Copycat Jason’s Deli Broccoli Cheese Soup Recipe
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| Stir up a cozy copycat of Jason’s Deli broccoli cheese soup and dig into velvety cheddar, tender broccoli, and that warm deli-style comfort. |
If you love a warm, creamy bowl of broccoli cheese soup, this easy homemade version brings that cozy deli-style flavor right to your kitchen. It’s rich, cheesy, smooth, and packed with tender broccoli in every spoonful. Best of all, this copycat Jason’s Deli Broccoli Cheese Soup recipe is simple enough for a weeknight and comforting enough for a lazy weekend lunch.
There’s just something special about broccoli cheese soup, isn’t there? It’s like wrapping yourself in a soft blanket on a chilly day. And when you can make that same creamy, savory flavor at home with basic grocery store ingredients, it feels like a real win.
About Jason’s Deli and Why This Soup Is So Popular
Jason’s Deli is well known across the USA for its sandwiches, salad bar, baked potatoes, and comforting soups. It has built a loyal following by serving casual food that feels fresh, familiar, and satisfying. One of the menu favorites is its Broccoli Cheese Soup, a creamy soup with a mellow cheddar flavor and soft bites of broccoli that make it hearty without being too heavy.
This dish has become iconic because it hits that sweet spot between rich and simple. The texture is velvety, the cheese brings a deep savory note, and the broccoli adds a fresh, earthy balance. Every bowl feels warm, creamy, and cozy. If you’ve ever dipped a piece of bread into broccoli cheddar soup and watched it soak up all that cheesy goodness, you already know why people keep ordering it.
This is a copycat recipe inspired by the restaurant favorite. We are not claiming this is the exact restaurant recipe, only a homemade version designed to recreate a similar taste and texture.
Why You’ll Love This Copycat Broccoli Cheese Soup
- Easy to make with simple home kitchen ingredients
- Rich and creamy without being complicated
- Perfect for lunch or dinner
- Family friendly and great with bread bowls or crackers
- Ready in about 40 minutes
- Great for meal prep and leftovers
Ingredients
This recipe makes about 6 servings.
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half-and-half
- 1 cup whole milk
- 4 cups broccoli florets, chopped small
- 1 cup shredded carrots
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon dry mustard powder
- 2 1/2 cups sharp cheddar cheese, freshly shredded
- 1/2 cup Velveeta, cubed, optional for a smoother texture
Optional for serving:
- Extra shredded cheddar
- Croutons
- Crusty bread or bread bowls
- Fresh cracked black pepper
Prep Time, Cook Time, and Yield
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Yield: 6 servings
Approximate Nutrition Per Serving
These numbers are estimates and can vary depending on the brands you use.
- Calories: 390
- Protein: 16g
- Carbohydrates: 17g
- Fat: 29g
- Fiber: 2g
- Sugar: 6g
- Sodium: 760mg
How to Make Copycat Jason’s Deli Broccoli Cheese Soup
If you’re new to soup making, don’t worry. This recipe is very forgiving. Just take it one step at a time.
Step 1: Prep your ingredients
Before you turn on the stove, dice the onion, mince the garlic, chop the broccoli into small bite-size pieces, shred the carrots, and shred the cheese. Freshly shredded cheese melts much better than pre-shredded bagged cheese, which often has anti-caking powder on it. That extra minute of work really helps give the soup a smooth texture.
Step 2: Cook the onion and garlic
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for about 3 to 4 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds more. You want it fragrant, not browned.
Step 3: Make the roux
Sprinkle in the flour and stir constantly for about 1 to 2 minutes. This forms a roux, which is what thickens the soup. Think of it like building the backbone of the soup. It should look like a soft paste and smell a little toasty.
Step 4: Add the liquids slowly
Slowly pour in the chicken broth while whisking, then add the half-and-half and milk. Stir well so the flour blends in smoothly. This helps prevent lumps. Keep cooking over medium heat until the soup starts to thicken slightly, about 4 to 5 minutes. Do not boil it hard.
Step 5: Add the vegetables and seasoning
Stir in the chopped broccoli, shredded carrots, salt, black pepper, paprika, and dry mustard powder. Lower the heat to medium-low. Cover loosely and simmer for 12 to 15 minutes, stirring every few minutes, until the broccoli is tender.
Step 6: Blend a little, if you like
If you want a smoother soup like many deli-style versions, use an immersion blender for just a few quick pulses. Don’t fully puree it unless that’s your preference. A little texture makes the soup feel homemade and hearty.
Step 7: Add the cheese gently
Turn the heat to low. Add the shredded cheddar a handful at a time, stirring after each addition until melted. If using Velveeta, stir that in too. This helps create that silky, creamy finish many people love in a copycat broccoli cheddar soup.
Step 8: Taste and adjust
Taste the soup and add a little more salt or pepper if needed. If it feels too thick, stir in a splash of milk. If it seems too thin, let it sit over low heat for a few minutes longer, stirring often.
Step 9: Serve hot
Ladle the soup into bowls and top with extra cheese, black pepper, or croutons if you like. It’s especially good with crusty bread, garlic toast, or a sandwich on the side.
Food Safety Tips
Homemade creamy soups are simple, but food safety still matters.
- Keep dairy refrigerated until ready to use.
- Wash broccoli well before chopping.
