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
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Soup Recipes:
15 Fast and Easy Soup Recipes — All the recipes are fast to make and most are ready within 30 minutes which is always nice for busy weeknights. They’re hearty, comforting, will warm you up inside, and so good!
Creamy Tomato Soup – Panera copycat that’s fast, easy, and healthy!
Roasted Carrot and Red Pepper Peanut Soup (vegan, GF) – Thick, rich, and loaded with smoky flavors!
Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, no added salt) – Ready in 5 minutes and packed with flavor!
Sweet Potato Red Pepper and Coconut Milk Soup (vegan, GF) – Ready in 10 minutes and so thick and satisfying!
Immune-Boosting Vegetable Soup and Broth — Easy soup that’s healthy, nourishing, and keeps you healthy! Bye-bye germs!
After these last couple of years of following this site and making dozens and dozens of different sweet recipes I finally made a savory one! This BLEW MY MIND! Way better than panera. My husband hates broccoli but loved this. Now I have to look at the other savory recipes more closely in the future. A million thank yous!
Averie thank you for replying to my comment a couple of days ago. you come across as such a genuine person. Thank you! ;)
My husband hates broccoli but loved this. <--- Music to my ears! And glad this was a mind-blower and that it's way better than Panera. I agree :) And you haven't just made a dozen of my sweet recipes...I would literally say you've made AT LEAST 50+ different recipes of mine. There were weeks there before you were pregnant with #2 that you were making 4 new things a week! And some months you'd write to me saying you made like 12 of my recipes in a month! So I appreciate you taking the plunge into savory. I don't post many, but when I do, I always feel like they're worthy of taking the spot away from sugar :)
I love Panera’s Broccoli Cheese soup and wanted a recipe for home, so this caught my eye. Looking forward to trying it! Also found another recipe similar to what I have wanted for years here. Your tips for which specific ingredients and why to use them are also so much appreciated. Thank you!
This is my go to soup at Panera. I cannot wait to make this at home version. Pinned!
Thanks for pinning!
Sweet heavenly day, I’m doing this.
I like the Panera version, so I’m sure I’d enjoy this!
This soup was absolutely amazing! Thank you for sharing this delicious recipe.
Thanks for trying it, Donna, and glad you loved it!
I looooove a good broccoli and cheese soup, and this one looks super cheesy. YUM!
Seriously the best soup I’ve ever made, Brandon!
Wuaoooo I love your blog I hope you will like mineÂ
https://instagram.com/ladyfur?ref=badge
https://www.welovefur.com
This is pretty much a favorite when we go to Panera. Yours looks so much better too :)
Now you can DIY, right at home :) Glad to hear it’s one of your faves!
I haven’t had broccoli and cheese soup in ages and now totally craving a bowl. Your version looks perfect!
This looks incredible Averie! I’ve been hesitant to try Panera’s because I figured it’d be a bowl of fat and calories without much veg. But this version… I’d probably eat the whole batch same as you! :) P.S. When I was a little kid, I hated the florets. I only ate the stems because they didn’t get caught in my teeth as much. Such a strange little girl I was!
I actually love the stalks because I find them to be sweeter than the florets so I used everything in this recipe and would be happy to eat stalks all day :)
Hmmm…I’m not a huge fan of broccoli….if I close my eyes…and if I put plenty of cheese on top- i will be able to eat it in a minute. It does look delicious!
This soup looks perfect for a cold day like today!
Thanks, Lori!
This look so comfortable… I want to try it after a cold day in the mountains :D
I made this today and it delivered as promised (Jon loves anything with cheese)! All the seasoning amounts as written in the recipe were perfect for our tastes (I used smoked paprika). I think with the broth and cream, the extra sharp cheddar is a must. I’ve never had Panerra ‘ s version but don’t feel the need to after making this–and restaurant soups are usually too salty for me anyway. So glad we have leftovers!
Glad you made this (within 12-18 hours of me posting it!) and that you guys really enjoyed it! Good to know you liked the seasoning amounts as written and yes I totally agree most/all restaurant soups are way too salty for me too! Enjoy your leftovers and thanks for trying this so swiftly and for the feedback. I can always count on you, Paula!
Oh my gosh. This must happen! I love that soup so darn much! Pinned, obvi.
Thanks for pinning and it’s way better than theirs. I mean I’m a little partial :) but my taste-testers who ‘don’t like broccoli’ even agreed with me!