One pot, one hour, one great soup. And oh so easy. Better than restaurant quality broccoli cheese soup for your family or company. You will love this soup.
I have longed for this soup for several weeks but have just been too busy. In fact, there was almost no food in the house. Not good for a food blogger. So on the way home from the hospital this morning I made a 10-minute grocery run. For lunch, I presented my wife with this wonderful homemade broccoli cheese soup with grilled ham and swiss sandwich. She is a happy wife now.
I have researched for several weeks and have a couple of inspiration recipes I combined Pioneer Woman with Allrecipe. I wanted one pot. I wanted to cook the broccoli in the soup and not separately. And I didn’t want any cream. I don’t ever have cream, and although this is not low-fat there are some things I just won’t do. Nothing matched my needs, so I combined. The results are better than I ever expected.
Rating
A solid 5. Will be in the top ten for the year.
The best toy is the one your sister has.
Notes: I fess up. I like Velveeta. So here I used sharp cheddar and Velveeta. But choose the cheeses you like. If you want to copy cat Panera’s Broccoli Cheese Soup, then add one cup matchstick-cut carrots and one stalk thinly sliced celery at the same time as the broccoli.
These are double batch pictures. The recipe discussion below is single batch, and the ingredient list is for a single batch, but pictures are for a double batch.
Rinse and spoon size chop one head of fresh broccoli. I discarded the broccoli stalk. This should be about two cups.
Mince a small or 1/2 of a medium onion. Over medium high heat melt four tablespoons butter. Add onion and cook until clearing. About 3 minutes. Add one clove minced garlic and cook one more minute.
Decrease heat to medium. Add 1/4 cup flour and continue to cook and stir continually until browning some. About 3 minutes.
Slowly add two cups chicken or vegetable broth continuing to stir. Add 1/2 teaspoon of salt and 1/2 teaspoon pepper. Allow to thicken some then add two cups milk. Bring to a boil and allow to thicken.
Add broccoli, cover and turn down heat to simmer. Simmer until broccoli is tender. About 25 minutes.
Option: Some people like to run an immersion blender through the soup at this point. I only wanted a little of that blending, so I used a potato masher.
Add 2 cups of cheese of choice. I used sharp cheddar and Velveeta. Simmer another 5 minutes and serve.
| Servings | Prep Time |
| 6 | 15 minutes |
| Cook Time |
| 45 minutes |
|
|
| One pot, one hour, one great soup. And oh so easy. Better than restaurant quality broccoli cheese soup for your family or company.
|
- 1 head broccoli large
- 1/4 cup butter
- 1 onion small
- 1 clove garlic
- 1/4 cup flour
- 2 cups chicken broth or vegetable
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk
- 2 cups cheese of choice
- Rinse and spoon size chop one head of fresh broccoli. I discarded the stalk. This should be about two cups.
- Mince a small or 1/2 of a medium onion. Over medium high heat melt four tablespoons butter. Add onion and cook until clearing. About 3 minutes. Add one clove minced garlic and cook one more minute.
- Decrease heat to medium. Add 1/4 cup flour and continue to cook and stir continually until browning some. About 3 minutes.
- Slowly add two cups chicken or vegetable broth continuing to stir. Add 1/2 teaspoon of salt and 1/2 teaspoon pepper. Allow to thicken some then add two cups milk. Bring to a boil and allow to thicken.
- Add broccoli and cover and turn down heat to simmer. Simmer until broccoli is tender. About 25 minutes.
- Option: Some people like to run an immersion blender through the soup at this point. I only wanted a little of that blending, so I used a potato masher.
- Add two cups of cheese of choice. I used sharp cheddar and some Velveeta. Simmer another 5 minutes and serve.
Choose the cheeses you like. If you want to copy cat Panera Broccoli Cheese Soup then add 1 cup matchstick-cut carrots and 1 stalk thinly sliced celery at the same time as the broccoli.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
September 11, 2016
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Hi All, I’m DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier.
Cheri
This looks wonderful and easy. Do you think it would turn out as well with thawed – previously frozen – broccoli?
Thank you for another great recipe to try.
DrDan
I’m almost positive and it probably would be fine with just putting it in frozen but remember to check for the end point of it being tender before adding the cheese.
DrDan
Chris
I like Velveeta for things like this too, I don’t care, it’s too wonderfully creamy! Printed this one off, I know my youngest boy will like this. Happy Holidays to you and your family, Dan!
Joan
The soup is excellent! It does make more than enough for two as I have three pints in the freezer now. Until now, my favorite broccoli cheese soup was at T E Murches and it had the ends of cheese floating in it. Next time I make this, I will put in a few chunks of cheese to float around in the soup.
Carole
Absolutely the best soup, and it heated up great the next day too. Thank you so much!
DrDan
Thanks for the note. I do love this soup.
DrDan
Brooke
Made this soup tonight for dinner and it turned out great! It was my first time making a broccoli cheese soup but this was easy to follow and delicious! Thank you for the recipe.
karlagso
correcting the stars as I had trouble with my ipad
karlagso
your soup was a hit with my 16 yr old daughter who’s favorite soup was Panera…until yours!!!! question, if you are lactose intolerant and/or calorie conscious can you substitute unsweetened coconut milk or would that affect the flavor?
