Broccoli Cheese Soup Recipe

My husband is a fiend for broccoli cheese soup, and his favorite is from Jason’s Deli. He always gets the Spud au Broc, which is a (no lie) FOOTBALL-SIZED baked potato smothered generously with broccoli cheese soup. We used to meet up there for lunch during our early dating days (d’aww) but haven’t been there regularly for quite a few years. Then one day last fall, we ended up heading there for lunch with our 11-year-old daughter Mallory, and she shared the ginormous potato with Paul. And that was pretty much it for Mallory – she has been crazy for broccoli cheese soup ever since, asking for it all the time. She’s also a big fan of my chicken and gnocci soup, too – my little soup lover! This soup is a reasonable facsimile of the broccoli cheese soup you might find at Jason’s Deli or even Panera. It’s super thick, super rich, and super bad for you. I make it like once a year. But man, is it good. Here is the recipe.


Broccoli Cheese Soup Recipe


  • 1 onion, diced
  • 4 stalks celery, diced
  • 1/2 stick butter
  • 2 carrots, finely chopped
  • 3 c. chicken stock
  • 1 c. half and half
  • 1 1/2 c. milk
  • 2 large stalks broccoli, chopped
  • 1/3 c. cornstarch
  • 1/4 t. black pepper
  • 1/4 t. garlic powder
  • 1/4 t. dried thyme
  • 1/2 t. salt
  • 8 oz. Velveeta cheese, cubed
  • 1 1/2 c. cheddar, shredded


  1. Saute’ onion and celery in butter in a large stock pot until onions are translucent. Stir in chicken stock, half & half, broccoli, and carrots. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
  2. Whisk together milk and cornstarch in a separate bowl and pour into soup. Stir until soup starts to thicken, about 3 to 4 minutes. Add pepper, garlic powder, thyme, and salt. Lower heat and stir in cubed Velveeta and cheddar cheese. Stir gently until cheese is melted.
  3. Ladle into bowls or serve on top of baked potatoes. Garnish with extra cheese.
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  1. Denise says:

    I actually have all the ingredients so making it tonight.

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