One pot, one hour, one of the best broccoli cheese soups ever. Better than restaurant quality soup for your family or company. You will love this soup.
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Introduction and My Rating
This is my favorite homemade soup. It is the perfect comfort food for a cold day, and I never make a single batch. We can’t stop eating this soup.
I had researched for several weeks and had a couple of inspirational recipes. I ended up combining Pioneer Woman with an Allrecipe recipe.
I wanted one pot. I wanted to cook the broccoli in the soup and not separately. And I didn't want to use 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 recipes. The results are better than I ever expected.
I presented my wife with this wonderful homemade soup with grilled ham and swiss sandwich. She was a very happy wife.
My Rating
A solid 5. One of my top recipes.
🥦The Broccoli
I generally use fresh broccoli for this soup. One large head will cleanout to be about 2 cups of florets. But it is fine to be a little over or under on the amount of broccoli.
I do chop up the medium size stems, but the large thick trunk, I generally skip.
Can I use Frozen Broccoli
Yep, measure by volume. A good size head of broccoli will make about 2 cups. You can up the broccoli a bit if you want. Also, the frozen broccoli may take a few minutes more to get tender, so cook to tender and not by time if using frozen.
🧀The Cheese
I fess up. I like Velveeta. So here I used sharp cheddar and Velveeta. But choose the cheeses you like. Most will want a mixture of different cheddars.
A few comments on cheese quality. The best cheeses are always blocked cheese. It can be cut/shredded as needed. But really in a soup, I use a brand name shredded.
Some people (as always) will have some issues. All this recipe asks the cheese to do is melt and taste good. So if your cheese separates or clumps, it is your cheese, not the recipe. Usually, this will be generic poor quality cheese or outdated cheese.
Some cheese, like Velveeta, is processed and is designed to melt smoothly. Part of your cheese, being something like Velveeta, will add some smoothness.
👨🍳Variations
Copycat Panera Broccoli Cheese Soup
If you want to copycat Panera, then just add one cup matchstick-cut carrots and one stalk thinly sliced celery at the same time as the broccoli.
Make it Bacon Broccoli Cheese Soup
Everything is better with bacon. This is my wife's addition. Chop 3 strips of bacon into 1/2 inch squares and fry until done. Drain and add along with the cheese.
Make it Cauliflower Cheese Soup
Several commenters want to use cauliflower in place of the broccoli. This is fine, but cauliflower may take a few minutes more to cook. So use the same volume but use the same endpoint of the cauliflower being tender, and you should be fine.
❄️Storage
Good refrigerated for 3-4 days. It will freeze well for 3-4 months. It never lasts more than 2 days at our house.
📖Comfort Soup Recipes
Crock Pot Broccoli Cheese Soup
Old Fashion Vegetable Beef Soup
This recipe is part of our Our Best Soups.
🖼️Photo Instructions
These are double batch pictures. The recipe discussion below is a 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 the 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 of 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 of milk. Bring to a boil and allow to thicken.
Add broccoli, cover, and turn down the 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.
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📖 Recipe
Easy Broccoli Cheese Soup
Ingredients
- 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 shredded cheese of choice - assume 4 ozs. equals 1 cup if not shredded cheese
Instructions
- 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 the heat to medium. Add 1/4 cup flour, continue to cook, and stir continually until browning some. About 3 minutes.
- Slowly add two cups of 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 of milk. Bring to a boil and allow to thicken.
- Add broccoli,cover and turn down the 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.
Recipe Notes
Pro Tips:
- Choose the cheeses you like.
- Frozen broccoli works fine but may take a few minutes longer. Cook to the point of the broccoli is tender.
- If you want to copycat Panera, then add 1 cup matchstick-cut carrots and 1 stalk thinly sliced celery at the same time as the broccoli.
- Make it Bacon Broccoli Cheese Soup. Everything is better with bacon. Chop 3 strips of bacon into 1/2 inch squares and fry until done. Drain and add along with the cheese.
- Great as leftovers. Good refrigerated for 3-4 days and frozen for 3-4 months.
Nutrition
Editor's note: Originally published December 19, 2015. This has become one of my go-to recipes and is being updated with re-edited photos and text.
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!
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!
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
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
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
I come for the dogs.
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.
Estelle Crawford
Love this receipe!
Definitely rate this a 5!
DrDan
Thanks, I love this one too.
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!
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
jc
This is very good I doubled the ingredients came out with plenty of leftovers.Will make again used velveeta only 16oz.
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.
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
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
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
Payton
I love this soup !!! It's so rich and creamy, full of flavor . Is it possible to make this for only 2 people ???
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
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 :-)
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
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
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
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
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.
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!
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
Sharon Hofmann
I always use frozen chopped broccoli, but pre cook it in broth for 10-15 min. I have always used Velveeta, bu am using half cheddar with it this time.
Mang
I found this soup quick and easy. Also added nutmeg, grated carrot and fine diced celery. I hope my friends like it! I eat plant base diet.
Saundra Kelley
Due to time constraints, I deliberately thawed the broccoli and it worked out just fine. I also used a blend of cheeses - delicious