Jason’s Deli Broccoli Cheese Soup Recipe

This soup is rich, cheesy, and full of soft broccoli—just like the one served warm with crackers at Jason’s Deli!

I start by sautéing onions and garlic in butter, then sprinkle in flour to thicken before adding warm broth and cream.

You’ll want to cook the broccoli until it’s just fork-tender so it doesn’t turn to mush by the end.

I use shredded sharp cheddar and Monterey Jack—adding cheese in small batches keeps it from clumping or sinking.

A quick stir at the end with a wooden spoon helps break up the broccoli slightly without needing to blend it.

For extra creaminess, I sometimes stir in a spoonful of sour cream right before serving.

How to Make Jason’s Deli Broccoli Cheese Soup

Ingredients

• 4 tbsp Butter
• 1/2 cup Onion (chopped)
• 1/4 cup All-Purpose Flour
• 4 cups Chicken Broth
• 2 cups Milk
• 1 cup Heavy Cream
• 4 cups Broccoli Florets (chopped)
• 2 cups Cheddar Cheese (shredded)
• 1/2 cup Carrot (shredded)
• 1/2 tsp Salt
• 1/4 tsp Pepper

Step-by-Step Instructions

Step 1:

Melt the butter in a large pot over medium heat.

Add the onion and cook for about 2–3 minutes, just until it softens up a bit.

Step 2:

Whisk in the flour, stirring for about a minute or two so it cooks through but doesn’t turn brown.

This step thickens your soup.

Step 3:

Slowly pour in the chicken broth while whisking to keep things smooth.

Add the milk and heavy cream next.

Let the mixture come to a gentle simmer.

Step 4:

Toss in the broccoli florets and shredded carrots.

Simmer uncovered on medium-low for about 15–20 minutes, until the broccoli turns tender.

Step 5:

Turn the heat down to low.

Stir in the cheddar cheese a little at a time, mixing until it melts and the soup gets nice and creamy.

Season with salt and pepper to taste.

Step 6:

If you want a smoother soup, use an immersion blender to blend as much as you’d like.

I usually blend about half for a mix of creamy soup and broccoli pieces.

Serve hot with crusty bread or your favorite crackers!

Tips and Tricks for Making This Recipe

Use Fresh Broccoli When Possible

Fresh broccoli is my go-to for soup—it has a brighter flavor and keeps some texture.

If you’re short on time, frozen broccoli still works just fine.

Grate Your Own Cheese

Shredding cheese from a block makes the soup creamier.

Pre-shredded cheese usually has stuff that keeps it from melting smoothly.

Don’t Rush the Simmer

Letting the soup simmer helps the flavors blend.

If you turn the heat up too high, you’ll risk grainy soup and mushy veggies.

Adjust to Your Texture Preference

Like it chunky? Blend less or not at all.

Want it super smooth? Go all-in with the blender—just be careful with hot soup in a regular blender.

Add Extra Toppings

Try a little extra cheese or cooked bacon bits on top before serving.

Sometimes I even toss on some croutons for crunch.

What to Serve with Jason’s Deli Broccoli Cheese Soup

Fresh Baguette Slices

You can’t really go wrong with a side of crusty baguette to scoop up all that cheesy, broccoli-filled goodness!

Try spreading on some garlic butter if you want extra flavor.

Toasting the baguette in the oven for a few minutes gives you that perfect crunchy-outside, soft-inside bite.

Simple Caesar Salad

A Caesar salad balances the richness of the soup and adds some greens.

Toss crisp romaine, Parmesan, croutons, and a creamy dressing together—quick and easy.

I like a bit of black pepper and a squeeze of lemon juice to brighten things up.

Roasted Sweet Potato Wedges

Sometimes I want something more filling than bread, and roasted sweet potato wedges really hit the spot.

Drizzle with olive oil and sprinkle with smoked paprika or chili powder for a little warmth and color.

They pair great with the cheesy soup, especially if you roast them until they’re just a bit crispy.

Avocado Toast with Radishes

If you’re after something different, avocado toast with thin radish slices gives you creaminess and crunch next to your soup.

Use a good multigrain bread and mash the avocado with lemon juice and salt.

This is a nice vegetarian-friendly pairing that’s filling but not heavy.

Crispy Chickpeas

Crispy roasted chickpeas add a protein boost and a satisfying crunch beside your soup.

Season them with smoked paprika, garlic powder, or a little cayenne for extra kick.

I usually make a big batch ahead so I have them ready whenever soup’s on the menu.

Variations and Substitutions

Dairy-Free and Vegan Swaps

For a dairy-free soup, swap in unsweetened almond milk and vegan cheese.

I’ve had good results with this combo.

Use vegetable broth instead of chicken broth for a fully plant-based soup, and double-check your cheese labels for hidden dairy.

Gluten-Free Option

To make it gluten-free, use cornstarch or a cup-for-cup gluten-free flour instead of all-purpose.

Cornstarch thickens the soup just as well.

Mix the cornstarch with cold water before adding it so you don’t get lumps.

Extra Flavor Ideas

Want more kick? Add a teaspoon of crushed red pepper or a few dashes of hot sauce for some zest.

Sometimes I’ll top mine with bacon or extra cheese, and croutons always make for a tasty crunch.

How to Store Leftover Jason’s Deli Broccoli Cheese Soup

Airtight Containers

Store leftover soup in a well-sealed, airtight container to keep it tasting fresh the next day.

Let the soup cool to room temperature before putting it in the fridge—hot soup can mess with other foods nearby.

Keep the container tightly closed to block out any odd fridge smells.

Refrigerator Storage Tips

Leftover soup keeps in the fridge for about 3 to 4 days, so you’ve got time for another creamy bowl.

I like to label the container with the date before stashing it in the fridge.

It’s easy to lose track otherwise.

Give the soup a gentle stir after taking it out to recombine anything that’s separated.

Freezing Instructions

If you want to keep your soup longer, freeze it for up to 3 months—perfect for meal prep.

Portion it into freezer-safe containers or bags so you can thaw individual servings as needed.

Leave a little space at the top of each container, since the soup expands as it freezes.

Common Mistakes to Avoid

Too Much Heat for the Cheese

If you add cheese while the soup’s still super hot, you might get grainy or clumpy results instead of a smooth melt.

Take the pot off the heat or use very low heat and let the soup cool a bit before stirring in the cheese.

Grate your own cheddar—it melts better than the pre-shredded kind with all those anti-caking agents.

Overcooking the Broccoli

It’s easy to overcook broccoli, and then your soup tastes mushy instead of fresh.

Check the broccoli every few minutes and pull the pot off the stove once the florets are fork-tender and still green.

It usually happens faster than you think!

Soup That’s Too Thin

When you accidentally add too much broth or milk, the soup turns out watery and just… off.

Try tossing in a cornstarch slurry, or let the soup simmer uncovered for a while to let some of that extra liquid evaporate.