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The Best Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and a hint of nutmeg all cooked together in melted sharp cheese! The perfect comfort soup for the colder months!
Soup is the comfort of the soul! If you love soups try this Slow Cooker Pasta e Fagioli Soup, Creamy Zuppa Toscana or Creamy Chicken Broccoli Soup.
Our Recipe is Better Than the Broccoli Cheese Soup Panera has to Offer
With the colder weather moving a nice warm soup is just what to look forward to at dinner time.
This Panera copycat broccoli cheese soup hits the spot perfectly.
And let me tell you it is the BEST broccoli cheese soup that I have had!
Adding this soup to a bread bowl makes it even more fantastic.
This broccoli cheese soup recipe is so creamy and I love the vegetables inside.
They are so tender and add so much thickness to this broccoli cheese soup.
It is just what you need for a cold. snowy day outside.
You will be making this broccoli cheese soup again and again!
What you need to make broccoli cheese soup
This is a simple broccoli cheese soup that is perfect for the colder months to come.
Sitting by the fire and warming up with this creamy and thick soup is not only comforting but keeps you warm throughout.
Top you soup with extra cheese, crumbled bacon or ham and some chives for a full broccoli cheese soup experience.
Hollow out a round loaf of bread and add a scoop of broccoli cheese soup for a combination MUST.
A creamy and delicious soup that tastes just like Panera Bread if not better!
- Butter: melted butter that will go along with sautéing an onion.
- Onion: medium sized onion, chopped and then sautéed in onion.
- Butter: more butter… but for good reason! This will make a simple roux with flour.Â
- Flour: this is you thickener to go along with your flour.
- Half-and-half cream:Â makes you broccoli cheese soup ultra thick, rich and creamy!
- Chicken stock:Â adds flavor and the liquid that you need.
- Broccoli: fresh is better than frozen and chopped up into pieces.
- Carrot: cut into short, thin strips.
- Nutmeg: secret ingredient that adds so much flavor!
- Sharp cheddar cheese: cheese is good!
- Salt and pepper: just a pinch!
How to make broccoli cheese soup
Start your broccoli cheese soup with a roux of butter and flour for a more thicker recipe.
Later your cheese will be creamed for a thick and creamy cheese.
For a more thick and rich texture just continue to add more flour and butter combination.
Enjoy your broccoli cheese soup with cornbread, miracle no knead bread, perfect baked potato recipe or apple bacon brussel sprout salad for a complete meal.
- Making the roux: Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
- Whisk together liquid: Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
- Cook in vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
- Add seasonings and cheese: Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender… but I love the chunks!
Variety of cheeses
You can’t go wrong with cheese!
There are so many fun flavors and types of cheese that this broccoli cheese soup can be mixed up in.
We love to try a mixture of cheeses when we make this broccoli cheese soup!
All of these cheeses tastes so good. Mix and match and have several ways of making this broccoli cheese soup recipe.
- Cheddar cheese: creamy, milk flavoring.
- Colby cheese: soft, moist and milder.
- Jack cheese:Â rich, sharp and slightly nutty.
- Swiss cheese: a mild cheese.
- American cheese: smooth and creamy texture.
- White cheddar cheese: mild, spicy and compliments other cheeses.
- Fresh parmesan cheese:Â fruity and nutty with a harder texture.
Tips for making broccoli cheese soup better than Panera
Panera by far makes the best broccoli cheese soup.
With these tips and my recipe you will not only love my broccoli cheese soup recipe but it will be even better than Panera!
Enjoy these upgrades today for a thicker, richer and creamier broccoli cheese soup!
- The smaller the pieces of vegetables cut up the quicker the broccoli cheese soup will cook.
- Fresh broccoli is preferred by frozen broccoli will also work. Frozen tends to cook faster because it is already blanched.
- If you are wanting to make it vegetarian or don’t have chicken broth, vegetable broth also works well.
- To make it a little more healthy, low sodium chicken broth works well too.
- Want some heat! Add in a pinch of cayenne or red pepper flakes into the broccoli cheese soup recipe.
- You can substitute the half and half for a heavy cream or even whole milk. Each milk base will give it a different consistency.
- Stay away from low fat or fat free milk. You will want the fat from the milk to make it thick, rich and creamy!