DrDan
So sorry I missed your comment. I suspect the coconut milk would be fine. As for the lactose issue, generally the harder the cheese the less lactose but you should be checking with the manufacture about that.
Dan
Andrea
I’ve used frozen broccoli and it was great. Tonight I’m using 3 cups chicken broth and only one cup of milk. I’m trying to decrease my dairy. Thanks for the recipe. It is my go to for broccoli and cheese soup.
DrDan
Hi Andrea, I’m sure that will “work” but there will be a little less creaminess I believe.
Thanks for the note and rating.
DrDan
Megan
Just tried this and it was definitely yummy! Next time you make it try adding 1/2 to 1 teaspoon of prepared yellow mustard after the cheese is integrated – it really adds that certain something :-)
Martha Worley
Have made your recipe several times. Easy easy & so delicious. This freezes great. Just thaw completely & heat up slowly! Thanks a lot!!!
PS Didn’t see any stars to click on. Would have a top rating for this.
DrDan
Hi Martha,
Thanks for the note. This is one of my favorite “original” recipes.
The ratings are now in the “recipe card” and not in the comments like it was before.
Dan
Payton
I love this soup !!! It’s so rich and creamy, full of flavor . Is it possible to make this for only 2 people ???
DrDan
Thanks for the note.
You can adjust the number of servings in the recipe care above and then print. The 6 servings are average size so cutting in half would be 2 large servings.
The trouble with cutting in half will be only using half a head of broccoli and I usually use canned both (OK it is 14 oz and not 16 oz but close enough) so I would also have half a can of broth. Plus… I love leftovers.
Dan
Tammy
Very good and easy. My entire picky family liked it. My son was disappointed that it was all gone. ?
DrDan
Hi Tammy,
Thanks for the note. I’m making this tomorrow for a light lunch before our evening Thanksgiving pig out.
Have a good holiday
Dan
Carole
This is delicious and is one of my comfort foods. My son and husband don’t like creamy soups, so it is my “prizer” when they are not home for supper. No changes to make – simply wonderful
DrDan
Hi Carole,
They really need to try this one.
Thanks for the note. So happy it works for you.
Dan
Jackie Z
Loved this soup, was easy to make, did it on the stove top in a Dutch oven. This will be my go to since all in ingredients I usually have on hand. Liked using milk instead of half and half. I rate this 5 excellent.
jc
This is very good I doubled the ingredients came out with plenty of leftovers.Will make again used velveeta only 16oz.
aizel
how much is a serving?
DrDan
About 1 – 1 1/4 cup. So not big servings. I do the recipe and then decide how many reasonable servings there are.
Dan
Marms
Because I’m on a low-carb food plan I use an egg to thicken rather than flour. This is a terrific recipe. I can eat soup. everyday!
Estelle Crawford
Love this receipe!
Definitely rate this a 5!
DrDan
Thanks, I love this one too.
Dan
marms
In the midst of making this again, and stopped to say next time, I buy the broccoli already chopped and washed in the handy dandy baggie. I’ve got those miniscule itty bitty broccoli bits ALL over the kitchan and when you try to wipe them up they won;’t! So. That’s change #1. Second I make thte soup minus milk or cream, and cheese, and add them each time I take a container out of the freezer. I am not using a flour/white sauce either. Creme.
Soooo good.
marms
I come for the dogs.
Diane
This soup is delicious! I made the recipe exactly as written (very unlike me) and I wouldn’t change a thing. I used cheddar and fontina cheese – a winning combination. Will make again….very soon!
marms
What is your experience of freezing this soup? I expect I will freeze a batch without the milk and cheese, to add when reheating another day. Have you done that?
I love this soup too.
DrDan
I believe it would. I have never done it. We always eat it all.
Dan
Michelle
Dear Dr. Dan,
The soup was delicious and very easy to make. I used a bag of shredded cheddar for the cheese. I thought it was better than the Pioneer Woman’s recipe. Thank you for the recipe.
DrDan
Hi Michelle,
Thanks for the note. I think adding the cheese late helps a lot.
Dan
Kristin
I made this soup for my 5 year old daughter who talks non-stop about broccoli soup and has me buy it in quarts from our nearby deli. She could eat it for every meal if I let her. The only change I made was I added a good amount of bacon and cooked the onion in the bacon fat + butter. It’s amazing, and she licked her bowl clean. The bacon added a depth of smokiness, you should try that sometime!
Storm
Hello everyone! I actually tweaked this recipe just a bit.
I made it for the first time tonight and then we had some unexpected guests so I had to quickly double it.
During the process I ended up adding:
1 cup extra of milk
2 cups extra of water
1/8 cup flour
I then added more cheese and my plan is to add a little bit of sour cream when finished. But that is optional for everyone. I have been taste testing throughout the entire process and it tastes delicious. This really is a very simple recipe to follow and I am very grateful to have stumbled upon it. Panera broccoli cheddar soup is my absolute favorite. I also plan on eating it with dipping bread, and then for leftovers I am going to put it over rice.
Thank you for the great recipe!
marms
I can’t *not* make this soup. Here I am again. This time I didn’t have enough broccoli, but did have a teeny potato, and some cauliflower. Also, and wow! I used Applewood Smoked Cheddar. Creme, but no flour.
Such a winner.
DrDan
I always call this “cheese soup” to my wife. So no broccoli, fine, use something else. Plus everything is better with bacon.
Thanks for the note.
Dan