ribbon Soup”……..I put some of this last batch in my freezer…We
    will see how it holds up…… (did omit the dry mustard- not a spice I have ever used)

    1. Thanks for the 5 star review and glad it turned out perfectly and better than Panera’s for sure!

  167. 5 stars
    This absolutely lived up to its title – it really is THE BEST Broccoli Cheddar Soup I’ve ever had; even my very picky daughter, who loves Panera’s version, thought this blew away Panera’s soup.  It doesn’t even come close in my opinion.
    So so good!! I’m blown away.  I’ll be making another batch tomorrow.  

    1. Thanks for the 5 star review and glad it turned out to be the best broccoli cheese soup you’ve ever had and blew Panera’s version away!

  168. I made the suop today and I noticed the picture you posted is light colored. Mine was definitely brown. Any idea what I did wrong??? The soup tastes wonderful but the color is not what I would call broccolli cheese soup.

    1. Probably when you were browning the onion it got a bit dark and that could cause the overall color of the soup to darken. Glad it still tastes wonderful.

  169. Made the broccoli cheese soup, I ended up doubling the soup part because there needed to be more.  Holy crow this is amazing!!!

  170. Do you have a carb count on this recipe? I found it on a list of low-carb meals from Tasty and need to carefully count carbs for medical reasons. Thanks!

  171. 5 stars
    Wonderful! I’ve been making this soup for almost two years now and keep coming back to it. Lovely flavor, lovely consistency, very much a “comfort food”.

  172. Nothing is missing “2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch”

  173. 5 stars
    I don’t measure but I followed the ingredients and suggestion to the letter. Turned out absolutely delicious! I made broccoli cheese soup before but never used flour and I did not regret it. I will be using this recipe going forward!

  174. 5 stars
    I made your recipe, just as you presented it. It is so delicious! I’ve checked my cookbooks, and many other similar recipes on line, but your site, details and enthusiasm got my attention.

    I seldom cook with cream or flour….but it was worth the expansion of my world. I found it difficult to easily print the recipe, so I cut and pasted it to leave out all but the essentials: ingredients and directions. Now I have it for my family, whenever it is safe for them to visit us later. Be well, be kind, and be calm. Eating well helps us to with it all!

  175. 5 stars
    Doubled the recipe and made it with a combination of whole milk and oat milk (all I had on hand) It was Delicious! My husband loved it so much that I made it again today to freeze and take in our RV! This time only whole milk (again, all I had on hand). Thanks for a great go to for yummy soup!

    1. Thanks for the 5 star review and glad it worked with the milks you had on hand and it’s a go to for you!

  176. 5 stars
    Delicious soup I used 2 bouillon  cubes in place of vegetable broth in place of vegetable broth and turned out just fine. Very tasty. Thank you for this recipe. Fast & easy to make.

    1. Thanks for the five star review and glad it was still exactly like when you originally had made it after freezing/thawing.

  177. 5 stars
    I made this tonight and it  was delicious!  I made some tweaks based on what we had on hand.  I used sharp cheddar, regular half and half, chicken stock, shredded carrots, and adjusted the salt because I used salted butter.    

    It was so good and so creamy.  It’s definitely a keeper recipe for us!  

    1. Thanks for the five star review and glad it was delicious and that you were able to use what you had on hand!

  178. i really want to try this later!! can I use heavy cream instead of half and half? or a mix of heavy cream and 2% milk? Thank you!!

    1. I would do a mixture of heavy cream and 2% because just heavy cream alone is going to make this seem overly thick in my opinion.

    1. Thanks for the 5 star review and glad you will make it again and it was as good or better than theirs!

  179. 5 stars
    I have made this soup several times and it’s a big hit! I live in the rural Colorado mountains so grabbing food is not an option, this is an easy go to!! Love it, no modifications! Thank you

    1. Thanks for the 5 star review and glad this soup is a big hit for you up in the rural mountains (I have some good friends that live in the rural CO mountains and they have described to me what they go through for food and really anything they need to buy – not easy!)

  180. Must have been made for 1 person. I love soup, and this is for 1 person… I need to feed a family. But the point is made. Good soup.

