If you ask me, Jason’s Deli knows what they’re doing with their broccoli cheddar soup.

This copycat recipe brings that same creamy, cheesy goodness right to your own kitchen. Tender broccoli florets swim in a rich cheddar base that’s been thickened just right with a simple roux.

It comes together in one pot with ingredients you probably already have on hand. A splash of half-and-half makes it silky smooth, while sharp cheddar cheese gives it that signature tangy flavor everyone loves.

It’s the kind of comforting soup that hits the spot on a chilly day, and it’s way easier to make than you’d think.

copycat jason's deli broccoli cheddar soup — Image: alrightwithme.com / All Rights reserved

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Why You’ll Love This Broccoli Cheddar Soup

Restaurant-quality at home – This copycat recipe tastes just like Jason’s Deli’s famous soup, but you can make it in your own kitchen for a fraction of the cost.
Ready in under an hour – From start to finish, this creamy soup comes together in just 40-50 minutes, making it perfect for busy weeknights when you want something comforting.
Simple, everyday ingredients – You probably already have most of these staples in your kitchen—no need for a special grocery run.
Creamy and satisfying – The combination of sharp cheddar, heavy cream, and tender broccoli creates a rich, filling soup that feels like a warm hug in a bowl.
Kid-approved – Even picky eaters who usually turn their noses up at vegetables tend to love this cheesy soup.

What Kind of Cheese Should I Use?

Sharp cheddar is really the way to go for this soup because it gives you that tangy, bold flavor that makes broccoli cheddar soup so good. You’ll want to buy a block of cheese and shred it yourself rather than using pre-shredded cheese from a bag, since the pre-shredded stuff has anti-caking agents that can make your soup grainy instead of smooth and creamy. If you can’t find sharp cheddar or want to mix things up, you could use a combination of sharp and mild cheddar, or even throw in a bit of gruyere for a fancier twist. Just make sure whatever cheese you use melts well, so avoid anything labeled “non-melting” or you’ll end up with a clumpy mess instead of that silky texture you’re after.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients around:

Sharp cheddar cheese: You can use mild cheddar if that’s what you have, or mix in some gruyere or white cheddar for a different flavor profile. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly due to the anti-caking agents.
Chicken broth: Vegetable broth works great if you want to make this vegetarian, or you can use a mix of both. The flavor will be slightly different but still tasty.
Heavy cream and whole milk: If you’re watching calories, you can use all milk instead of cream, though the soup won’t be quite as rich. Half-and-half is a nice middle ground. For a dairy-free version, try unsweetened cashew cream or oat milk, but add them at the end to prevent curdling.
All-purpose flour: For a gluten-free option, cornstarch works well – use 2 tablespoons mixed with cold water instead of the flour roux. You can also try a gluten-free flour blend in the same amount.
Fresh broccoli: Frozen broccoli florets are totally fine here and save you some prep time. Just thaw and drain them well before adding to avoid watering down your soup.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli cheddar soup is adding the cheese while the soup is boiling, which causes it to separate and become grainy – always remove the pot from heat and let it cool slightly before stirring in your shredded cheddar.

Another common error is overcooking the broccoli, turning it mushy and dull, so add your florets during the last 10-15 minutes of cooking to keep them tender but still bright green.

When making your roux with butter and flour, cook it for at least 2-3 minutes while stirring constantly to get rid of the raw flour taste, but don’t let it brown too much or your soup will have an off flavor.

Finally, add your cheese gradually in handfuls rather than dumping it all in at once, stirring well between each addition to ensure a smooth, creamy texture throughout.

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What to Serve With Broccoli Cheddar Soup?

A warm bread bowl is hands down the best way to enjoy broccoli cheddar soup – you get to eat the bowl after you finish the soup! If bread bowls aren’t your thing, a toasted baguette or some buttery crackers work great for scooping up all that cheesy goodness. This soup is pretty filling on its own, but I like pairing it with a light side salad dressed with lemon vinaigrette to balance out the richness. For a heartier meal, serve it alongside a turkey or ham sandwich, or even some crispy bacon strips on the side for extra flavor.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those recipes that actually tastes even better the next day once all the flavors have had time to hang out together. Perfect for making ahead for easy lunches throughout the week.

Freeze: You can freeze this soup for up to 2 months, though cream-based soups sometimes get a little grainy when thawed. I like to freeze it in individual portions so I can grab just what I need. Just know the texture might change slightly, but the flavor will still be there.

Reheat: Warm it up gently on the stovetop over low heat, stirring often to keep it from sticking. You can also use the microwave on medium power in short bursts. If it seems too thick after reheating, just add a splash of milk or broth to thin it out to your liking.

Preparation Time	10-10 minutes
Cooking Time	30-40 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1500-1700
Protein: 55-65 g
Fat: 100-115 g
Carbohydrates: 70-80 g

Ingredients

1 medium chopped onion
1 cup heavy cream (makes it extra creamy)
1/4 cup all-purpose flour
4 cups chicken broth
1 cup whole milk
2 minced garlic cloves (freshly minced)
2 cups shredded sharp cheddar cheese (I use Cabot for this)
a pinch nutmeg (freshly grated preferred)
1/4 cup butter (room temperature)
4 cups broccoli florets (fresh, cut into bite-sized pieces)

Step 1: Sauté Onion and Garlic

1/4 cup butter (room temperature)
1 medium chopped onion
2 minced garlic cloves (freshly minced)

In a large pot over medium heat, melt the butter.

Add the chopped onion and freshly minced garlic, and cook until they are soft and fragrant, about 3 minutes.

Step 2: Make the Roux

1/4 cup all-purpose flour

Sprinkle the flour evenly over the cooked onions and garlic.

Stir constantly to combine and cook the mixture for 1-2 minutes until it turns light golden, forming a roux.

Step 3: Add Broth and Simmer Broccoli

4 cups chicken broth
4 cups broccoli florets (fresh, cut into bite-sized pieces)

Slowly whisk in the chicken broth, making sure to stir well to remove any lumps.

Add the broccoli florets to the pot.

Bring the mixture to a simmer and cook for 10-15 minutes until the broccoli is tender.

Step 4: Incorporate Dairy for Creaminess

1 cup whole milk
1 cup heavy cream (makes it extra creamy)

Reduce the heat to low.

Stir in the whole milk and heavy cream, making sure not to let the soup boil.

This helps keep the soup creamy and smooth.

Step 5: Add Cheese and Seasonings

2 cups shredded sharp cheddar cheese (I use Cabot for this)
a pinch nutmeg (freshly grated preferred)

Gradually add the shredded sharp cheddar cheese, stirring until fully melted and smooth.

Season the soup with a pinch of nutmeg.

Taste and adjust with salt and pepper as needed.

I like to use freshly grated nutmeg for a more aromatic finish.

Step 6: Finish and Serve the Soup

Once the soup is creamy, smooth, and heated through, ladle it into bowls and enjoy!