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

PinSaveJUMP to RECIPE

This post may contain affiliate links.

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

Pin This Recipe

4.86 from 784 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
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.

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.

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!

Creamy Tomato Soup (vegan, GF)

Roasted Carrot and Red Pepper Peanut Soup (vegan, GF) – Thick, rich, and loaded with smoky flavors!

Roasted Carrot and Red Pepper Peanut Soup (vegan, GF)

Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, no added salt) – Ready in 5 minutes and packed with flavor!

Creamy Vegan Corn & 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!

Sweet Potato Red Pepper and Coconut Milk Soup (vegan, GF)

Immune-Boosting Vegetable Soup and Broth — Easy soup that’s healthy, nourishing, and keeps you healthy!  Bye-bye germs!

Immune-Boosting Vegetable Soup and Broth (vegan, GF) - Easy soup that's healthy, nourishing, and keeps you healthy! Bye-bye germs!

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!

Get the latest recipes via email!

Leave a Comment

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
    I made this cheddar broccoli soup twice in one week. It’s perfect and delicious. Thank you for posting the recipe.

    1. Thanks for the 5 star review and I’m glad to hear you made it twice in a week and that it’s perfect for you!

  2. 5 stars
    Delicious! I had to add a little extra salt and I always use less pepper in any recipe. I used tillamook cheese, since I don’t know much about good cheeses. Amazing! Even 3 out of my 4 kids like it.

  3. 5 stars
    I recently moved to the UK from the US, and of course there’s no Panera Bread here yet. I just made this recipe and I’m almost in tears. It tastes like long lines, jughandle traffic, and the beach – that East Coast life. Thank you so much for this one, the nostalgia is real – almost as real as my family’s delight!

  4. 5 stars
    Amazing.We love broccoli and cheese soup, however I have never made my own that I loved. Now I have! Thanks!! Followed the exact recipe as written and it was fantastic!

  5. 5 stars
    Just made this tonight nearly exactly as the recipe states (I omitted the onion because I hate onion) and it was phenomenal! Thank you for this!

  6. 5 stars
    I made this and it was incredible! I ate the entire batch by myself in 2 days. I used 2% milk rather than the half and half and it was awesome. This recipe is a keeper!!

  7. 5 stars
    Outstanding…..we had no leftovers. This is far better than the beloved Panera version. I followed the recipe exactly except added a bit more cayenne for garnish. It gave it an extra kick. Excellent recipe! Thank you for sharing it.

  8. 5 stars
    Delicious soup, although I had to double the amount of liquid as the soup was very thick. This recipe is a keeper.

  9. 5 stars
    Very tasty! Made enough for 2 days. Your directions were easy to follow.my only recommendation is to read up how to make roux as the directions here aren’t enough if you haven’t made roux before.

    1. Thanks for the 5 star review and I’m glad you loved the soup! There are hundreds of people who have commented here and made this and have loved it so I am thinking the directions are fine.

  10. I’ve made this soup probably a dozen times now. It’s absolutely perfect and I prefer it to actually buying Panera. I do use chicken stock and have gone between milk vs half and half.

    Thank you so much, all your commentary and instruction is spot on and probably what was missing from past recipes I’ve made.

    1. I appreciate your comment that you appreciate my commentary and instruction and that it’s spot on for helping you make a soup that you prefer to Panera’s and that you’ve made it a dozen times already!

  11. 5 stars
    Absolutely Wonderfull ! Way better than Paneras ! Made it twice. First time as recipe, second time (today) had to use a little over1/2 cream & the rest 1% milk. Worked fine.

  12. 5 stars
    Love this soup! The best I have ever made…absolutely delicious. I did use regular half-and-half because that’s what I had, everything else was as written. I do think the ground mustard and paprika were a brilliant addition. I will be making this soup often; thanks so much for a great recipe!

  13. 5 stars
    Made this soup last night and it’s really really good,got a little heat bite with the cayenne,so if you don’t like heat you may not want to add the cayenne pepper….I personally loved the recipe….Thank you!!!!

    1. Thanks for the 5 star review and glad you enjoyed the recipe and yes with any spicy/spicier spices, always add to your personal taste preferences.

  14. 5 stars
    Great soup! I didn’t have half and half so I did half 2% milk and half heavy cream. My family loved it! I am a weirdo who likes milder cheese, so next time I might not do extra sharp, but otherwise definitely a keeper! Thanks for the recipe.

  15. 4 stars
    Great recipe, but used whole milk/half-and-half mixture. Highly recommend against using fat-free half-and-half – just take a look at the ingredients list – gross! Full fat dairy is just fine – and delicious!