Homemade Creamy Broccoli Cheese Soup: An Easy Recipe Better Than Panera

There’s nothing quite like a steaming bowl of creamy, warm, and utterly satisfying broccoli cheese soup to chase away the chill of a cold, rainy day. This isn’t just any soup; this is *the* broccoli cheese soup that will warm you from the inside out and instantly become a staple in your kitchen. And dare I say it? This homemade version is even better than Panera Bread’s beloved classic!

This veggie-loaded, incredibly creamy, and cozy Broccoli Cheese Soup is a true culinary gem. It’s wonderfully simple to prepare, unbelievably delicious, and the quintessential comfort food, perfect for autumn evenings or any time you need a hug in a bowl. Once you try this recipe, it will undoubtedly become your go-to for hearty, homemade goodness.

You might find yourself slightly soup-obsessed after making this – and that’s perfectly fine! While I understand not everyone shares my profound love for soup, this particular broccoli cheese creation is a standout. It’s so good, I simply couldn’t keep this amazing recipe from you. Get ready for a flavorful journey that delivers ultimate comfort with every spoonful.

Lately, the weather has been unpredictable – one minute it’s warm and sunny, the next it’s cool and drizzly. Despite the lingering warmth, I often find myself craving the coziness of fall. There are days I’ve even broken a light sweat in the kitchen while stirring this very soup, only to blast the air conditioning afterwards so I can curl up with a warm blanket. It’s my way of pretending to enjoy the crisp, boots-and-cardigan weather that much of the country is experiencing. A girl can dream, can’t she?

This soup holds a special place in my heart, evoking fond memories from my college days. Broccoli and cheese soup was a weekly ritual for me. The small soup and sandwich shop on campus always served it, and I’d make a quick stop to grab a bowl before heading to the library, ready to dive into textbooks. The comforting warmth and familiar taste of broccoli cheese soup had a magical way of easing the stress of subjects like organic chemistry (shudder!). It was more than just a meal; it was a little moment of peace during demanding study sessions.

What truly elevates this homemade broccoli cheese soup is its incredible efficiency and ease. From start to finish, it takes just 30 minutes to prepare, making it a perfect choice for busy weeknights or a delightful Meatless Monday meal. Its straightforward process makes it accessible even for novice cooks. Prepare a big batch over the weekend for quick weekday lunches, or whip it up fresh for a satisfying dinner. Packed with generous amounts of broccoli and carrots, this soup is surprisingly filling and wholesome, keeping you satisfied for hours. Serve it alongside crusty French bread for dipping and a fresh side salad to complete a perfect meal.

This isn’t a complicated, gourmet recipe; it’s a simple, easy-breezy, and undeniably cheesy (couldn’t resist that one!) kind of broccoli cheese soup. The goal here is pure comfort and flavor, mirroring the classic taste of Panera Bread’s famous soup. In fact, after numerous taste tests and enthusiastic feedback, I confidently say this homemade version actually tastes better. It’s richer, fresher, and tailored to your exact cheesy preferences.

The foundation of this incredible soup starts with an abundance of fresh broccoli. We’re talking a generous 3 1/2 cups worth! Using fresh broccoli is paramount for the best texture and flavor. Frozen broccoli, even if thawed, tends to release too much water into the soup, diluting its richness and resulting in a less-than-desirable watery consistency. Nobody wants watery broccoli cheese soup – bleh! Opt for vibrant green florets for a superior result, chopping them into small, bite-sized pieces that are easy to eat and meld perfectly with the creamy base.

Naturally, a soup called “Broccoli Cheese Soup” demands a significant amount of delicious cheese! For this recipe, I’ve incorporated two distinct types of cheese to build a complex and irresistible flavor profile. First, we have cheddar cheese. You have the flexibility to choose between mild or sharp cheddar based on your preference. I personally lean towards sharp cheddar because I adore that distinctive, robust kick it provides, which really enhances the soup’s depth. However, if you prefer a gentler, more subtle cheese flavor, mild cheddar works beautifully and still delivers a wonderfully delicious result. Whichever you choose, be sure to grate it fresh for the best melting consistency and flavor.

