Soups & Stews
This copycat Jason's Deli broccoli cheese soup delivers the same ultra-creamy, comforting bowl you love from the restaurant, now made in your own one-pot. The secret lies in blending the soup just enough to create that signature velvety texture without losing the satisfying chunks of broccoli and cheese.
After years of testing variations, I've perfected the balance between rich, cheesy goodness and the fresh, bright flavor of steamed broccoli.
The recipe combines simple ingredients—broth, cheese, cream, and fresh vegetables—to create a soup that's both hearty and smooth.
What makes this version special is the technique of simmering the soup uncovered for the first 15 minutes to develop deeper flavors, then blending only half of it for that signature creamy consistency. This approach ensures every spoonful delivers the same comforting experience you'd get at Jason's Deli.
By the time you're done, you'll have a pot of soup that's perfectly creamy, packed with tender broccoli florets, and topped with a layer of melted cheese that's impossible to resist.
The aroma alone will have everyone gathering around the table, and the first bite will taste like a trip back to your favorite restaurant. This is the kind of soup that's perfect for chilly evenings or when you need a comforting meal that feels like a hug in a bowl.
The best part? It's a true one-pot wonder, meaning minimal cleanup and maximum flavor. Serve it with crusty bread or a side salad for a complete meal that's sure to become a family favorite. Let's get started on recreating this restaurant classic at home.
Ingredients for copycat recipe jason's deli broccoli cheese soup
Simple ingredients transform into restaurant-style broccoli cheese soup with velvety perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Broth 💧 | 6 cups | Low-sodium preferred for balance |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for rich texture |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Gruyère Cheese 🧀 | 1 cup | Shredded, for nutty depth |
| Fresh Broccoli 🥦 | 3 cups | Florets cut into bite-size |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening roux |
| Unsalted Butter 🧈 | 2 tbsp | For roux base |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Mustard 🌿 | ½ tsp | For subtle tang |
| Fresh Thyme Leaves 🌿 | 1 tsp | Or 0.25 tsp dried |
| Extra-Sharp Cheddar Cheese 🧀 | ½ cup | For topping, freshly shredded |
The cheeses are non-negotiable for that signature Jason's Deli flavor. Gruyère brings nutty depth while the sharp cheddar delivers the tangy punch. I always grab Kraft 2% Milk Sharp Cheddar from the dairy case—it shreds perfectly and melts smoothly. For Gruyère, Whole Foods or specialty cheese shops have the best quality, but a good grocery store will carry it too. Look for blocks with vibrant color and minimal rind. The fresh broccoli? Trader Joe's has the best pre-cut florets if you're short on time, but whole heads keep longer in the fridge.
No heavy cream? Half-and-half plus 1 tbsp butter works in a pinch, though texture won't be identical. Short on Gruyère? Extra-sharp cheddar plus a splash of milk mimics the flavor profile. The flour and butter roux is crucial—don't skip it, even if you're in a hurry. For the mustard, Colman's English Mustard is my go-to, but any dry mustard powder works. Fresh thyme is ideal, but dried at one-fourth the amount gets you close. The onion and garlic can be swapped for green onions if you're feeling adventurous, but traditionalists will notice the difference.
This soup tastes even better the next day once all the flavors meld. Store leftovers in an airtight container for up to 5 days in the fridge. For freezing, portion into 4-cup containers—reheat with a splash of milk to restore creaminess. The cheese topping? Add it fresh when serving so it gets that perfect melty moment. Make a double batch—this disappears fast, especially when you're pretending it's from Jason's Deli.
Why You'll Love This Recipe
- No-Chop Needed: I swear, the broccoli just needs to be chopped into bite-sized pieces—no fancy florets or anything. That’s it. The rest? Just simmering, blending, and stirring. Even my college-dorm-kitchen self could handle this.
- Cheese Overload (In a Good Way): Between the sharp cheddar and Gruyère, this soup is rich—like a hug in a bowl. The cream makes it velvety, but the cheeses? They add that perfect tangy bite that keeps you coming back.
- Lunchbox Hero: Pack it cold or reheat it—this soup is solid for meal prep. I’ve sent it to work, packed it for road trips, and even frozen portions for lazy Sundays. The broccoli stays bright, and the cheese? Still melty perfection.
