Broccoli Cheese Soup

Broccoli cheese soup

Creamy cheesy Broccoli Cheese Soup {A Jason’s Deli copycat recipe}

If I had to pick one of my favorite soups, broccoli cheddar and cream of broccoli would be very high on the list. For years I had been missing out on this wonderful soup! As a kid, I didn’t give broccoli the time of day because I thought it was disgusting which meant I never even tried broccoli soup (I used to be really bad for not trying something because I *thought* I wasn’t going to like it, even before tasting it). It wasn’t until I started dating my now husband, and was eating dinner with his family that I tried my first bowl and fell in love. His Mom had cooked broccoli soup for dinner and not wanting to be rude, I just ate it. From that point on, broccoli cheddar soup has been my fave.

Broccoli cheese soup

Here’s what I like about this recipe. For starters, this recipe is tweaked from one that I found that claims to be a Jason’s Deli copycat, however, I’ve also gotten feedback that it tastes similar to the Broccoli Cheese soup at Panera. I don’t know how far spread Jason’s Deli is to know if you’ve even heard of it, but they probably have the best broccoli cheddar soup, ever! This recipe comes together quickly, and leaves you feeling satisfied.

Broccoli cheese soup 4

The only “downside” is that it calls for Velveeta. It’s not that I don’t like Velveeta, I do! This kinda goes along with my feelings on cream soups. Velveeta is SO processed that ideally, I would like to find an amazing recipe that uses real cheese. There are plenty of them out there, but the result is never what I’m looking for in a broccoli cheddar soup. With this recipe, the Velveeta helps give it the rich creamy texture that I love. Thanks to a little feedback from some of you, I decided to try and add some fresh sharp cheddar to the recipe to compliment the Velveeta and it was just perfect!

There ya have it, my go-to recipe for Broccoli Cheese Soup! I hope you enjoy it as much as we do!

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Broccoli Cheese Soup

Broccoli cheese soup

Prep Time: 10mn
Cook Time: 33mn
Total Time: 43mn

INGREDIENTS

  • 1/2 stick butter
  • 1 onion diced
  • Handful of baby carrots cut into small sticks
  • 2 stalks of celery, diced
  • 3 cups chicken broth
  • 1 cup half and half
  • 1 cup milk
  • 2 heads fresh broccoli, chopped
  • 1/3 cup cornstarch
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  • Pinch of nutmeg
  • 8 ounces Velveeta cheese, cubed
  • 1 and 1/2 cups sharp cheddar cheese, shredded + additional for garnish
  • 1/2 teaspoon salt
Need to convert the measurements? Click here!

DIRECTIONS

  1. In a large stock pot, melt butter over medium heat.
  2. Saute’ onion in butter until onions are translucent, about 3-4 minutes.
  3. Stir in chicken broth, half and half, broccoli, baby carrots, and celery. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.
  4. In a small bowl, whisk together milk and cornstarch. Pour this mixture into the soup pot and stir until soup starts to thicken (3-4 minutes).
  5. Stir in pepper, garlic powder, thyme, nutmeg, and sea salt.
  6. Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
  7. Continue stirring until all of the cheese has melted.
  8. Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.

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Comments (58)

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  1. We are going to try this to tonight. About how many servings is it?

  2. Great soup and easy! I used a big bag of frozen broccoli (defrosted mostly) and was delicious. I just wish it had more rich cheese flavor so maybe and some sharp cheddar at the end or for garnish.

  3. Just made this tonight – excellent soup! Thanks!

  4. We are huge fans of Jason’s Deli and I have search and search for years for the copycat recipe and have tried many and none have satisfied me. UNTIL NOW!!! This was absolutely perfect. My husband and I LOVED it. I mean LOVED it. Thank you so much for sharing this with us!!

  5. I love this soup AND I love a variation of it that I make regularly too. You might want to try this with a small wheel of Gouda and one of Smoked Gouda instead of the Velveeta and cheddar.. My family likes it even better, and so do I. FYI – You can eat it chunky or eat it pureed. It is incredible pureed.

  6. MMM.. sounds really good right now.. it’s raining and cold outside

  7. Can you just heavy cream as a substitute for the half & half?

  8. I personally don’t lik this recipe i found it somewhere else & the flavor of Velveeta makes a nasty taste to the soup but…. i found another recipe were it uses all these ingred but sharp cheddar instead

  9. Could I use mild cheddar instead of sharp and still get the same taste? My family is not a fan of sharp cheddar.

  10. I have to say after following your page, and almost 35 years of cooking (and I’m told I am a good cook)I love all your recipes. Keep ’em coming!!

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