The second, and perhaps my secret weapon ingredient, is freshly grated Parmesan cheese. This addition might surprise you, but the Parmesan adds an elusive, savory “somethin’ somethin'” that elevates the soup from simply good to absolutely unforgettable. It provides an umami depth that keeps everyone guessing what makes this soup taste so gosh-darn good. It’s a game-changer, and I promise, I won’t tell if you won’t!

If you’re a fan of a velvety smooth “cream of broccoli cheese soup,” achieving that luscious texture is incredibly easy with this recipe. Once the broccoli and carrots are tender, simply use an immersion blender directly in the pot to blend everything to your desired consistency. Alternatively, you can carefully transfer batches of the soup to a regular blender, making sure to hold the lid down with a towel if the soup is hot to prevent steam from escaping. After blending, return the soup to the pot and then stir in the cheddar cheese. It will melt beautifully into the smooth base, creating a perfectly creamy and rich soup.

This recipe is, without a doubt, my absolute favorite broccoli cheese soup, and I genuinely hope you fall in love with it as much as I have. My wish for you is to make a generous batch, allowing you to savor its delightful flavors throughout the week. In our home, this soup rarely lasts more than two days in the refrigerator – it’s just that good! It reheats wonderfully, maintaining its creamy texture and rich taste, making it ideal for meal prepping or quick lunches. So, go ahead, make a big pot, and enjoy the delicious comfort it brings.

Please note – as of March 7th, 2015 some of the pictures in this post have been replaced.

Yield: serves 6-8

Creamy Broccoli Cheese Soup

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

A creamy, warm, and cozy broccoli cheese soup that’s perfect for a cold, rainy day. This hearty soup will warm you up from the inside out and tastes even better than Panera Bread’s famous version!

Ingredients

• 5 tablespoons salted butter
• 1 cup white onion, finely diced (about 1/2 a large onion)
• 2 cloves garlic, finely minced
• 1/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups chicken broth (or vegetable broth for a vegetarian option)
• 1/4 teaspoon nutmeg
• 2 bay leaves
• 2 1/2 cups milk (2% recommended for creaminess)
• 3/4 cup half and half
• 3 1/2 cups chopped, fresh broccoli florets
• 2 carrots, freshly grated
• 2 cups freshly grated sharp or mild cheddar cheese
• 3 tablespoons freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. In a large Dutch oven or heavy-bottomed saucepan, melt the butter over medium heat. Add the finely diced onions and sauté for about 7 minutes, stirring occasionally, until they become translucent and fragrant. Stir in the minced garlic and dried thyme, and continue to cook for another 1 minute until fragrant.
2. Sprinkle the all-purpose flour over the onion mixture and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in the chicken (or vegetable) broth, followed by the nutmeg, bay leaves, milk, and half and half. Continue to cook, stirring frequently, until the mixture just begins to bubble and thicken slightly, which should take about 6-9 minutes. Do not bring to a rolling boil.
3. Add the fresh broccoli florets and grated carrots to the simmering soup. Cook for 6-8 minutes, or until the broccoli becomes slightly tender but still retains a bit of firmness. Remove the pot from the heat and discard the bay leaves. Stir in both the freshly grated cheddar and Parmesan cheeses until they are fully melted and incorporated, creating a rich, smooth consistency. Season generously with salt and freshly ground black pepper to taste. Serve warm with your favorite crusty French bread for dipping.

Have you made this recipe?

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If you like this recipe, you’ll also love these comforting soup ideas:

Chicken Enchilada Soup (Slow Cooker)

Roasted Garlic Potato Soup

Chicken Noodle Soup {Slow Cooker}

Homemade Minestrone Soup {Slow Cooker}

Italian Orzo Tomato Spinach Soup