  181. 5 stars
    WONDERFUL! Thank you, Averie, for sharing this recipe. I was craving Panera Bread’s broccoli cheddar soup, but this beats it out of the ballpark!

    1. Thanks for the 5 star review and glad this beats theirs out of the ballpark for you!

  182. 5 stars
    This was a huge hit with my exhausted pandemic professor partner who needed comfort food at the end of the semester! I used whole milk and it was plenty creamy, and cut down to about 5-6 oz aged cheddar.  Also mixed cauliflower and broccoli which was delicious and colorful.

    1. Thanks for the 5 star review and glad this was a huge hit for an exhausted guy! I love cauliflower so would be totally into that in this soup as well!

  183. 5 stars
    Made this soup on a whip as is a little chilly today. It was fantastic. My boyfriend ate three bowls. He said it was the best he ever had and he is a broccoli soup connoisseur. I had to make a few substitutions. I used a 12 oz bag of frozen broccoli cuts, 1/2 teaspoon of dijon mustard, and 2% milk, and vegetable stock. This will definitely go into my recipe notebook.

  184. 5 stars
    I have tried so many recipes for broccoli cheese soup I had pretty much given up but thought i would give it another try -Oh my am I glad. I followed directions and ingredients as noted in recipe with a very slight variation. I used regular half and half and real butter and used one large carrot rather than two as sometimes carrots can have a strong flavor.
    Personal preference. Made two batches this week. Shared first batch. I used extra sharp cheddar for the first batch and colby cheese for the second batch and just added to the bowls of soup rather than putting in the pot of soup but that also is just personal preference. The second batch I decided to precook the carrots and broccoli while the milk and broth mixture were simmering to save some time and I also just went ahead and added the garlic and onion to the milk mixture . The first batch was so good, I just was in a hurry to try some more. It just was so delicious I had two bowls. Thank you for a long desired perfect broccoli cheese recipe.

    1. Thanks for the five star review and I’m glad you decided to give my recipe a try and love it!

  185. 5 stars
    Wow this soup is fabulous! I did find that I needed more liquid after adding the vegetables to the pot, so I used about a cup of coconut milk because I had it in the house. Heavenly! 

    1. Thanks for the 5 star review and glad it was fabulous with the coconut milk addition!

  186. Dear Averie~ I’m so darn happy I found you!! I’ve been checking out your recipes for the last month or so and have to say you’re the bomb! Always look forward to trying out your many multitude of recipes.  I’ll be making the cheese soup soon, then will rate it. My husband is patiently waiting for it. Usually buy it at Costco so we’ll have to compare the two…I’m sure it probably won’t compare at all!
    Your faithful follower,
    Trudy

    1. Thanks for finding me as well. In my opinion, this blows away the Costco soup or any storebought soup. It’s apples and oranges, I am sure you will love this version!

  187. 5 stars
    Wow, wonderful!  I used hot smoked paprika and also a 2yr old Baldersons cheddar. 
    Even so the original recipe would have been wonderful as well. 
    Good instructions. Nice to see spices as options as not all of my family & friends that I will repeat this recipe for have the same tastes. 

  188. 5 stars
    I’ve been craving for this soup and finally found the strength to do it from scratch! This recipe is awesome! My whole family love  the taste of it. I didn’t change any of the ingredients and it’s really mouth-watering. Thank you so much for this! Would definitely make this one again and again and again. I’m keeping this recipe. ❤️

    1. Thanks for the 5 star review and glad it turned out awesome and you’ll make it again and again!

  189. 5 stars
    I made the broccoli and cheese soup using 1 cup of heavy cream & 1 cup of 2% milk (because I didn’t have half and half) and it was fantastic. I’m torn that it didn’t make more, but relieved because I can’t stop eating it. Such a great recipe! Thank you so much!

  190. 5 stars
    Had this recipe eyed out for awhile and finally got to create it today! I was worried on the flavor of vegetable broth vs chicken and was pleasantly surprised that it was wonderful! I’ll try it with chicken next time maybe but again, I am completely content with how it turned out. I had heavy whipping cream which got kind of thick so I added extra broth. I added nutmeg and some blue cheese crumbles for extra cheese flavor pop!

    1. Thanks for the five star review and I’m glad that it came out great with the vegetable broth and that you didn’t need to worry about using chicken broth. I bet the blue cheese crumbles added awesome flavor!

