Soups & Stews
This Subway-style broccoli cheese soup delivers the same creamy, cheesy goodness you love from the sandwich shop—but with a homemade twist that’s richer and fresher. The secret lies in blending fresh broccoli into the soup base, creating that signature velvety texture without the need for heavy cream.
I’ve perfected this recipe over countless batches, ensuring every spoonful is packed with flavor and comfort.
The beauty of this recipe is its simplicity: just 20 minutes from start to finish, with minimal prep work. You’ll need fresh broccoli, sharp cheddar cheese, and a few pantry staples to build a soup that’s both creamy and satisfying.
The garlic bread on the side adds the perfect crunchy contrast, while a simple salad keeps the meal balanced. It’s the kind of dish that feels indulgent yet stays light enough for a weeknight dinner.
What makes this version stand out is the depth of flavor—thanks to a blend of cheeses and a touch of mustard for brightness. The broccoli doesn’t just float on top; it’s puréed into the soup, giving it that signature smoothness while keeping the veggie benefits.
This is the recipe I turn to when I want restaurant-quality comfort food without the hassle of takeout.
Whether you’re serving it as a main dish or pairing it with a sandwich for a full meal, this soup is adaptable and always a crowd-pleaser. For those avoiding dairy, a vegan cheese alternative works just as well—just be prepared for a slightly different texture.
Let’s get started on making this creamy, cheesy bowl of goodness.
Ingredients for subway broccoli cheese soup
Fresh broccoli and sharp cheeses create this creamy, velvety soup in 20 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Florets 🥦 | 3 cups | Trimmed, florets cut small |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Colby Jack Cheese 🧀 | ½ cup | Shredded, adds creaminess |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Yellow Onion 🧅 | 1 whole | Diced small, sweet variety |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Dijon Mustard 🍯 | 1 tbsp | For brightness, mild flavor |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening, spooned |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavor, optional |
| Green Onion 🧅 | 2 whole | Sliced, for garnish |
The broccoli is the star here—fresh florets make all the difference. Trader Joe's or Whole Foods have the best quality, but any grocery store broccoli works if it's bright green and firm. I always grab extra because it keeps well for a few days in the fridge. For the cheeses, block cheddar and Colby Jack shred best—pre-shredded gets clumpy. If you're feeling fancy, toss in a little Parmesan at the end for extra umami. The onion and garlic? Sweet yellow onion adds natural sweetness, and fresh garlic can't be beat—no pre-minced stuff here.
No sharp cheddar? Monterey Jack or Pepper Jack work in a pinch, but the flavor changes. Heavy cream too rich? Half-and-half or whole milk lightens it up without sacrificing creaminess. Vegetable broth low-sodium? No problem—just add an extra pinch of salt at the end. The mustard is key for that bright, tangy kick. Dijon is best, but yellow mustard in a squeeze bottle works if you're in a hurry. For extra depth, a splash of lemon juice at the end keeps everything fresh. The flour? Just a quick whisk to thicken—no lumps if you stir it in well.
This soup tastes even better the next day—4-5 days in the fridge, no problem. Freezes beautifully for up to 3 months—just thaw overnight in the fridge. I always make a double batch because it disappears fast. For leftovers, reheat on the stove with a splash of broth or milk to restore creaminess. Garnish with green onions right before serving so they stay fresh. Store any extra cheese in an airtight container in the fridge for up to 2 weeks.
Why You'll Love This Recipe
- This soup is my go-to for both: I’ll make a big batch on Sundays (it’s cheaper than takeout, by the way) and eat it for lunch all week. Or? I’ll serve it at a potluck—no one bats an eye if you bring a cheesy soup, and it reheats like a dream. My roommate’s favorite, actually.
- No-Fuss Prep: I swear by this recipe because it’s basically one-pot magic—just chop the broccoli (no need for tiny florets, big chunks work fine), simmer it in broth, and blend until it’s velvety. The cheeses melt in while you stir, and honestly? That’s about it. Even my college-dorm-self could’ve pulled it off.
- Cheesy Crunch Perfection: Between us, the sharp cheddar and Colby Jack combo is dangerously good—creamy, salty, with that little melt you can’t resist. The heavy cream rounds it out so smooth, but here’s the kicker: the broccoli stays just crisp enough to cut through the richness. It’s like a hug in a bowl.
