Craving the comforting, cheesy goodness of Jason’s Deli Broccoli Cheese Soup Recipe? You’re not alone. This copycat version brings all that creamy warmth straight to your kitchen with ingredients you can trust-and pronounce. It’s a soup that’ll warm your soul and satisfy your craving for restaurant-quality flavor.
After a failed attempt with an online recipe that didn’t cut it, this version came together with just the right tweaks: less butter, no onions (but you can add them!), and a smooth, cheesy finish. It’s easy to make and even easier to love.
Whether you’re a longtime fan of Jason’s Deli or simply hunting for the best broccoli cheese soup out there, this recipe hits the mark-no mystery ingredients, just real flavor.
What Does Jason’s Deli Broccoli Cheese Soup Taste Like?
This soup is creamy, cheesy, and perfectly balanced with the freshness of broccoli and a slight crunch from carrots and celery. The combination of half-and-half, cheddar, and Velveeta (or more cheddar, if you prefer) gives it a rich, indulgent texture without being overly heavy.
Each spoonful delivers that familiar comfort-smooth, velvety broth with bites of tender broccoli and subtle seasoning. Garlic powder, black pepper, and a hint of thyme bring just enough depth without overpowering the creamy base.
Not a fan of chunks? Blend it for a silky finish. Prefer texture? Keep it rustic. Either way, the flavor speaks for itself: warm, cheesy, and completely satisfying.
Ingredients Required for Jason’s Deli Broccoli Cheese Soup Recipe
Here’s the list of Ingredients you’ll need to make this Jason’s Deli Broccoli Cheese Soup
Vegetables & Base:
- 2 heads of broccoli, finely chopped
- 2 stalks of celery, diced
- 1/2 cup baby carrots, finely chopped (or matchstick carrots)
- 3 cups chicken broth
- 1 cup half and half
- 1/2 stick unsalted butter
- 1/3 cup cornstarch
- 1 cup almond milk (or dairy milk)
- (Optional) 1/2 cup finely chopped onion
Seasonings:
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp dried thyme
- 1/2 tsp salt (or to taste)
- (Optional) pinch of nutmeg
Cheese:
- 1½ cups sharp cheddar cheese, shredded
- 8 oz Velveeta cheese, cubed (or substitute with more cheddar)
Kitchen Utensil You’ll Need
- Large soup pot
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Immersion blender (optional)
- Ladle
- Blender (if no immersion blender)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 4–6 servings
Copycat Jason’s Deli Broccoli Cheese Soup Recipe
Simply follow the steps given below to make your Jason’s Deli Broccoli Cheese Soup at home
1. Sauté Base:
In a large soup pot, melt half a stick of butter over medium-high heat. If using onions, sauté them for 3–4 minutes until translucent.
2. Add Vegetables & Liquids:
Pour in the chicken broth and half and half. Stir in carrots, chopped broccoli, and celery. Bring mixture to a boil, then reduce to a simmer and cook for 10–15 minutes until vegetables are soft.
3. Make Cornstarch Slurry:
In a small bowl, whisk together 1/3 cup cornstarch and 1 cup almond milk (or dairy milk) until smooth.
4. Thicken the Soup:
Once veggies are tender, stir in the cornstarch slurry. Simmer for 3–4 minutes, stirring frequently, until the soup begins to thicken.
5. Season and Simmer:
Add garlic powder, black pepper, thyme, salt, and (optional) nutmeg. Stir well. Drop the heat to low.
6. Add Cheese:
Stir in Velveeta and shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup is smooth.
7. Blend (Optional):
For a smoother texture, use an immersion blender to blend part or all of the soup. If using a regular blender, blend in batches and handle with care.
8. Serve:
Ladle into bowls, top with extra cheese if desired, and enjoy hot.
Some Tasty Ways To Customize and Serve This Jason’s Deli Broccoli Cheese Soup
1. Serve it in a Bread Bowl
Let’s be honest-there’s nothing cozier than scooping cheesy broccoli soup out of a warm, crusty bread bowl. We’ve done this with sourdough rolls, and the way the soup soaks into the bread? Absolute heaven.