  191. 5 stars
    Made as written but w 1 cup fat free milk and 1 cup 1/2&1/2.  This recipe is fabulous!  I think it is the spices that put it over the top!  I almost didn’t even add the cheese it was THAT good!

    1. Thanks for the five star review and I’m glad that it was so good you almost didn’t even need to add the cheese!

  192. 5 stars
    Great recipe and soup other than my husband complaining about the “heat” in the recipe. 
    I put the exact amount of measured spices but I agree the spices might have overpowered just a bit. Next time I will leave them out except powdered mustard.
    I will make this again! Good soup. 

    1. Thanks for the 5 star review and glad it turned out great. I have never had anyone say anything about ‘heat’ in this recipe but some people are extremely sensitive to spices. Obviously omit/reduce for next time if he falls into that category.

  193. 5 stars
    This recipe was wonderful! I tweaked a few things by using chicken broth, heavy whipping cream mixed with 2% milk instead of half & half, and doubled the seasoning outside of the salt. It was wonderfully hearty and paired well with a No Knead Bread from King Arthur’s Flour for dipping and cleaning the bowl. My husband had three helpings, so this definitely one for the family recipe book!

    1. Thanks for the 5 star review and glad it turned out wonderfully and went into your family recipe book!

  194. 5 stars
    Delicious recipe! I used chicken broth because that’s what I had and shredded the carrots instead but other than that followed it exact. The full 3 cups broccoli was perfect!

  195. 5 stars
    Soup was DELICIOUS! Have made different variations of broccoli cheddar but husband said bookmark this one. Very flavourful. Served with Red Lobster biscuits. And of course freshly baked cookies for dessert. 😋 Thank you!

  196. 5 stars
    Great taste. I used chicken base to make the broth and omitted the salt. Full fat half and half, and otherwise followed the recipe. As good or better than anything served in restaurants.

    1. Thanks for the 5 star review and glad you think it’s as good or better than anything served in restaurants!

  197. 5 stars
    This was the first time I’ve ever made brocolli and cheese soup, I’ve seen many recipes but this one was easy and delicious!! I am very happy with how it came out. Thank you. I must say that I do not like this website for it is very slow and lots of ads and popups…eek!

    1. Thanks for the 5 star review and glad you enjoyed the soup!

      Ads are part of my site, I have to pay my bills so I can continue to provide free recipes.

  198. 5 stars
    Very delicious soup! my favorite. I love broccoli, I found your website and seemed the best. I tried it and was perfect. The first time I did not have carrots, so I skipped them. This week I did it again and added the carrots. Both times the soup was amazing. So good that I recommended it to a friend. Thank you for an amazing recipe!

    1. 5 stars
      Truthfully, I’ve never had broccoli cheese soup (at least not in years) and made it on request of my roommate. It was AMAZING. However it came out with a texture similar to potato soup…a little grainy I’d say. Is that normal? Is there something I can do to prevent it?

      5 stars though! Will be adding it to my cycle or recipes and as a go-to for hosting.

      1. Thanks for the five star review and I’m glad to hear that you loved the soup and will be making it again and it’s going to go into your rotation.

        I am thinking that the grainy texture could be one of two things. Either it’s something that has to do with how the roux came together. Or it has to do with the type of cheese you used and how it behaved when it melted.

        I would switch up brands of cheese and when you’re making the roux the next time make sure you pay close attention to that section. I think either or both of those little tweaks will make the texture smoother and less grainy.

  199. 5 stars
    I followed the directions exactly. DEElish soup. We liked it pureed tho. The mustard powder, paprika and pinch of cayenne do make fabulous!

  200. 5 stars
    Just made this absolutely delicious soup. So good I might have to eat it all tonight. Thanks for the recipe.

  201. I always have a hard time making the roux. Your recipe calls for 4tb butter and 1/4 floor and you say to stir until thick but its always clumpy. it seems the butter or liquid needed to make it thick is not enough??

    1. Those are the correct ratios. Don’t overthink it and just follow the directions as written and all should be well.

  202. 5 stars
    Delicious! My husband and I enjoyed eating it. Thank you for posting this recipe. I had some leftover broccoli from our meal on Sunday, and it was the perfect amount for this recipe.