- Lunch or Leftovers: This soup is my go-to for both: I’ll make a big batch on Sundays (it’s cheaper than takeout, by the way) and eat it for lunch all week. Or? I’ll serve it at a potluck—no one bats an eye if you bring a cheesy soup, and it reheats like a dream. My roommate’s favorite, actually.
Step-by-step instructions for Subway broccoli cheese soup
This creamy, restaurant-style soup comes together faster than you'd think—just 20 minutes of hands-on time.
Sauté Onions, Garlic, and Broccoli
Melt the 2 tablespoons butter in a large pot over medium heat. Add the 1 whole yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. You'll see the edges begin to caramelize slightly—that's when you know it's ready for the next step.
Add the 3 cloves minced garlic and cook for 30 seconds until fragrant. Then stir in the 3 cups fresh broccoli florets. Cook for 5-6 minutes, stirring occasionally, until the broccoli begins to soften but still maintains a vibrant green color. The florets should be tender-crisp rather than mushy, so don't overcook them here.
Build the Creamy Base
Sprinkle the 1 tablespoon all-purpose flour over the sautéed vegetables and stir for 1 minute to coat everything evenly. This creates a light roux that will help thicken your soup beautifully. Pour in the 4 cups vegetable broth all at once and stir well to combine.
Bring the mixture to a gentle simmer over medium-high heat. Let it cook uncovered for 5 minutes, stirring occasionally, until the broth begins to thicken slightly. This is where the magic happens—the flour transforms into a smooth, velvety texture that forms the foundation of your creamy soup.
Add Cheeses and Mustard
Reduce heat to medium-low and stir in the 2 cups shredded sharp cheddar cheese and 0.5 cup shredded colby jack cheese. Let the mixture simmer gently for 3-4 minutes, stirring constantly, until the cheeses melt completely and create a luscious, creamy consistency. If you see any unmelted cheese clumps, whisk vigorously to break them down.
Add the 1 tablespoon Dijon mustard and stir well. The mustard adds a subtle tang that brightens the rich cheese flavors. Taste and adjust seasoning with the 1 teaspoon salt and 0.5 teaspoon black pepper. The soup should be well-seasoned but not overly salty—remember that the cheddar already contributes significant saltiness.
Finish with Cream and Lemon
Gently stir in the 0.5 cup heavy cream and 1 tablespoon fresh lemon juice. The cream adds luxurious richness while the lemon juice prevents the soup from becoming too heavy. Simmer for just 1-2 minutes—no longer, or the cream will curdle. You're looking for a smooth, velvety texture that coats the back of a spoon.
Taste again and make any final adjustments to seasoning. The lemon juice might need a bit more if you prefer a brighter flavor, or you might want to add a pinch more salt to balance the creaminess. Here's where it gets fun—this is your chance to customize the soup to your exact taste preferences.
Serve Warm with Fresh Garnish
Ladle the creamy soup into bowls and garnish each serving with 1 sliced green onion. The fresh green onion adds a bright pop of color and a subtle oniony crunch that contrasts beautifully with the rich, creamy soup. Serve immediately while hot—this soup tastes best fresh from the pot when the cheeses are still melted and the flavors are at their peak.
For an extra touch, you can toast some crusty bread on the side. The soup's creamy texture and hearty vegetable flavor make it incredibly satisfying on its own, but the bread helps soak up every last drop of that delicious, velvety goodness. Enjoy your homemade Subway-style broccoli cheese soup!
Pro Tips For Making Subway Broccoli Cheese Soup
- Blanch Broccoli First: DESCRIPTION: Toss florets in boiling water for 1 minute before adding to the pot—this softens them faster and keeps them bright green. I used to skip this and ended up with mushy broccoli that turned olive after simmering. Trust me, the texture and color stay perfect.
- Melt Cheese Slowly: DESCRIPTION: Stir in shredded cheeses off the heat or over the lowest simmer setting—otherwise, you’ll end up with lumps or a greasy soup. My grandmother swore by this, and she was right: patience here means a velvety finish, not a clumpy mess.
- Swap Cream for Half-and-Half: DESCRIPTION: Use ½ cup heavy cream and ½ cup half-and-half—it cuts richness while keeping the soup creamy. Heavy cream alone can make the soup too thick or overly heavy, especially if you’re serving it as a starter. This tweak works every time.
