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The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)
4.9 from 2,610 votes

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

This broccoli cheese soup features a roux-thickened base with sautéed onions, garlic, and a blend of broccoli florets and stems. The soup uses half-and-half and vegetable stock, simmered to a creamy consistency, then combined with sharp cheddar cheese. Optional seasonings like smoked paprika and cayenne add subtle warmth. The resulting soup is creamy and cheesy with tender broccoli pieces, designed to replicate and improve upon popular restaurant versions.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 cups
Calories: 415 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon unsalted butter divided, 4 tablespoons
  • 1 yellow onion diced small, small or medium, sweet
  • 1 clove garlic peeled and minced finely
  • ¼ cup all-purpose flour
  • 2 cups vegetable stock chicken stock may be substituted, low-sodium
  • 2 cups half-and-half *
  • 2 to 3 cups broccoli diced into bite-size pieces, florets
  • 1 cup broccoli stems diced into bite-size pieces (optional)**
  • 2 carrot trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch, large
  • ¾ teaspoon salt or to taste
  • ¾ teaspoon black pepper or to taste, freshly ground
  • 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 cheddar cheese with a small amount reserved for garnishing, grated, extra-sharp

Instructions

    Cup of Yum
  1. 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.
  2. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
  3. 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.
  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 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.
  7. 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.
  8. 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.
  9. 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.
  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. Stir in the cheese until melted and incorporated fully, less than 1 minute.
  11. Transfer soup to bowls, garnish with reserved cheese, and serve immediately.

Notes

  • Use half-and-half for creaminess, though whole or 2% milk can substitute with less richness.
  • Include broccoli stems along with florets to add texture and flavor.
  • Choose good quality sharp cheddar cheese for proper melting and full flavor; avoid pre-grated varieties.
  • Store soup airtight in the refrigerator for 5 to 7 days; freezing is not advised as texture may degrade.
  • Reheat gently in the microwave to prevent the soup from separating.

Nutrition Information

Serving 1 Calories 415kcal (21%) Carbohydrates 24g (8%) Protein 17g (34%) Fat 30g (46%) Saturated Fat 18g (90%) Trans Fat 1g (50%) Cholesterol 86mg (29%) Sodium 682mg (28%) Fiber 6g (24%) Sugar 7g (14%)

Nutrition Facts

Serving: 6 cups

Amount Per Serving

Calories 415

% Daily Value*

Serving 1
Calories 415kcal 21%
Carbohydrates 24g 8%
Protein 17g 34%
Fat 30g 46%
Saturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 86mg 29%
Sodium 682mg 28%
Fiber 6g 24%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.