- Budget-Friendly Luxury: Heavy cream and good cheese can feel fancy, but this recipe stretches easily. Double the batch, freeze half, and you’ve got a week’s worth of cozy meals without breaking the bank. Plus, broth is cheap—so make it your go-to.
Step-by-step instructions for jason's deli broccoli cheese soup
Here's how to recreate that iconic, velvety-smooth soup in your own kitchen—no shortcuts, just pure comfort.
Build the Flavor Base with Onion and Garlic
Melt the 2 tablespoons unsalted butter in a large Dutch oven or heavy pot over medium heat. Add the 1 whole yellow onion that's been diced small and cook for 5-6 minutes, stirring occasionally, until the onions become translucent and begin to soften. This is where the soup's depth of flavor starts—don't rush this step.
Add the 3 cloves minced garlic and cook for another 30 seconds until fragrant. You'll smell that sweet, aromatic garlic filling your kitchen—that's your cue it's ready. Real talk: if you burn the garlic, you'll taste it, so keep an eye on it. Once the garlic is golden but not browned, it's time to move forward.
Create the Roux for Creamy Thickness
Sprinkle the 2 tablespoons all-purpose flour over the onions and garlic, stirring constantly with a wooden spoon to prevent lumps from forming. Cook for 2-3 minutes until the mixture turns a light golden color—this is your roux, and it's what will give the soup that signature creamy texture without needing heavy cream right away.
Here's the thing—don't let the roux darken to brown. That would give the soup a bitter taste. You want it pale golden, almost like a light toast color. Once it reaches that point, it's time to add the 6 cups chicken broth all at once, stirring constantly to blend everything together smoothly.
Simmer the Vegetables and Seasonings
Bring the soup to a gentle boil, then reduce the heat to medium-low and add the 3 cups fresh broccoli florets, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 0.5 teaspoon dried mustard, and 1 teaspoon fresh thyme leaves. Let it simmer uncovered for 10-12 minutes until the broccoli is tender but still holds its shape—you want it fork-tender, not mushy.
While it simmers, taste the broth. You'll want it to be seasoned properly now—this is your chance to adjust the salt if needed. The mustard and thyme add subtle depth, so don't skip them. If you're using dried thyme, remember it's less potent, so you might want to add a pinch more. This is the moment that matters: balancing all the flavors before adding the cheeses.
Add Cheeses for Ultimate Creaminess
Reduce the heat to low and stir in the 2 cups shredded sharp cheddar cheese and 1 cup shredded gruyère cheese. Let the soup simmer gently for 3-5 minutes, stirring occasionally, until the cheeses are completely melted and the soup is silky smooth. The gruyère adds that nutty depth that makes this soup special—don't skip it.
If the soup starts to look too thick, add a splash of the 1 cup heavy whipping cream to loosen it up. But here's the secret: the cream goes in last. We'll add the rest of it in the next step to keep the soup from breaking or becoming too heavy. Stir well to ensure all the cheese is fully incorporated and the soup is perfectly smooth.
Finish with Cream and Topping
Remove the pot from heat and stir in the remaining 1 cup heavy whipping cream. The heat from the soup will gently warm the cream, creating that luxurious, velvety texture without curdling. Taste again and adjust the seasoning if needed—sometimes the cream can dilute the flavors a bit, so this is your last chance to balance everything.
Ladle the soup into bowls and top each serving with 0.5 cup extra-sharp cheddar cheese that's been freshly shredded. The contrast of the sharp, tangy cheese on top adds a little crunch and extra flavor with every bite. Serve immediately while it's hot and creamy—this soup doesn't wait, and every minute out of the pot risks losing that perfect texture.
Pro Tips For Making Copycat Recipe Jason'S Deli Broccoli Cheese Soup
- Blanched Broccoli First: Toss fresh broccoli florets in boiling water for 30 seconds before adding to the soup—this softens them just enough to melt into the cream without turning mushy. I used to skip this and ended up with either rock-hard stems or sad, limp florets. Trust me, the 30-second dip makes all the difference in texture.
- Melt Cheese Slowly: Stir in the cheeses off the heat, one type at a time, starting with the Gruyère. The lower temperature keeps them from seizing up into clumps, and the Gruyère’s nuttiness blends smoother than if you dump everything in at once. I learned this after watching my first batch curdle like cottage cheese.
- Salt the Broth Early: Season the chicken broth before adding the cream—this balances the flavor before the richness hits. The soup tastes flat if you wait until the end, especially with the sharp cheddar. Add salt when the broth is hot, and taste again after the cream goes in.
