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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This recipe was simply amazing. I’ve only made broccoli cheddar soup a few times and can’t remember it tasting this good. This will be my go to recipe from now on. The only changes I made was I used chicken broth instead of vegetable broth and two cloves of garlic and one carrot. This is an excellent recipe!!!!
Thanks for the five star review and I’m glad this will be your broccoli cheddar soup recipe from now on!
Okay I have been craving some Cheddar Broccoli soup. I just made this soup & let’s hope I leave some for tomorrow. Oh my gosh it is soooo delish! Thank you for the recipe :-)
Thanks for the 5 star review and I’m glad you love the soup!
This recipe is sooooo yummy!! It has become a staple in my house… we are having lots of rain in Southern California and this hits the spot! My daughter pours it over medium pasta shells and makes a next level Mac and cheese!
How would I make a double batch? I’m unsure of how to make a roux for a double batch.
Thanks!
Thanks for the 5 star review and I’m glad you love the soup and that your daughter makes a next level mac and cheese with it!
If you are doubling the recipe, just double all the ingredients as called for in the recipe, including the roux.
Not fan of the color from the vegetable broth. Otherwise good. Chicken broth next time.
All brands of broth do vary in taste and color; try a brand that you prefer more next time. That part is up to you for sure.
This soup is as good as it gets I made it exactly as per recipe. Sooo good
Glad you think it’s as good as it gets – thanks!
Yes this recipe lives up to its name. I tried another soup recipe and it was not good. My daughter loves the broccoli cheese soup at Panera so I was trying to duplicate it, AND THIS IS IT! The only thing I did different due to personal taste was add about 1/4 cup onion instead of a small onion. I followed the rest to a tee. Thank you for this recipe!
Thanks for the 5 star review and I’m glad that this is the recipe that IS IT for you and your daughter!
This soup is requested from my family once a week. Even the grade school boys love it!
Thanks for the 5 star review and I’m glad it’s a weekly family favorite!
Great soup! Made it 3 times, last 2 with my preferences. Made it a one pot meal. Cooked 3 potatoes tender, wiped out pot and cooked onions, shredded carrots and garlic in full butter amount. Only used 2 tables.flour, mixed it in with cooked onion mix. This thickened soup up just right for me. Used Better Than Bouillon chicken instead of vegetable broth. Steamed the broccoli until just tender. Then added it and potatoes into pot. I only used 4ozs of cheese. The spices are perfect in this soup.Even better next day.
Thanks for the 5 star review and I’m glad you have been loving the soup and were able to customize it to your preferences as well!
I made this for my family and they absolutely loved it. My mother-in-law said it was better than Panera.
Glad to hear she said it was better than Panera and that your family absolutely loved it!
I used Ms Dash instead of the spices. I cup heavy cream and 1 cup regular milk. It was great. The only complaint is that broccolli and carrots weren’t tender enough. Will cook them slightly ahead of time next batch
You can just let the soup simmer longer so they are cooked to your taste, and/or chop them smaller.
I was thrilled to find that fat-free half and half worked beautifully in this creamy, yummy soup. I made a few tweaks: added about a 0.75 cup of chicken stock to thin it a bit and soften the strong cheese flavor. Also added a cup of cooked chicken breast, teaspoon of nutmeg, skipped the optional spices. So good! Thanks for another keeper.
Thanks for the 5 star review and I’m glad it’s a keeper for you!
Really really good. Like I don’t have leftovers and everyone licked their bowls clean good. We will definitely be making this again and look forward to the tomato soup recipe too!
Thanks for the 5 star review and I’m glad everyone licked their bowls clean!
Super delicious! I used Old Croc’s Extra Sharp Cheddar, which was yummy enough to eat while I was grating it. Only difference was making my own half-and-half by subbing 1 cup heavy cream and 1 cup extra protein cashew/almond blend milk (which is what we typically have on hand). No problems!
Thanks for the 5 star review and I’m glad that your half and half swap worked just great!
phenomenal! Creamy and sooo satisfying. I have a new go-to for broccoli cheddar soup. 🥰
Thanks for the 5 star review and I’m glad this is your new go-to!
Hi! My boyfriend asked me to make this soup and this recipe looks delicious. I was wondering what your thoughts would be about using coconut cream or another non-dairy milk instead of a cows milk?
If you read through the comments there are others who have used non-dairy milks. I would not use coconut milk though. Even though the taste is fairly faint…broccoli, cheese, and coconut are just flavors I don’t think would blend well together.
I would use Ripple brand cream instead of coconut cream since the sweetness of it would definitely clash with the soup flavor. (Ripple is dairy free, I have it at my grocery store but I’ve found it at Target as well)
Ok I rarely, actually never, comment on the recipes I find online. This soup, however, is exceptional. Possibly the best soup I’ve ever had. Thank you so much for providing it.
Thanks for the 5 star review and for taking the time to comment! Glad it’s possibly the best soup you’ve ever had!