- To make a thicker broccoli cheese soup, create a cornstarch slurry. Whisk 2 to 3 tablespoons water or cold chicken broth and cornstarch. Slowly add a little at a time to reach your desired consistency. Add an additional 10 minuets. The cornstarch will be your thickener.
- Adding more cheese also helps to thicken the soup.
- Cream cheese melted also is a great thickener for a soup texture.
- When adding the milk, add it very slowly and stirring continuously at the same time. Mixing milk and the heat will sometimes cause the milk to curdle.
- This will be the same with the cheese. When adding your cheese turn your heat down to low and slowly sprinkle your cheese in to avoid it clumping in your soup mix.
- If you can shred your cheese yourself this is a great way to make sure it will melt evenly compared to pre-shredded cheese.
- For a more creamier texture use an immersion blender or puree the soup to make it as smooth and creamy as possible.
- Make this broccoli cheese soup recipe with shredded chicken or leftover rotisserie for extra protein.
How to make broccoli cheese soup in the slow cooker
Sometimes a slow cooker is just the trick.
You can get a few extra things done while the slow cooker does most the work.
Set yourself a little bit of time to get started and then a little after. Let the slow cooker do the rest!
This broccoli cheese soup recipe warms up well in a slow cooker.
- Making the roux:Â Whisk together the butter and flour.
- Add ingredients and stir:Â Add all of the ingredients to your slow cooker, leaving out the cheese, milk and broth. Gently stir in your chicken broth.
- Slow cooker time: Cook on high for 3 to 4 hours or on low for 5 to 6 hours.
- Stir in dairy ingredients: About 20 to 30 minutes before your broccoli soup is done, slowly pout milk and sprinkle cheese in to the slow cooker. Cook another 20 to 30 minutes, stirring it occasionally. Ready to serve once the cheese is all melted through!
Storing broccoli cheese soup
This broccoli cheese soup is so delicious hot, fresh and right off the oven.
Add some croutons and extra cheese and you have a delicious meal.
Unfortunately, dairy does not do the greatest when frozen.
When reheating, it becomes grainy or the texture of the broccoli cheese soup can change slightly.
It can be done; however, there may be a little change to taste and texture when reheating in the microwave or on the stovetop.
Enjoy this soup as often as you can this fall and winter season! This soup will warm you up in minutes!
- Making Ahead: I love a fresh and hot soup with the steam coming off of it once it is poured into your bowl. Making ahead can be tricky but leaving it on the stove top or in a slow cooker will be best, stirring occasionally. Eat within 4 to 6 hours of making it.
- Refrigerating:Â This broccoli cheese soup can last in the refrigerator for about 4 to 5 days long. Let your soup cool completely. Then place in an airtight container to store.
- Freezing:Â If you are planning to freeze, let your broccoli cheese soup cool completely. Add it to a freezer ziplock bag. Lay your soup flat in the freezer for easy stacking and saving space in the freezer, This will last in the freezer for about 1 month.
- Freezing without dairy: Dairy does not freeze well. It is best if you leave out the milk and cheese until you are ready to warm it up. Even undercooking your broccoli can help when reheating your frozen broccoli cheese soup recipe.
- Reheating:Â To reheat your broccoli cheese soup place in a saucepan over low to medium heat for about 4 to 5 minutes or microwaved 1 to 2 minute increments. Stirring slowly each time until it is warmed through.
Here are more recipes with broccoli in them
Here are more recipes with broccoli in them
Copycat Panera Broccoli Cheese Soup

Ingredients
- 1 tablespoon melted butter
- 1/2 medium chopped onion
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- 1/2 lb fresh broccoli about 1 cup
- 1 cup carrot julienned
- 1/4 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper to taste
Instructions
- Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
- Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
- Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
- Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a [url:2]blender[/url]... but I love the chunks!
Notes
Nutrition
Serves: 8
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I made this yesterday and I have to say that it is “hands down” the BEST Broccoli Cheese soup that I have ever had!!! I used half Monterey jack and have sharp Cheddar and it was amazing!! The instructions were spot out,I especially like the details regarding temperature during the addition of half and half and the cheese.It was smooth and creamy and a perfect consistency. A new family favorite for sure!
I forgot to click the stars. I loved the complaint on the previous post that there were no leftovers. I am really looking forward to checking out your other recipes as I loved this recipe. The directions were as fantastic as the recipe too.
This was absolutely wonderful. The best broccoli cheese soup I have ever had. I did substitute corn-starch for the flour as I can’t do wheat and I did fat free milk and whipping cream since that is what I had. Yummy!
Used a heaping 2 cups of fresh broccoli. Used 1 1/3 cups Whole Milk and 2/3 cup Whipping Creme. Only complaint, no leftovers. Definitely Double this one, it will be one of your favorites too!
Alyssa, have you published a cookbook??If not, you should. Your recipes are wonderful!!
You are so sweet! Thank you so much Sandra!
Delish. I used more broccoli. Cooked a little bit first, added clove of minced garlic and no nutmeg. I used 1cup low fat milk and 1 cut cream. Didn’t blend just stirred up really good.
So yum! I am 60 and have only julienned carrots once for a chinese dish. Def makes a difference in this soup. Delicious! Thanks!
After reading some of the reviews, I made my own substitutes and it came out incredibly close, if not dead on, to Panera’s. I personally substitute whipping cream / half n half for evaporated milk. Lower in calories. But next time I’d try adding this in towards the end as despite constant stirring, it can bake onto the bottom of the pot.
I doubled the recipe to make enough for lunch for the week. I used about a bag and a half of florets and an entire bag of matchstick carrots. I also added a bit more stock and evap milk than called for cause it looked like not enough.
They key to the spice debate I found is simple though. I just went onto Panera’s site and looked at the ingredients. They do not use nutmeg. I used (for a big batch) one teaspoon of paprika, one teaspoon of mustard powder and a dash of turmeric. Also I used half of the amount of cheese and it came out the same cheesiness and texture.
Followed directions as written. Very easy. Great flavor. Highly recommend.
O M Gee this is good! We’re having it again tonight and enjoying every spoonful. Thanks again for this wonderful recipe.
This was great! I realized after I started cooking this was only 4 servings which isn’t enough for my family, so I added whipping cream ( all I had) and extra broth. I also added bacon bits at the end which was delicious! Will make again for sure!
I literally never comment on anything. However, I feel I need to on this. This recipe has been saved on my Pinterest for several months, waiting for it to be soup season.
The ONLY changes I made were:
1. I chopped up a whole head of broccoli to use because I didn’t feel like 1 cup of broccoli would be enough. I also didn’t want to have part of a head of broccoli left over.
2. I ended up adding some additional sharp cheddar cheese due to the increase of broccoli.
I was skeptical about adding nutmeg, because I’m typically not a fan of the flavor. I don’t even like it in pumpkin pie. However, I figured the recipe is cheap enough to make so if it was nasty, I could dump it and start over without the nutmeg, but I didn’t have to because it was literally perfect!!! It’s the best broccoli cheese soup I’ve ever had. I made a baked potato and poured it over the top.. Will definitely be making this one again and again.
A new family favorite! Next time I am going to add dry mustard to my flour and butter mixture like I do with my Mac n cheese. I also think that I will only use HALF a package of grated cheese. Loved having the chunks of broccoli. My daughter asked for more and more. I was able to feed myself, husband and 11 yr old daughter with enough for another small bowl leftover. Very flavorful and inexpensive to make on a chilly fall night!
Love this! I made it in my instant pot with riced broccoli. Added just a little extra white cheddar with the original. Amazing!!!
Wonderful recipe! I don’t know if it is anything like Panera’s, since I don’t eat there, but I imagine it is even better. After reading all of the comments, I did make a couple of tweaks. The first was with the broccoli. I used my scale to measure out 8 ounces, and my broccoli was very light. It came out to 3 or so cups when packed down. We love garlic, so I added a couple of cloves chopped up with the onions. My roux worked really well, so I thinned it out with an extra cup of chicken broth. I was skeptical about the nutmeg, but went ahead and put it in (I’m glad I did). I know cheddar cheese can vary, but I found an 8 ounce package of Kraft extra sharp cheddar was perfect. I made bread bowls from frozen dinner roll dough, and then topped them with crumbled bacon strips.
I just had this soup from Panera yesterday. I don’t think there are carrots in this. I didn’t see or taste any.
sheridan
This soup was excellent!!!!, my family enjoyed it, we had no left over for the 1st time ever!!!. Thanks for sharing
Is it okay to make the day before serving it? Trying to get a jumpstart on Easter food prep ?
Yes, of course! Happy Easter! Hoe did everything turn out?
I followed this recipe to the t and it came out perfect nice and thick thank you
now I really want to try this thx so much!