  203. 5 stars
    The title describes it perfectly!!  I’ve never tasted a better broccoli cheese soup. I followed directions exactly & will be making it again this wk, only 4 days after making this first time because my family is begging for more. 

  204. 5 stars
    I love broccoli cheese soup, and this is the absolute best recipe that I’ve encountered. Thank you for sharing it!

    1. Thanks for the 5 star review and glad this is the best recipe you’ve found for broccoli cheese soup!

  205. 5 stars
    I made the broccoli cheese soup using vegetable stock. I used all of the ingredients as stated, except for the dry mustard, which I didn’t have on hand. It turned out deliciously! I’m only sorry that I didn’t double the recipe.

  206. 5 stars
    This was incredible. Followed all directions and it turned out so delicious. I added a bit of chopped celery I had on hand. Mine ended up more on the thicker side, so I may try adding more chicken broth next time, which will also help stretch the servings farther. I microwaved the leftovers as suggested by the author and it reheated wonderfully. I’m excited to be able to make this as “helpful” meal for friends or family when the occasion arises (new moms, etc), since it reheats so well.

    1. Thanks for the 5 star review and glad it turned out great and nice idea to bulk it up a bit with some rice! Glad you’ll make it again!

    1. Thanks for the 5 star review and glad to hear it was fabulous and the best broccoli cheese soup ever!

  207. 5 stars
    It was a soup day at our house…and it became a cooking lesson for my daughter and I. Not only did we enjoy the project, but we couldn’t stop mmmm-ing as we enjoyed every spoonful. Thank you for this delicious recipe, which will be in my favorite recipe stash from now on.

    1. Thanks for the 5 star review and glad this was a great cooking lesson and that you loved the recipe too!

  208. 5 stars
    I never had broccoli cheese soup that I liked until this one. It was the most delicious soup ever. I did make one change , I used 4 oz of Velveeta and 4 oz of cheddar.

    1. Off the top of my head, I really cannot remember the brands I’ve tried. Extra-sharp, middle of the road pricewise, and a big-ish block are what I look for.

  209. I would have loved to follow this recipe on my Chromebook in the kitchen as I do all the recipes I find on like. Unfortunately, your site has soooo many pop-ups and advertizing my Chromebook keeps freezing!

    1. Sorry about that. Many people don’t have that issue.

      You were able to leave a comment though, so I think it’s working well enough for you.

  210. 5 stars
    Thank you SO much for posting this delicious recipe! It was amazing. My husband just raved about it! Definitely going to put this in my “keep” stack!!!

    1. Thanks for the 5 star review and glad this was amazing and that this goes in the keeper stack!

  211. 5 stars
    We multiplied this recipe by 8 for a parish soup supper and it was a huge hit! Not a drop left! It lived up to it’s name…THE BEST!!!

    1. Thanks for the 5 star review and glad you were able to make this at a scale 8 times the original recipe and that not a drop was left! And that it lives up to its name, The Best. Thank you!

  212. 5 stars
    Came across this recipe and gave it a go. Being home for more than a month, I’m trying to cook something different every day. I’m trying to utilize things in my refrigerator and not wasting anything. I had some milk that needed to be used in a couple of days. I said I was making soup and my wife immediately said ‘Broccoli cheese?’ So I guess I’m making broccoli cheese soup. Long story short, it was amazing. Family loved it. I did add 1 cup of half and half (in addition to the milk). Great recipe. Thank you for sharing.

    1. Thanks for the 5 star review and glad you tried my recipe and that your family loved it!

      Good for you for trying to make something different every day!

  213. 5 stars
    I just came across this recipe and had all ingredients on hand, so I tried it…it was fabulous!!! I wish I had doubled the recipe cause I brought some to my daughter and her family…now its all gone!! They want to know when I’m making it again! Thank you so much for a “keeper recipe” can’t wait to check out your website for more delicious recipes to try!!

  214. 5 stars
    This was delicious. I used the broccoli stalks to make the veggie stock and used whole milk. Definitely double this!!!!
    You’ll be sorry if you don’t. Also – the soup freezes beautifully.

    1. Thanks for the 5 star review and good job for putting your stalks to great use and not just tossing them!