Name: Jasons Deli Broccoli Cheese Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 4 tablespoons butter; 3 cups chicken broth; 1 cup half and half; 1 cup carrots, chopped (matchstick or baby carrots); 2 heads broccoli, chopped; 2 celery stalks, chopped; ⅓ cup cornstarch; 1 cup milk (regular dairy or almond milk); ⅓ teaspoon garlic powder; ⅓ teaspoon black pepper; Pinch of dried thyme; ½ teaspoon salt, to taste; 8 ounces Velveeta cheese, cubed; 1½ cups sharp cheddar cheese, shredded; Optional: diced onion, for sautéing

Jump to Recipe

If you love the rich, creamy broccoli cheddar soup served at Jason’s Deli, this homemade copycat version brings that same cozy, cheesy comfort straight to your own kitchen.

Tender broccoli, carrots, and celery simmer in a savory chicken broth base, then get thickened with a simple cornstarch slurry before melted Velveeta and sharp cheddar cheese transform everything into a velvety, spoonable soup.

It’s the kind of dish that feels like a warm hug on a cold day -perfect as a starter, a light lunch, or paired with a sandwich for a full comfort-food meal. Best of all, it comes together with pantry staples and just one pot.

Table of Contents

What Does Broccoli Cheese Soup Taste Like?

This broccoli cheese soup is rich, creamy, and deeply cheesy, with a smooth texture from the Velveeta and a sharper, tangier bite from the shredded cheddar.

The broccoli, carrots, and celery add a subtle vegetal sweetness and freshness that balances the richness of the cheese.

Garlic powder and a whisper of dried thyme round out the flavor with warm, savory undertones, while the chicken broth base keeps things savory rather than overly heavy. Every spoonful is thick, comforting, and satisfying the ultimate cheesy vegetable soup for chilly days.

Ingredients & Kitchen Equipment

Ingredients

4 tablespoons butter
3 cups chicken broth
1 cup half and half
1 cup carrots, chopped (matchstick or baby carrots)
2 heads broccoli, chopped
2 celery stalks, chopped
⅓ cup cornstarch
1 cup milk (regular dairy or almond milk)
⅓ teaspoon garlic powder
⅓ teaspoon black pepper
Pinch of dried thyme
½ teaspoon salt, to taste
8 ounces Velveeta cheese, cubed
1½ cups sharp cheddar cheese, shredded
Optional: diced onion, for sautéing

Kitchen Utensils

Large pot or Dutch oven
Wooden spoon or silicone spatula
Mixing bowl (for the cornstarch slurry)
Whisk
Sharp knife and cutting board
Ladle
Measuring cups and spoons
Immersion blender (optional, for a smoother texture)

Exact amounts for carrots and Velveeta can vary by taste -these quantities are a solid starting point, but feel free to adjust based on how chunky or cheesy you like your soup.

Preparation Time, Cooking Time & Servings

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~35–40 minutes
Servings: 4–6
Difficulty: Easy

How to Make Jason’s Deli Broccoli Cheese Soup

Step 1 -Melt the Butter

Melt the 4 tablespoons of butter in a large pot over medium-high heat. If you’d like extra depth of flavor, add diced onion at this stage and sauté for 3–4 minutes until translucent (this step is optional and was skipped in the original recipe).

Step 2 -Add the Broth and Vegetables

Pour in the chicken broth and half and half, then stir in the chopped carrots, broccoli, and celery. Bring the mixture to a boil.

Step 3 -Simmer Until Tender

Reduce the heat to a simmer and cook for 10–15 minutes, until the broccoli is soft and tender.

Step 4 -Make the Cornstarch Slurry

While the soup simmers, whisk the cornstarch and milk together in a separate bowl until completely smooth with no lumps.

Whisking the cornstarch into cold or room-temperature milk first -rather than adding it directly to the hot pot -prevents clumping and ensures an even, silky thickness.

Step 5 -Thicken the Soup

Pour the cornstarch slurry into the pot and stir continuously for 3–4 minutes, until the soup begins to thicken noticeably.

Step 6 -Season the Soup

Stir in the garlic powder, black pepper, and dried thyme. Add the salt gradually, tasting as you go to reach your desired seasoning level.

Step 7 -Melt in the Velveeta

Lower the heat to low and stir in the cubed Velveeta cheese until it has completely melted into the soup.

Step 8 -Add the Cheddar

Add the shredded sharp cheddar cheese and continue stirring until it’s fully melted and the soup is smooth and glossy. Keep the heat low while melting in the cheeses. High heat can cause the dairy to separate or turn grainy instead of silky smooth.

Step 9 -Blend (Optional)

For a smoother, more restaurant-style texture, blend part or all of the soup with an immersion blender. Use extra caution if transferring hot soup to a regular blender. Skip this step entirely if you prefer visible broccoli florets throughout.

Step 10 -Serve

Ladle the soup into bowls and serve warm.

Customization & Serving Ideas for Broccoli Cheese Soup

This copycat broccoli cheddar soup is easy to adapt to your taste. Here are seven ways to customize or serve it:

1. Sauté Onion for Extra Depth

The original recipe called for diced onion, though it’s optional here. Sautéing a small diced onion in the butter before adding the broth builds a deeper, sweeter savory base that many broccoli cheese soup recipes rely on.

2. Add a Pinch of Nutmeg

A tiny pinch of nutmeg -traditionally used in creamy soups like this -adds warmth and subtle complexity without being detectable as a spice on its own. Add it along with the garlic powder and thyme for a more layered flavor.

