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The Best Broccoli

Cheese Soup (Better-
Than-Panera Copycat)
updated on DECEMBER 23, 2019 by AVERIE SUNSHINE 1,239
comments »

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 o! it.

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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.

MY OTHER RECIPES

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.

Replay

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 "orets only
if preferred. Even people who ‘don’t like
broccoli’ should love broccoli when it’s
bathed in a creamy, cheesy broth.

There’s 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 "avor, albeit subtle. The cayenne
doesn’t make the soup hot in the least, it
makes it not taste boring.

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Use a high-quality cheddar cheese that you

grate yourself. Don’t use the cheapest
cheese you can #nd because the "avor 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.

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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.

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The Best Broccoli

Cheese Soup (Better-
Than-Panera Copycat)
YIELD: 6 CUPS, SERVES 4 TOTAL TIME:1 HOUR
PREP TIME:15 MINUTES
COOK TIME:ABOUT 45 MINUTES

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 o! it. It’s an easy
soup to make and is ready in 1 hour.
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. 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 "orets only if
preferred. There’s 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 "avor. Use a high-quality
cheddar cheese that you grate
yourself. Read the recipe at least
twice before beginning. You’ll be
rewarded with the best, creamiest,
richest, and most amazing soup.

PR I N T R E C I PE

5 / 5 (280 Reviews)
Did you make this recipe? LEAVE A REVIEW »

-70% -77%

-70%

INGREDIENTS:

Replay

1 tablespoon + 4 tablespoons
unsalted butter, divided
1 small/medium sweet yellow
onion, diced small
1 clove garlic, peeled and minced
#nely
1/4 cup all-purpose "our
2 cups low-sodium vegetable stock
(chicken stock may be substituted)
2 cups fat-free half-and-half
(regular half-and-half may be
substituted; whole milk or 2% milk
will work but soup won’t be as
creamy)
2 to 3 cups broccoli "orets, diced
into bite-size pieces + 1 cups
stems, optional (I used 3 cups
"orets and 1 cup stems as not to
waste them)
2 large carrots, trimmed, peeled,
and sliced into very thin rounds,
about 1/16th-inch
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black
pepper, or to taste
1/2 teaspoon smoked paprika or
regular paprika, optional and to
taste
1/2 teaspoon dry mustard powder,
optional and to taste
pinch cayenne pepper, optional
and to taste (doesn’t make soup
spicy and serves to enhance "avor)
8 ounces grated high quality extra-
sharp cheddar cheese, with a small
amount reserved for garnishing
bowls

DIRECTIONS:

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.

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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, "our, and
cook over medium heat for
about 3 to 5 minutes, whisking
constantly, until "our 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 "avor. 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. It’s important to use a
high-quality cheese (not the
cheapest thing you can #nd)
because the "avor 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.
11. 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 #nd 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.

Only Eats

Recipe from Averie Cooks. All images and content are

copyright protected. Please do not use my images without
prior permission. If you want to republish this recipe, please
re-write the recipe in your own words, or simply link back to
this post for the recipe. Thank you.

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