- Cook soup until it is fully hot throughout. For best safety, leftovers should be reheated to 165°F.
- Do not leave the soup sitting out at room temperature for more than 2 hours.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips for the Best Broccoli Cheese Soup
- Use freshly shredded cheese for the smoothest melt.
- Keep the heat low when adding cheese so it doesn’t turn grainy.
- Chop the broccoli small so every spoonful has a little bit of everything.
- Don’t boil after adding cheese. Gentle heat is the secret.
- Add a little processed cheese if you want a creamier deli-style texture.
One little trick I learned after making this a few times: if the soup ever looks a bit too thick the next day, a splash of milk while reheating brings it right back to life.
Easy Shortcuts and Simple Home Kitchen Options
Need to make this even easier? Here are a few ways to save time.
Use frozen broccoli: Frozen broccoli works well if chopped into smaller pieces after thawing slightly.
Buy pre-shredded carrots: A small shortcut, but it helps on busy days.
Use an immersion blender: This avoids transferring hot soup to a blender.
Slow cooker option:
- Add butter, onion, garlic, broth, broccoli, carrots, and seasonings to the slow cooker.
- Cook on low for 4 to 5 hours.
- In a saucepan, make the roux with butter and flour, then whisk in milk and half-and-half until slightly thickened.
- Stir that mixture into the slow cooker.
- Add cheese at the end on low heat and stir until melted.
This version works nicely if you want dinner waiting for you at the end of the day.
Allergy-Friendly and Diet Preference Modifications
One thing that makes a good homemade soup even better is how easy it is to adjust. If someone at your table has food allergies or different eating preferences, try one of these ideas.
Gluten-free:
- Replace the all-purpose flour with a gluten-free 1-to-1 flour blend or use 2 tablespoons cornstarch mixed with cold milk as a slurry.
- Double-check that your broth and cheese are labeled gluten-free.
- Serve with gluten-free crackers or bread.
Dairy-free:
- Use dairy-free butter.
- Swap the half-and-half and milk for unsweetened plain oat milk or unsweetened cashew milk plus a little dairy-free cream.
- Use dairy-free cheddar-style shreds.
- For extra richness, blend in a few tablespoons of soaked raw cashews.
Vegan:
- Use vegetable broth instead of chicken broth.
- Use dairy-free butter and plant-based milk.
- Choose vegan cheddar shreds or make a cashew cheese sauce.
- Add a pinch of nutritional yeast for deeper cheesy flavor.
Low-carb:
- Reduce or skip the carrots.
- Use a smaller amount of flour and thicken lightly with cream cheese if desired.
- Check carb counts on your cheese and broth brands.
Vegetarian:
- Simply swap chicken broth for vegetable broth.
Paleo-inspired:
- This one takes more changes since traditional cheese and flour are not paleo.
- Use olive oil or ghee instead of butter.
- Use arrowroot starch instead of flour.
- Use full-fat coconut milk or unsweetened cashew cream.
- Skip the cheese and build flavor with nutritional yeast, roasted garlic, and a little lemon juice.
Nut-free:
- If making a dairy-free version, use oat milk instead of cashew milk.
- Check labels on dairy-free cheeses, since many contain nuts.
Lower sodium:
- Use low-sodium broth.
- Reduce added salt and let the cheese provide most of the flavor.
What to Serve with Broccoli Cheese Soup
This homemade broccoli cheese soup is filling on its own, but it also pairs well with a few simple sides.
- Crusty sourdough bread
- Warm dinner rolls
- Turkey sandwich
- Simple green salad
- Baked potato
- Crackers or pretzel rolls
If you want that deli lunch feel at home, pair the soup with half a sandwich and some crunchy pickles on the side.
Storage and Reheating
Refrigerator: Store cooled soup in an airtight container for up to 3 days.
Freezer: Cream-based soups can sometimes separate after freezing, so freezing is not the best option. If you do freeze it, thaw overnight in the fridge and reheat slowly while stirring well.
Reheating: Warm the soup on the stove over low heat, stirring often. Add a splash of milk if needed. Reheat leftovers to 165°F before serving.
Frequently Asked Questions
Can I use bagged shredded cheese?
Yes, but freshly shredded cheese melts better and gives a smoother soup.
Can I make it thicker?
Yes. Let it simmer a little longer, or add a small cornstarch slurry at the end.
Can I make it smoother?
Absolutely. Blend more of the soup with an immersion blender until it reaches the texture you like.
Can kids enjoy this soup?
Usually yes. The cheese softens the broccoli flavor, which makes it more kid-friendly.
Final Thoughts
This copycat Jason’s Deli Broccoli Cheese Soup is the kind of recipe that makes home cooking feel rewarding. It’s creamy, cheesy, comforting, and made with easy-to-find ingredients. Whether you serve it on a cold evening or make it for a simple lunch, it brings that deli-style comfort right to your table.
If you try this recipe, I’d love for you to share it with family and friends and leave a comment with your favorite twist. Did you make it extra cheesy? Did you serve it in a bread bowl? Let us know how you made it your own.
Disclaimer
This recipe is a copycat recipe inspired by the flavors of Jason’s Deli Broccoli Cheese Soup. It is not the original recipe, and no knowledge of the actual restaurant recipe is implied. We are not affiliated with, endorsed by, or representing Jason’s Deli in any way.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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