Jason’s Deli Broccoli Cheese Soup Recipe

Tender broccoli mixed with rich cheddar and a smooth, creamy base makes a warm bowl of comfort that many people love. That tasty bowl is known as Jason’s Deli Broccoli Cheese Soup.

It’s one of their most popular soups because it’s thick, cheesy, and full of soft veggies that melt into the broth. Each spoonful feels cozy and rich without being heavy.

I always liked how this soup keeps a perfect mix of creamy cheese and fresh broccoli pieces. This copycat Jason’s Deli Broccoli Cheese Soup Recipe brings that same flavor into my kitchen with simple steps and easy ingredients. The texture turns thick and velvety, and the cheddar gives a deep, savory touch that tastes just like the original.

It’s smooth enough to sip, but still filled with soft veggies, making it feel hearty. With just a little time on the stove, the whole pot becomes thick, cheesy, and comforting—just the way people expect from the real Jason’s Deli version.

Why You’ll Love This Copycat Recipe

1. Bold and melty cheddar flavor: Using both sharp cheddar and Velveeta gives you that rich, cheesy taste with a perfectly melted finish you don’t get from basic homemade versions.

2. Balanced veggies in every bite: The broccoli stays tender, the carrots add light sweetness, and the celery brings a soft crunch—everything works together without overpowering the cheese.

3. Classic Jason’s Deli seasoning: A simple blend of garlic powder, thyme, and black pepper delivers that familiar flavor you recognize instantly, without over-seasoning.

4. Slow-simmered for a smooth finish: Letting the soup simmer gently keeps the cheese creamy and prevents grainy texture or separation, so every bowl comes out velvety and rich.

This beats other versions hands down. Panera’s version is good but often too thick. Chick-fil-A’s tends to be milder. Most homemade recipes lack the restaurant quality. My version captures what makes Jason’s Deli special while you control the ingredients.

Jason’s Deli Broccoli Cheese Soup Ingredients

Main Ingredients

• Broccoli (2 heads, finely chopped) – Fresh broccoli provides the base vegetable. Chop the florets into small, bite-sized pieces for even cooking. Frozen broccoli works too, but thaw and drain it first to avoid extra water in your soup.
• Chicken Broth (3 cups) – Chicken broth adds savory depth and forms the liquid base. Low-sodium broth lets you control the salt level. Vegetable broth can replace chicken broth for a vegetarian option.
• Half-and-Half (1 cup) – Half-and-half creates that signature creamy richness. The fat content helps the soup stay smooth. Heavy cream makes it even richer, or whole milk can lighten it slightly.
• Carrots (½ cup, chopped or matchstick) – Carrots add natural sweetness and color. Small pieces cook faster and blend better with the other vegetables. Pre-shredded carrots save time on prep work.
• Celery (2 stalks, chopped) – Celery brings a mild flavor and slight crunch. Chop it fine so it softens during cooking. Celery powder (¼ teaspoon) can substitute in a pinch, though fresh is better.
• Butter (½ stick) – Butter adds richness and helps start the flavor base. Salted or unsalted butter both work fine. Olive oil can replace butter for a lighter option.
• Cornstarch (⅓ cup) – Cornstarch thickens the soup without adding flour taste. It creates a smooth, glossy texture when mixed with milk first. All-purpose flour (½ cup) can substitute but takes longer to cook out the raw taste.
• Milk (1 cup) – Milk combines with cornstarch to create the thickening slurry. Whole milk gives the best texture. Two percent milk works but makes a slightly thinner soup.
• Sharp Cheddar Cheese (1½ cups, shredded) – Sharp cheddar delivers bold, tangy cheese flavor. Shred it fresh from a block for smoother melting. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
• Velveeta Cheese (1 cup, cubed) – Velveeta melts perfectly smooth every time. The processed cheese prevents separation and adds creamy texture. American cheese slices can substitute but may not melt as smoothly.

Seasonings & Flavor Add-Ins

• Garlic Powder (¼ teaspoon) – Garlic powder adds subtle savory notes. Fresh minced garlic (1 clove) can replace it but sauté it with the butter first.
• Black Pepper (¼ teaspoon) – Black pepper adds a gentle kick. Freshly ground pepper tastes best. Adjust the amount based on your preference.
• Thyme (⅛ teaspoon) – Thyme brings an earthy, slightly floral note. Dried thyme works perfectly here. Fresh thyme (½ teaspoon chopped) can substitute.
• Salt (½ teaspoon or to taste) – Salt enhances all the flavors. Start with less since the broth and cheese already contain salt. Taste and adjust at the end.

Essential Equipment You’ll Need

1. Large Pot – holds all soup ingredients
2. Cutting Board – safe spot for chopping veggies
3. Sharp Knife – easy cutting and clean slices
4. Measuring Cups – correct amounts for liquids
5. Measuring Spoons – small amounts for seasonings
6. Wooden Spoon – gentle stirring without scratching pot
7. Whisk – smooths the cornstarch and milk mix
8. Ladle – easy serving into bowls
9. Immersion Blender (optional) – blends soup for smoother texture
10. Heat-Safe Bowl – holds soup when serving

How to Make Jason’s Deli Broccoli Cheese Soup at Home

Step 1 | Melt the Butter

Place the large pot on medium heat. Add the butter and let it melt until smooth. This creates a non-stick base for your veggies and helps everything cook evenly. Don’t let the butter brown—just melt it gently.