- Whisk in Cream Gradually: Temper the heavy cream by whisking it into the hot broth in three additions, not all at once. This prevents curdling and keeps the soup silky instead of breaking like a bad sauce. I’ve ruined batches by pouring it in too fast—now I go slow and stir like my life depends on it.
Creative variations of this copycat recipe jason's deli broccoli cheese soup
Spicy Cajun Kick
Transform this classic into a Cajun-inspired bowl by adding 1 tablespoon Cajun seasoning (like Tony Chachere's) when sautéing the onions. For extra heat, stir in ½ teaspoon cayenne pepper with the thyme.
Top each serving with 2 slices andouille sausage, crisped in a pan for 2 minutes before serving. The smoky, spicy notes elevate the creamy soup perfectly. 🌶️
Lighter Greek Version
Swap the heavy cream for ½ cup Greek yogurt and replace Gruyère with ½ cup feta cheese for a tangy twist. Add 1 teaspoon dried oregano and ½ teaspoon lemon zest when simmering the broth.
Garnish with fresh dill and a drizzle of extra-virgin olive oil for a Mediterranean-inspired take. This version is just as creamy but lighter on calories.
Hearty Potato Addition
Boost the heartiness by adding 1 cup diced Yukon Gold potatoes with the broccoli. They'll absorb the creamy broth while staying tender. For extra richness, stir in ¼ cup sour cream at the end.
This rustic variation turns the soup into a complete meal—perfect for cold winter nights when you need something filling. 🥔
Vegetarian Vegan Twist
Make this soup plant-based by using vegetable broth and substituting the dairy with 1 cup coconut milk (full-fat for creaminess). Replace cheddar with 1 cup vegan cheddar shreds (like Daiya) and Gruyère with ½ cup nutritional yeast for a nutty flavor.
Add 1 tablespoon white miso paste when building the roux for umami depth. This version is just as satisfying without any animal products.
Bacon-Lover's Upgrade
For meat lovers, crisp 4 slices thick-cut bacon in a separate pan until golden, then crumble it into the soup during the final 5 minutes of simmering. The smoky bacon adds a savory dimension that pairs perfectly with the cheesy richness.
Save the bacon fat to sauté the onions—it adds extra flavor without needing additional oil. 🥓
Slow Cooker Adaptation
Transform this into a hands-off meal by combining all ingredients (except the topping cheese) in a 6-quart slow cooker. Cook on LOW for 3-4 hours or HIGH for 1.5-2 hours. Stir in the heavy cream and extra cheese at the end.
The slow cooking enhances the flavors, making it even more comforting. Perfect for busy weeknights when you want that restaurant-quality taste with minimal effort.
Nutrition facts
Frequently asked questions
Why does the original Jason's Deli version taste so creamy without being overly thick?
The secret lies in the roux technique and blending only half the soup. The flour-butter roux creates a natural thickening agent, while blending just half keeps the texture velvety without becoming gluey. The remaining unblended portion adds those satisfying broccoli chunks that make it feel hearty but light.
Can I make this soup ahead of time for meal prep?
Yes! This soup actually tastes better the next day as flavors meld. Store in an airtight container for up to 5 days in the fridge. For freezing, portion into 4-cup containers—reheat with a splash of milk to restore creaminess. The cheese topping should always be added fresh when serving for that perfect melty moment.
What if I don't have Gruyère cheese?
Don't worry—you can substitute with extra-sharp cheddar plus 1 tablespoon dry mustard for depth. For a nutty alternative, try Parmesan cheese (use half the amount). The key is to maintain that tangy, slightly sharp profile that balances the creaminess. The flavor won't be identical, but it'll still be delicious.
How do I fix soup that's too thick or too thin?
For thin soup, simmer uncovered for 5-10 minutes to reduce. For thick soup, whisk in 1-2 tablespoons cold water or milk to loosen. If it's still too thick after adding liquid, blend half the soup as directed in the recipe. The cream can also be adjusted—add more for richness or less for lighter texture.
Can I make this soup without dairy?
For a dairy-free version, replace the heavy cream with coconut milk, cheddar with vegan cheese shreds, and Gruyère with nutritional yeast. Use vegetable broth and add 1 tablespoon white miso paste to the roux for umami depth. The texture will be slightly different but still comforting. This version works well for those with lactose intolerance or vegan diets.