3. Use All Cheddar Instead of Velveeta

If you prefer to skip processed cheese, you can substitute the Velveeta with an extra 1–2 cups of shredded sharp cheddar. The texture will be slightly less silky-smooth, so consider adding an extra tablespoon of butter to help emulsify the sauce.

4. Top with Crispy Bacon Bits

Crumbled crispy bacon adds a smoky, salty crunch that pairs beautifully with the creamy, cheesy broccoli soup base -a popular topping combination in broccoli cheddar soup recipes everywhere. For an extra smoky-sweet topping, try our Fogo De Chao Bacon Recipe for crisp, caramelized bacon that adds delicious texture and savory depth to creamy broccoli cheese soup.

5. Serve in a Bread Bowl

For a classic deli-style presentation, hollow out a round sourdough loaf and ladle the hot soup directly inside. The bread soaks up the cheesy broth as you eat, adding another delicious dimension.

6. Pair with a Grilled Cheese Sandwich

Broccoli cheese soup and grilled cheese are a beloved combination. Dunking a crispy, buttery grilled cheese sandwich into the warm cheesy soup makes for an ultra-comforting lunch or dinner. For a fresher side, serve this comforting soup with our olive garden house salad recipe, adding crisp vegetables and a light contrast to the rich, creamy cheese base.

7. Add Croutons for Crunch

A handful of toasted croutons on top adds textural contrast to the smooth, creamy soup -a simple garnish that elevates both presentation and bite.

Tips for the Perfect Broccoli Cheese Soup

1. Chop Vegetables into Uniform Pieces

Cutting the broccoli, carrots, and celery into similarly sized pieces ensures they all become tender at the same rate, so you avoid mushy broccoli next to undercooked carrots.

2. Whisk the Slurry Until Completely Smooth

Make sure there are no lumps in your cornstarch and milk mixture before adding it to the pot. Lumpy slurry will create pockets of raw starch in the finished soup instead of an even, silky thickness.

3. Melt the Cheese Over Low Heat

Always lower the heat before stirring in the Velveeta and cheddar. High heat can cause dairy-based cheeses to break, separate, or turn grainy instead of melting into a smooth, cohesive sauce.

4. Shred Your Own Cheddar When Possible

Pre-shredded cheddar from a bag contains anti-caking agents that can prevent smooth melting. Freshly shredded cheese from a block melts more evenly and gives the soup a silkier consistency.

5. Adjust the Broccoli Texture to Your Preference

Blend the soup fully for a smooth, restaurant-style bisque texture, blend it partially for a mix of creamy and chunky, or skip blending altogether if you love visible broccoli florets throughout.

6. Almond Milk Works as a Dairy-Free Slurry Substitute

If you have a dairy sensitivity, almond milk can be used in place of regular milk for the cornstarch slurry with no noticeable difference in how it thickens the soup.

7. Season Gradually and Taste as You Go

Chicken broth brands vary widely in sodium content, so add salt in small increments and taste frequently rather than adding it all at once. This prevents an overly salty final soup.

Storage & Reheating Guidance

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as the dairy and cornstarch base can separate and turn grainy upon thawing. Reheat gently on the stovetop over low heat, stirring frequently, and avoid boiling to keep the texture smooth.

Frequently Asked Questions About Broccoli Cheese Soup

Here, we’ve got you covered with some common questions that people often ask.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this recipe. Add it directly to the simmering broth -no need to thaw first. It may cook slightly faster than fresh broccoli, so start checking for tenderness around the 8–10 minute mark.

Why does my broccoli cheese soup taste grainy?

A grainy texture usually happens when the cheese is added over heat that’s too high, causing the proteins and fats to separate. Always lower the heat to low before stirring in the Velveeta and cheddar, and add them gradually while stirring continuously.

Can I make this soup vegetarian?

Yes, simply substitute the chicken broth with an equal amount of vegetable broth. The flavor will be slightly lighter, but the creamy, cheesy character of the soup remains just as delicious.

Is Velveeta necessary, or can I skip it?

Velveeta helps create the soup’s signature silky, smooth texture because it melts more easily than regular cheddar alone. You can skip it and use only shredded cheddar, but the texture will be a bit less creamy and slightly more prone to graininess.

Can I substitute the milk with almond milk?

Yes. Almond milk works well in the cornstarch slurry and is a good option for those with a dairy sensitivity. It thickens the soup the same way regular milk does, with only a very subtle difference in flavor.

How do I fix soup that’s too thin?

If your soup isn’t thick enough after adding the slurry, whisk together an additional small batch of cornstarch and milk (about 1 tablespoon cornstarch to 2 tablespoons milk) and stir it in, letting the soup simmer for a few more minutes to thicken.

Is this an exact copy of the real Jason’s Deli recipe?

This is a home-cook copycat interpretation inspired by a popular recreation attempt, not an official Jason’s Deli recipe. It closely mimics the creamy, cheesy flavor profile the dish is known for, though exact ingredient ratios may differ slightly from the original.

Can I freeze broccoli cheese soup?

Freezing is generally not recommended for this soup, since the dairy and cornstarch-based thickener tend to separate and become grainy after thawing. For best texture and flavor, this soup is best enjoyed fresh or refrigerated for a few days.

Yield: 6

Jasons Deli Broccoli Cheese Soup Recipe

5.0 Stars (1 Review)

If you love the rich, creamy broccoli cheddar soup served at Jason’s Deli, this homemade copycat version brings that same cozy, cheesy comfort straight to your own kitchen.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes