The Best Broccoli Cheese Soup — 🥦🧀🤤 Make the best soup of your life at home in 1 hour! It’s creamy, CHEESY, and loaded with tender pieces of broccoli! Beyond words amazing and WAY better than Panera!
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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 lightened it up 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 broth or 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 cheese and broccoli 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, cook, then remove from heat.
- 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, then the half and half. Let simmer over low heat until it has reduced and thickened some.
- Add the broccoli, carrots, spices, and the onion and garlic you previously set aside.
- Allow soup to simmer 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.
Soup FAQs
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.
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.
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.
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.
Storage and Reheating
To store: Soup will keep in an airtight container for 5 to 7 days in the fridge. 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.
To reheat: Reheat gently in the microwave for 30-second intervals. I find the soup is less likely to ‘break’ or separate when reheated in the microwave rather than on the stovetop, but do what you think is best.
Recipe Video Tutorial
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 cup broccoli stems, diced into bite-size pieces (optional)**
- 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 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. 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My son was delighted. I will cook it constantly
Thanks for the five star review and I’m glad your son loved this and that you will be making it on repeat!
I made this before and came out great. I only had 4 cups of Veggie broth and still worked great. I am planning on making again and realized I don’t have the vegetable broth on hand. Plan on trying with chicken broth – hope it works. Wondering if you ever tried it with chicken broth.
Thanks for the 5 star review, Laura, and glad it came out great for you! You can use chicken broth yes, no problem at all.
Thanks for this recipe. Everyone loved it.
Rich, creamy, delicious!
Thanks, Dolly, for the 5 star review and I am glad this was a winner with everyone!
I don’t usually leave ratings, usually because I don’t return to the site… this soup is amazing! I’ve been making it for my family for a while now and they yum through the whole bowl. making it as is it turns out perfectly! I usually stream my veggies first to cut down on cook time and it still turns out perfectly. Today I decided to add a little bit of ancho chili powder to see what would happen and it was pretty amazing. Thank you for this delicious recipe that all 3 of my kids love and eat!
Thanks for the 5 star review, Trista, and I’m glad you took the time to leave a review and that it’s been such an amazing recipe for you and your family!
This truly is the best Broccoli Cheddar soup !! We love it ! My granddaughter requested we make it together. Thank you, for all your delicious recipes and hard work!
Thanks for the 5 star review, Elaine, and that’s lovely that you and your granddaughter made it together and that she requested it! How sweet!
Best cheese broccoli soup!
Thanks for sharing
Thanks for letting me know this is the best broccoli cheese soup for you, Letty!
This is the best recipe! Thanks so much!
Thanks for the 5 star review, Melinda, and I’m glad it’s the best for you!
Quick and easy, very delicious
Thank you!
This Broccoli Cheese Soup was very quick and easy to make. The soup was very creamy and the flavor was delicious. It had a really nice broccoli flavor. I used a nice sharp cheddar, that enhanced the flavor.
Thanks for the 5 star review, Leslie, and I’m glad you enjoyed the soup and that it was very quick and easy for you to make!
This was excellent.
Thank you so much, Jennifer, I appreciate it!
This is the best broccoli soup! I have been making it for a while! Do you think it would be good if I make it the night before and warm it in a crockpot for a potluck? Thank you again!!
Thanks for the 5 star review, Kimberley, and glad it’s been the best broccoli soup for you! I have had readers do exactly as you are wanting to do, and they’ve had good luck with it although I personally have not tried it that way.
My family loves this soup! It’s my daughter’s favorite! I’ve also froze it and it does just fine, doesn’t separate at all. Definitely just not as fresh! Thank you for sharing this recipe with the world!
Thanks for the 5 star review, Jessica, and glad your family loves it! Thanks for also sharing your experience with freezing – this will be helpful for others who read the comments. Thank you!
I made this recipe last week. Had to use frozen broccoli and it turned out excellent. I will make it again and often.
Thanks for the 5 star review, Mike, and I’m glad to hear that the frozen broccoli worked just fine and you’ll make this again, and often!
I presoak the carrots ahead of time, because they were still very crunchy after just 25 minutes. But this is a favorite recipe. I’ve made it for multiple gatherings and had it requested multiple times since.
I would suggest slicing them very thin, I use 1/16th of an inch in the recipe but as thin as you can safely slice them is my recommendation. You won’t have to presoak them then. Glad this is a favorite and you’ve made it for multiple gatherings and get requests for it!
I have to order my groceries. The ratings on the fresh broccoli was absolutely disgusting so I did try frozen Birds Eye Steamfresh Broccoli Florets 10.8oz x2 packages. I precooked each package separately for 3.5 minutes then cut all into small pieces. I added everything else to the pan except the broccoli and simmered for 20 minutes. I added broccoli shortly before adding cheese, just long enough to be hot. The soup was wonderful and the broccoli did not have time to get mushy. Can’t wait to make again.
Thanks for the 5 star review, Catherine, and for sharing how you were able to adapt frozen broccoli for the soup and have it turn out not mushy which is great!
This is absolutely the BEST Broccoli Cheese Soup I’ve ever made or tasted. I made it as a gift for someone on hospice and his wife and had a small bowl with them. They were so in love with the soup I left the rest with them but I am making it again tomorrow because oh my god, it’s amazing. Followed the instructions exactly except for increasing it by another third because of the amount of broccoli I had. I ALWAYS bump up seasonings a little (except for salt) even though I make sure mine are not old and have lots of flavor. The seasoning profile in this soup is killer. SO good. I personally think the smoked paprika adds a ton.
Thanks for the 5 star review, Deborah, and for telling me it’s the BEST broccoli cheese soup you’ve ever made or tasted – I love hearing this, thank you!
we love this recipe. Only tweaks I’ve made is i do less paprika and half regular and half smoked. The first time I made it it was way too overwhelming with just the full amount of smoked paprika. Here again as it’s been requested for dinner tonight.. yet again!
Thanks for the five star review Melissa and I’m so glad you love it and you’ve made it a few times! And thank you for sharing your photo and letting me know this is a winner for you!