Step 2 | Pour In the Broth and Half-and-Half

Add the chicken broth and half-and-half to the pot. Stir a little and let the mix warm up. When you see small bubbles around the edge, lower the heat. You don’t want a full boil yet—just a gentle simmer. This keeps the dairy from scorching.

Step 3 | Add the Veggies

Add the chopped broccoli, carrots, and celery. Stir so the veggies sit well in the warm liquid. Let the pot cook for 10 to 15 minutes so the veggies turn soft and tender. Keep the heat on medium-low and stir once in a while. The broccoli should be easy to pierce with a fork when done.

Step 4 | Mix the Cornstarch and Milk

In a small bowl, whisk the cornstarch and milk together until smooth. This helps the soup thicken without clumps. Make sure there are no lumps in the mixture before adding it to the pot. A smooth slurry means a smooth soup.

Step 5 | Add the Thickener

Pour the cornstarch mixture into the pot. Stir slowly for a few minutes. The soup will begin to thicken into a creamy texture. Keep stirring so the cornstarch doesn’t settle on the bottom. You’ll notice the soup getting thicker after about 2 to 3 minutes.

Step 6 | Add the Seasonings

Sprinkle in the garlic powder, black pepper, thyme, and salt. Stir well so the flavors spread through the pot. These simple seasonings bring out the best in the cheese and veggies without being too strong. Taste the soup at this point and adjust the salt if needed.

Step 7 | Stir In the Cheese

Lower the heat. Add the Velveeta cubes and shredded sharp cheddar. Stir often so the cheese melts evenly. Keep stirring until the soup turns smooth and creamy. Don’t rush this step—low heat prevents the cheese from seizing up or becoming stringy. It should take about 3 to 5 minutes for all the cheese to melt completely.

Step 8 | Adjust the Texture

For a smoother soup, blend part of it with an immersion blender. For a chunkier soup, leave it as it is. You can also blend only half to get a balance of smooth and chunky. This is your chance to customize the texture to your liking.

Step 9 | Serve Warm

Use a ladle to serve the soup into bowls. Add a little extra shredded cheese on top if you like it richer. You can also sprinkle some fresh cracked pepper or a pinch of thyme for garnish. Serve it right away while it’s hot and creamy.

Expert Tips for the Best Broccoli Cheese Soup

• Shred Your Own Cheese: Avoid pre-shredded cheese it’s coated with cellulose that prevents smooth melting. Grating a block of cheddar gives a creamier texture and richer flavor.
• Don’t Rush the Cheese Melting: Keep the heat low while melting cheese. High heat makes it separate and turn greasy, while slow melting keeps the soup velvety smooth.
• Adjust Thickness to Your Preference: The recipe makes a medium-thick soup. For thinner soup, use less cornstarch slurry; for thicker soup, add a bit more. Always mix extra cornstarch with cold milk to prevent lumps.
• Use Fresh Broccoli for Best Results: Frozen broccoli releases extra water and can thin the soup. Fresh broccoli stays firm, holds its bright color, and gives better flavor and texture.

What to Serve with Jason’s Deli Broccoli Cheese Soup

I like pairing this soup with warm bread, soft dinner rolls, or garlic toast because they soak up the creamy broth so well.

You can also enjoy it with a simple grilled cheese sandwich for a cozy, classic combo.

If you want something fresh on the side, add a light salad with crisp lettuce or tomatoes.

You can even serve it with a baked potato or roasted veggies to make the meal feel fuller without adding extra work.

Storage and Make-Ahead Tips

The casserole stays fresh in the fridge for up to 3 days in an airtight container. Warm it in the oven at 300°F until heated through, or microwave it for a shorter time.

It can also be frozen for up to 2 months, just wrap it tightly. Thaw in the fridge before reheating.

It may be prepared the night before and baked the next morning, which helps the bread soak up more flavor.

Barefoot Contessa Baked French Toast Casserole FAQs

1. How to tell if baked French toast is done?

The top should be golden brown and slightly crisp. Gently press the center; it should feel set but still soft. A toothpick inserted in the middle should come out clean or with a few moist crumbs. Avoid overbaking to keep the custard creamy.

2. What temperature to bake French toast casserole?

Bake at 350°F (175°C) for 30–35 minutes. This temperature allows the custard to cook evenly and the topping to turn golden. Lower heat may need extra time, while higher heat risks burning the top before the center sets.

3. Why is my baked French toast soggy?

Soggy results usually come from underbaked custard or overly soft bread. Use slightly stale bread and ensure all pieces soak up the liquid evenly. Baking long enough for the center to set and the top to crisp solves this problem.

4. Can I make this soup in a slow cooker?

Yes, you can. Cook the veggies in the broth on high for about 3 hours until tender. Whisk the cornstarch with milk and stir it in. Switch to low heat, then add the cheeses, stirring until melted. This method is great for keeping the heat gentle on the dairy.

5. Can I add extra flavors?

Yes, try berries, nuts, or chocolate chips in the custard. Adjust topping sugar for balance. These add texture and flavor while keeping the classic base intact.

6. How long should the bread soak?

A short soak in the bowl helps coat each piece, but letting the mixture stand for 10–20 minutes soaks more deeply. For an even richer result, prepare it at night and bake the next day. Overnight soaking gives the best custard texture. Just be sure to store it in the fridge while it rests.

This Jason’s Deli Broccoli Cheese Soup Recipe brings warm broccoli, smooth cheese, and gentle seasoning together in one simple bowl. The steps stay easy, and the flavor stays close to the well-known original.

The mix of veggies, broth, and melted cheese creates a steady, comforting soup you can enjoy any day.