- Salt the Broth Early: DESCRIPTION: Add 1 teaspoon of salt to the vegetable broth before simmering—it seasons the base and prevents the soup from tasting flat. I learned this the hard way: waiting until the end means the flavor gets lost in the cheese and cream. Do it upfront.
Wine and beer pairings for these flavors
Light White Wine
A crisp, dry white wine like Sauvignon Blanc or Chardonnay complements the creamy richness of this soup beautifully. I love a New Zealand Sauvignon Blanc—its bright citrus and herbal notes cut through the cheese while enhancing the broccoli’s freshness.
For a richer option, try a buttery California Chardonnay with a touch of oak, which mirrors the soup’s velvety texture. Serve slightly chilled (45-50°F) to refresh your palate between spoonfuls. 🍷
Crisp Lager Beer
If you prefer beer, a German-style pilsner or American wheat beer provides the perfect lightness. Stella Artois or Blue Moon work wonders—their clean, effervescent profiles balance the soup’s heaviness without overpowering it.
For a craft option, try a Belgian witbier like Hoegaarden, whose peppery coriander and citrus notes harmonize with the Dijon mustard in the soup. Serve at 40-45°F to keep it crisp. 🍺
Creamy Red Wine
Surprisingly, a light-bodied red like Pinot Noir or Beaujolais can also shine here. I reach for a Willamette Valley Pinot Noir—its red fruit and earthy undertones pair surprisingly well with the cheddar and broccoli.
Avoid bold reds like Cabernet; they’ll clash with the soup’s delicate creaminess. Serve at 55-60°F to let its subtle flavors complement rather than compete with the dish. 🍷
Non-Alcoholic Options
For those skipping alcohol, a sparkling apple cider or ginger beer adds a refreshing contrast. I love Martinelli’s Sparkling Cider—its crisp acidity and apple notes echo the soup’s bright Dijon mustard.
For a savory twist, try Fever-Tree Ginger Beer with a squeeze of lime; the ginger’s zing cuts through the richness. Serve over ice for an extra refreshing touch. 🍏
Pairing Pro Tips
Always taste your soup first—adjust seasoning before pairing drinks. If the soup is extra rich, opt for a drier wine or higher-acid beer to balance it.
For a heartier meal, serve with garlic bread and a light red wine; for a lighter lunch, pair with a crisp white wine and a simple salad. The key is contrast: let your drink enhance, not overpower, the soup’s creamy, cheesy goodness. 💡
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream for a lighter version?
Replace the ½ cup heavy cream with ½ cup whole milk or ½ cup coconut milk for a lighter texture. For extra richness without cream, blend in ½ cup cooked cauliflower with the broccoli—it adds creaminess naturally. The soup will still be velvety, just slightly less indulgent.
Why does my soup get grainy when I add the cheese?
Graininess happens when cheese clumps don't melt smoothly. Use block cheese (not pre-shredded) and shred it yourself—pre-shredded has anti-caking agents that prevent melting. Also, stir constantly over low heat and add cheese gradually. If clumps form, whisk vigorously or blend briefly with an immersion blender for a silky finish.
What’s the best way to reheat leftovers without breaking the texture?
Reheat leftovers on the stove over low heat, stirring in 1-2 tablespoons broth or milk per serving to restore creaminess. Avoid microwaving—it can make the soup watery. For extra richness, stir in a splash of lemon juice or a pat of butter while reheating. Store leftovers in an airtight container for up to 5 days.
Can I make this soup vegan?
Yes! Swap cheddar for vegan cheese (like Violife or Daiya) and use coconut milk instead of heavy cream. For extra creaminess, blend in ½ cup cooked white beans with the broth. The texture will be slightly different but still delicious. Garnish with nutritional yeast for a cheesy flavor.
How do I adjust the spice level for kids or sensitive palates?
Skip the Dijon mustard and reduce black pepper to ¼ teaspoon. For extra mildness, add a pinch of sugar (½ teaspoon) to balance any sharpness. Kids love the creamy texture—just serve it plain with a side of buttered noodles or crackers. The broccoli’s natural sweetness shines through when the flavors are gentle.