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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I’m getting ready to make this soup for the second time today. I always make a point of making a recipe as written the first time and then adjusting the ingredients to fit personal preferences. However, this soup needs no alterations, in my opinion. It’s delicious as it is. I wondered about the combination of spices, really questioning the paprika and ground mustard, but it was perfect! Averie, you said you had never frozen the soup, so you weren’t sure how it would do. Well, I froze a little “test” cup and have to tell you that I noticed NO change in taste or texture with the frozen soup
Thanks for the five star review and I’m glad you love the soup, no changes required!
Also thanks for the test batch report from the freezer, very helpful and thanks for sharing that!
This is the 1st time I have made this recipe turned out awesome! I did add parm, asiago, & romano cheese also the best and made home made garlic bread this was a big hit with the family! Def., will be making again!
Thanks for the five star review and I’m glad it was a big hit!
I just used this recipe for the first time andddd it turned out GREAT!!!!! I’m so loving this broccoli cheese soup…and my bestfriend said, i did great❤
Thanks for the five star review and I’m glad both you and your friend enjoyed the soup!
I thought there was no way this could be as good as all the other reviews said. Ummm….holy cow. The amount of compliments from my family were insane. My 18 year old made me promise to save the recipe, and my husband devoured a whole bowl (even though he doesn’t even like broccoli cheese soup.) The ooohs and ahhhs were a real confidence booster! 😊
I’m glad this lived up to all the rave reviews and you had lots of oohs and ahhs in your house over it as well!
I just made this only I ran out of 1/2 so used evaporated milk. That was the only change I made to the recipe and the soup turned out amazing. This truly is the best recipe by far. Thanks so much for sharing.
Thanks for the five star review and I’m glad the soup turned out great for you and that you think it’s amazing!
OMG!!!! SOOOO good. Also i used bag cheese.. didnt read the “get quality cheese” and it worked.. BEST SOUP EVERR! HIGHLY RECOMMEND
Thanks for the five star review and I’m glad it’s the best soup ever and that bagged cheese worked just fine for you!
Would this be ok to make then transfer to the crockpot to keep warm for a few hours? I have all the ingredients and want to make tonight but daughter has an orchestra concert and would like it to be done when we get home;)
That would probably be fine although I’ve never personally tried it.
It should be fine, Julia, You might want to butter the crockpot a little or add a bit of water before adding the soup. Also, you might want to stir it once or twice to make sure it doesn’t burn.
I made this exactly as written and it was so good! I’m thinking that the people who had “the soup being to thin” didn’t simmer it properly after adding the stock and cream. At this point, I had the stove on low to simmer for 25 minutes as written in the recipe and the liquid was not thickening up. I put my stove at medium and watched it carefully, it finally started to simmer properly and it thickened up really well. Hope this helps the people with the “thin” soup problem. I highly recommend putting in the spices, makes it delicious!! Thank you
Thanks for the 5 star review and I’m glad you enjoyed it! All stoves vary in their heat output so medium vs medium-high can really vary from stove to stove, but yes it should be simmering adequately and then it will thicken accordingly as you pointed out as well.
I love the soup it was one of the best ive had… everyone in my household loved it.. thanks for the recipe I will be making this again..
Thanks for the 5 star review and I’m glad this is one of the best soups you’ve ever had!
I made this and I have to say, it is the BEST soup I have ever made. Love the recipe! Making it again tonight!
Thanks for the 5 star review and I’m glad this is the best soup you’ve ever made!
This soup is amazing!!! I made it as written except I added about 1 cup of 2% milk right before adding the cheese because mine got quite thick. I used regular half & half so I’m not sure if that made the difference or not. I also added a bit of garlic powder and onion powder to accentuate those flavors. All in all, very, very good. My 2 teenage girls cleaned their bowls and asked for it in their lunch tomorrow :)
Thanks for the 5 star review and I’m glad was a bit hit with your teenager daughters!
This is by far the best Broccoli Cheddar soup ever! I love the spice blend!
Thanks for the 5 star review and I’m glad you think it’s by far the best broccoli cheese soup ever!
***EXCELLENT!!!***
This tasty soup exceeded my expectations!
My husband, not much of a “ soup” guy, was reluctant. Was he surprised!
I had a leek in the fridge, so I added that. Used half and half ( fattening kind) and had fresh chicken broth on hand. Added the dry mustard, cayenne, and paprika. I can’t say enough about this soup!
Thanks for sharing this great recipe!
Thanks for the 5 star review and I’m glad it made a believer out of your ‘non-soup guy’ :) Glad it exceeded expectations!
My goodness this was delicious! We modified a bit and left out the carrots, and used one cup of whole milk and one cup of evaporated milk instead of the half and half. Turned out perfect, much better than any other broccoli cheddar soup I’ve tried.
Thanks for the 5 star review and I’m glad it turned out much better than any other broccoli cheese soup you’ve tried!
The soup was very good, but I would say it’s 3 generous servings if having only soup for your meal. Thanks for sharing.
Fantastic!
Thanks for the 5 star review and I’m glad it was fantastic!