2. Pair with a Crispy Grilled Cheese
One of our favorite pairings. We usually go for a sharp cheddar and mozzarella combo on thick-cut sourdough. Dip the sandwich into the soup for the ultimate bite. It’s like comfort food squared!
3. Top with Crumbled Bacon
One time we had leftover bacon and decided to crumble it over the soup-total game changer. The smoky crunch balances the creaminess beautifully.
4. Add a Side of Garlic Breadsticks
We’ve served this soup with homemade garlic breadsticks straight from the oven. That extra buttery garlic hit really complements the cheesy richness.
5. Go Tex-Mex with Jalapeño Slices
For a fun twist, we once added pickled jalapeño slices on top-spicy, tangy, and it gave the soup a whole new character. Add a little hot sauce if you’re feeling bold!
6. Lighten It Up with a Fresh Salad
When we want to keep things balanced, we pair it with a simple green salad-maybe some arugula, cherry tomatoes, and a lemon vinaigrette. The brightness cuts through the richness of the soup perfectly.
7. Serve with Roasted Potatoes
Roasted baby potatoes tossed in olive oil and herbs are a great side. We like dunking them right into the soup-cheesy potatoes for the win!
8. Sprinkle with Croutons or Toasted Almonds
Croutons add that satisfying crunch, and if you want to go fancy, try a few toasted almond slivers. We did that once and got a nutty, buttery bite with each spoonful-surprisingly good.
9. Make It a Soup & Sandwich Combo
When we’ve had guests over, we served this soup with mini turkey club sliders or chicken pesto paninis. It felt like a cozy little café experience at home.
10. Add a Dash of Smoked Paprika or Chili Oil on Top
This is something we started doing recently. A drizzle of chili oil or a sprinkle of smoked paprika adds depth and a little heat. It takes the flavor up a notch without complicating the dish.
Some Tips on This Jason’s Deli Broccoli Cheese Soup Recipe
1. Chop the broccoli small.
Little pieces cook faster and are easier to eat. Big chunks can be too hard or too chewy.
2. Use real cheese.
Shredded cheddar melts the best. It makes your soup super creamy and yummy!
3. Try Velveeta, or don’t.
Velveeta melts smooth, but you can use all cheddar if you like a sharper cheese taste.
4. Watch the heat.
Don’t let the soup boil too long. Just a light bubble is enough to cook the veggies.
5. Don’t skip the carrots and celery.
They give the soup crunch and sweet taste. Just a little makes it better!
6. Use almond milk if dairy hurts your tummy.
It works just fine and still tastes great.
7. Stir, stir, stir!
Keep stirring when you add the cheese so it melts all the way and doesn’t stick.
8. Let it cool a little.
Soup gets really hot! Let it cool a bit before you take that first spoonful.
How to Store and Reheat Jason’s Deli Broccoli Cheese Soup Properly
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to restore creaminess.
Jason’s Deli Broccoli Cheese Soup Recipe
Ingredients
- 2 heads of broccoli finely chopped
- 2 stalks of celery diced
- 1/2 cup baby carrots finely chopped (or matchstick carrots)
- 3 cups chicken broth
- 1 cup half and half
- 1/2 stick unsalted butter
- 1/3 cup cornstarch
- 1 cup almond milk or dairy milk
- Optional 1/2 cup finely chopped onion
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp dried thyme
- 1/2 tsp salt or to taste
- Optional pinch of nutmeg
- 1½ cups sharp cheddar cheese shredded
- 8 oz Velveeta cheese cubed (or substitute with more cheddar)
Instructions
- In a large soup pot, melt half a stick of butter over medium-high heat. If using onions, sauté them for 3–4 minutes until translucent.
- Pour in the chicken broth and half and half. Stir in carrots, chopped broccoli, and celery. Bring mixture to a boil, then reduce to a simmer and cook for 10–15 minutes until vegetables are soft.
- In a small bowl, whisk together 1/3 cup cornstarch and 1 cup almond milk (or dairy milk) until smooth.
