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!
Table of Contents
- The BEST Broccoli Cheese Soup Recipe
- Broccoli Cheese Soup Ingredients
- How to Make Broccoli Cheese Soup
- What’s the Best Cheese for Broccoli Cheese Soup?
- Can Frozen Broccoli Be Used?
- Tips for the Best Broccoli and Cheese Soup
- Recipe Video Tutorial
- The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) Recipe
- More Easy Soup Recipes:
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.
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.
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.
- In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned.
- Add the garlic and cook about 30 seconds. Remove from heat and set pan aside.
- In a large heavy-bottom pot, add the remaining butter, flour, and cook over medium heat, whisking constantly, until flour is thickened.
- Slowly add the vegetable stock, whisking constantly.
- Slowly add the half-and-half, whisking constantly.
- Allow mixture to simmer over low heat until it has reduced and thickened some.
- Add the broccoli, carrots, and the onion and garlic you previously set aside.
- Add the spices.
- Allow soup to simmer over low heat for about 20 to 25 minutes.
- While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls.
Tip for Softening the Vegetables
If you prefer very soft broccoli and carrots, you can either steam them before you add them to the pot and/or make sure the broccoli florets are quite small and the carrots are cut into very thin pieces.
I’ve never found pre-steaming necessary because the soup continues to simmer for 20-25 minutes after adding the broccoli and carrots, which is ample time for me personally for them to soften to my liking. However, in case you prefer very soft vegetables, steaming and/or paying closer attention to their size is an option.
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.
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.
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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The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)
Ingredients
- 1 tablespoon + 4 tablespoons unsalted butter, divided
- 1 small or medium sweet yellow onion, diced small
- 1 clove garlic, peeled and minced finely
- ¼ cup all-purpose flour
- 2 cups low-sodium vegetable stock, chicken stock may be substituted
- 2 cups half-and-half*
- 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very tasty, rich and creamy “stoup”. Made this soup and followed the recipe with a small addition of a little celery. It turned out great but really thick. I see why someone commented that they used it on baked potatoes. I would make this again, but cut the roux ingredients in half and maybe add a little more stock. You could throw cooked macaroni in it and call it broccoli macaroni and cheese.
If your soup was too thick, adding extra cream or half and half (or even stock) would do the trick to thin it out to your taste. Glad you enjoyed it.
So great! made this is a Foods class for a group of 13 year olds. We all loved it. Have shared the link with many!!!
Thanks for the 5 star review and glad the kids loved the soup and were able to make it for themselves!
Do you think it would break if it was in a warm crockpot for serving over 3 hour time frame?
Very low possibly okay…The problem is then I wonder if it would even be warm enough to be enjoyable? You can always do a test batch and see what happens.
This is the best cheesy broccoli soup I’ve ever had!!! I would never make any other 💕
Thanks for the 5 star review and glad you would never make another!
Love the soup it comes out great every time. Used cracker barrel extra sharp cheddar last batch and that was the best so far
Glad this is a winner for you every time!
Can I use frozen broccoli if so how
Thank you
I recommend fresh; frozen will become too mushy.
Just made this broccoli soup. Really good. Followed the recipe but did add one bay leaf. Turned out excellent!!!! Will be making it again.
Thanks for trying the recipe and glad it was a winner!
you mentioned you never tried to freeze it . i have made the panera bread soup and i do freeze it .it does curddle a bit but when i heat in micro its very good. i am going to try your recipe soon.
Yes I can imagine it curdles or separates. Cream/milk based things tend to do that after thawing if they were frozen. Taste is fine, appearance isn’t the prettiest.
Yes.
The only word I have to sum this recipe up.
It was the best soup I have ever had. Ever.
I put mine in a sourdough bowl. <3
Thanks for the 5 star review and glad you loved this! And glad it’s the best ever soup!
Absolutely the best Broccoli Cheese Soup I have ever had. I use it to top Baked Potatoes stuffed with steamed Broccoli. It is a family favorite now!
Thanks for the 5 star review and glad you think this is absolutely the best!
I’m on the keto diet, so all purpose flour is a no go for me. Can I sub almond flour you think and it still taste the same? I’ve made this before as stated and it was delicious!!! Been craving it ever since!!
I don’t know about AF because there is no gluten and when you make the roux with the butter, not sure what will happen and if the soup will thicken properly. It’s such a small amount of flour in an entire batch of soup that I personally would just use real flour so you are guaranteed success.
This was the best soup. We did a close variation. We used a broccoli cauliflower blend. We roasted the broccoli cauliflower mix on a sheet pan sprinkled with S&P and lite drizzle of quality olive oil 20 min. The last five minutes you sprinkle with parm. Cheeseof we choose to blend 2/3 of the vegetables with a little broth until smooth. Then return to pot with remaing broccoli cauliflower mix. The seasons are spot on. You do want to going back for more. I agree, quality cheese helps make the dish.
I love the idea of roasting the veggies first with parm, I bet that made for an amazing end result with the soup!
I normally don’t leave comments about recipes but I had to with this soup. I’ve made this several times in the last couple months and here it is 84 degrees outside and I just made a triple batch of this soup because I’ve been craving it so bad! Its name says it all, it is definitely the best! Those spices make the difference. Their flavor is subtle but it’s great!
I love that you are making soup even when it is hot out! Glad you love this one and thanks for the 5 star review!
My wife asked me to make a broccoli cheese soup for her Womens Club High tea with 20 servings. I expanded this recipe by five and my wife said the ladies thought this was absolutely the best soup ever.
That made me feel great until tasked to make tomato meat sauce for 50 to help the club with a special awards function for 5th grade writing contest.
Thanks for trying the recipe and glad it came out so well after 5x’ing the recipe. Glad it was the best soup ever! Good luck with the tomato sauce next :)
Can you add potatos to this?
Yes.
This soup is amazing. It is definitely the best broccoli cheese soup I have ever tasted. I also add some shredded chicken to mine, mainly to keep my husband happy. Thank you for sharing this!! I love it!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s the best broccoli cheese soup you have ever tasted!