Why You’ll Love Copycat Broccoli Cheese

 Soup Recipe

It’s comforting and satisfying: the rich, velvety texture paired with sharp cheddar and tender veggies makes it feel like a treat.
It’s relatively quick: unlike many slow-cooked soups, this one takes around 30 minutes from start to finish.
It uses everyday ingredients: broccoli, carrots, cheddar cheese, milk or half-and-half, flour, broth, and basic seasonings.
It’s versatile: you can adjust the texture (chunky or smooth), add protein, or make it using various kitchen equipment.
It brings restaurant-style vibes: a copycat of a well-known creamy broccoli cheese soup that feels indulgent yet easy to make at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp butter
1 medium yellow onion, finely chopped
¼ cup salted butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups half-and-half
12 oz fresh broccoli florets (roughly chopped)
2 carrots, peeled and chopped
½ tsp kosher salt
¼ tsp paprika
¼ tsp garlic powder
¼ tsp dry mustard (or ½ tsp regular mustard)
¼ tsp black pepper
2 cups cheddar cheese (grated)

Directions

In a large Dutch oven or heavy pot over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté for 2–3 minutes until soft and translucent.
Add the ¼ cup butter and allow it to melt. Stir in the flour and whisk continuously for 1 minute to form a roux.
Gradually pour in 1 cup of the chicken broth while whisking to prevent lumps. Add the remaining broth and the half-and-half, whisking to fully incorporate the flour mixture.
Stir in the chopped broccoli and carrots. Season with salt, paprika, garlic powder, dry mustard, and black pepper. Reduce the heat to medium-low and let the soup simmer for 10–15 minutes, or until the vegetables are tender and the soup has thickened.
For a smoother texture, use an immersion blender to puree part or all of the soup. Alternatively, transfer to a blender in batches, then return to the pot.
Turn off the heat (or keep it very low), then gradually stir in the grated cheddar cheese a handful at a time. Stir until completely melted and smooth. Adjust seasoning to taste.
Serve hot, optionally topped with extra shredded cheese or freshly cracked pepper.

Servings and timing

Servings: 4 to 6
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

Make it a meal: Add diced ham, bacon bits, or shredded rotisserie chicken.
Vegetarian version: Swap the chicken broth with vegetable broth.
Smooth vs. chunky: Blend completely for a velvety texture or leave chunks for a more rustic feel.
Lighter version: Use whole milk or a milk-cream combo instead of half-and-half.
Flavor twists: Try adding a pinch of nutmeg, smoked paprika, or a dash of hot sauce for added depth.
Dairy-free: Use unsweetened plant-based milk and dairy-free cheese alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on low to medium-low heat, stirring occasionally to maintain a smooth texture.
If the soup thickens too much, stir in a little milk or broth when reheating.
Freezing is not recommended, as the dairy and cheese may separate upon thawing and affect the texture.

FAQs

What kind of cheddar cheese should I use?

Sharp cheddar is ideal for bold flavor and smooth melting. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that may prevent smooth melting.

Can I use frozen broccoli instead of fresh?

Yes. Just be aware that frozen broccoli may cook faster, so adjust the cooking time accordingly.

How do I get a thicker consistency if it’s too thin?

Simmer the soup longer to reduce, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end and stir until thickened.

How can I prevent the cheese from becoming grainy?

Make sure the soup isn’t too hot when adding cheese. Keep the heat low or off, and add cheese slowly while stirring.

Can I make this soup in an Instant Pot or slow cooker?

Yes. In the slow cooker, cook on low for 6–8 hours or high for 3–4 hours, adding dairy at the end. For the Instant Pot, sauté the onion first, then pressure cook all ingredients (except cheese and cream) for 8 minutes. Stir in cheese and cream after releasing pressure.

Is this soup suitable for vegetarians?

Yes, simply use vegetable broth instead of chicken broth.

Can this be made gluten-free?

Yes. Replace all-purpose flour with a gluten-free flour blend or use a cornstarch slurry. Make sure your broth and cheese are also gluten-free.

Can I add other vegetables?

Certainly. Try potatoes, cauliflower, or even spinach for a nutritional boost. Just add them during the simmering stage and adjust the time as needed.

What is the best accompaniment for serving this soup?

Crusty bread, garlic bread, bread bowls, or a fresh green salad pair wonderfully with this soup.

Can I freeze this soup?

Technically yes, but it’s not ideal. Creamy soups with cheese tend to separate when thawed and reheated, resulting in a grainy texture. It’s best enjoyed fresh.

Conclusion

This Copycat 30-Minute Broccoli Cheese Soup is a quick and cozy classic, offering creamy comfort in every spoonful. With simple ingredients and straightforward steps, it’s perfect for busy weeknights or chilly weekends. Whether you enjoy it smooth or chunky, this soup is sure to satisfy your craving for something warm, cheesy, and utterly delicious.