- Once veggies are tender, stir in the cornstarch slurry. Simmer for 3–4 minutes, stirring frequently, until the soup begins to thicken.
- Add garlic powder, black pepper, thyme, salt, and (optional) nutmeg. Stir well. Drop the heat to low.
- Stir in Velveeta and shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup is smooth.
- For a smoother texture, use an immersion blender to blend part or all of the soup. If using a regular blender, blend in batches and handle with care.
- Ladle into bowls, top with extra cheese if desired, and enjoy hot.
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Notes
Common Queries on This Jason’s Deli Broccoli Cheese Soup Recipe
Here, we’ve got you covered with some common questions about the Jason’s Deli Broccoli Cheese Soup that people often ask.
1. What is in Jason’s Deli broccoli cheese soup?
From what we’ve gathered (and tried to recreate!), Jason’s Deli broccoli cheese soup is made with tender broccoli, shredded carrots, creamy cheese (likely cheddar), and a smooth broth base. We used a combination of chicken broth, half and half, cheddar, and even Velveeta for creaminess. It’s simple comfort food with big flavor.
2. What is the secret ingredient in broccoli cheese soup?
We honestly believe the secret ingredient is how you thicken it-cornstarch mixed with almond or dairy milk works like magic. It gives the soup that velvety consistency you expect from a deli-style bowl. Some recipes also sneak in a pinch of nutmeg or thyme to elevate the flavor, but for us, the combo of sharp cheddar and Velveeta makes all the difference.
3. What are the ingredients for broccoli cheese soup?
Our version includes: Broccoli (finely chopped), Carrots, Celery, Chicken broth, Half and half, Cheddar cheese, Velveeta cheese, Garlic powder, black pepper, and thyme. Cornstarch and milk (for thickening). You can also add onions for extra flavor-we skipped them, but it’s totally up to your taste.
4. How to make broccoli soup more tasty?
From our experience, seasoning is key. A tiny bit of garlic powder, pepper, thyme, and (if you have it) nutmeg can take the flavor up a notch. Also, using sharp cheddar gives it a bold, cheesy depth. And don’t be afraid to blend it partially-this helps meld the flavors while keeping some texture.
5. Can I make this soup without Velveeta?
Yes, you absolutely can. We used Velveeta for extra creaminess, but if you prefer to skip processed cheese, just replace it with more sharp cheddar or even a blend of cheddar and Monterey Jack. It’ll taste a bit fresher, and the texture will still be creamy if you stir it in slowly over low heat.
6. Can I use frozen broccoli instead of fresh?
Definitely! We’ve tried it both ways, and frozen broccoli works just fine. Just be sure to chop it into smaller pieces and don’t overcook-it softens faster than fresh broccoli. You may want to reduce simmering time by a few minutes.
7. How can I thicken broccoli cheese soup without flour?
We used a cornstarch slurry (cornstarch + almond milk), and it thickened up beautifully. Cornstarch is gluten-free and works quicker than flour in most soup recipes. Just stir it in slowly while the soup simmers, and it’ll thicken in about 3–4 minutes.
8. Can I make this recipe vegetarian?
Yes! Just swap the chicken broth for vegetable broth, and you’ve got a fully vegetarian version. We’ve done it, and the flavor still shines through-especially with the cheese and seasonings doing the heavy lifting.
9. Is it okay to blend the soup completely?
Absolutely. If you prefer a smoother, creamier texture (like Jason’s Deli version), use an immersion blender. We sometimes leave it a bit chunky for texture, but blending it brings out a more luxurious feel. Just be careful if using a standard blender-hot liquids can create pressure!
10. How do I store and reheat leftover broccoli cheese soup?
We always store ours in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. If it thickens too much, just add a splash of milk or broth while reheating to loosen it up.
Whether you’re trying to recreate Jason’s Deli magic or just want a comforting bowl of broccoli cheese soup, this copycat recipe delivers every time. Rich, creamy, and easy to customize, it’s perfect for busy weeknights or cozy weekends.
Tried it? Leave a comment and let us know how it turned out! And don’t forget to share this recipe with your fellow soup lovers.
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Delicious and soft