Cheesy Copycat Subway Broccoli Cheddar Soup

Here is my favorite copycat Subway broccoli cheddar soup recipe, with a creamy base made from half and half, sharp cheddar cheese, tender broccoli florets, and just the right amount of seasoning to make it taste like the real deal.

This soup is something I make at least twice a month because it’s so much cheaper than buying it at Subway, and honestly, it tastes just as good. My kids love dipping bread into it, and I love that I can have a bowl ready in about 30 minutes.

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What Kind of Cheddar Cheese Should I Use?

For this soup, you’ll want to grab a block of cheddar and shred it yourself rather than buying pre-shredded cheese. Pre-shredded cheese is coated with anti-caking agents that can make your soup grainy instead of smooth and creamy. Sharp cheddar will give you the most flavor, but mild or medium cheddar works just fine if that’s what you prefer or have on hand. If you’re feeling adventurous, you can even mix in a bit of white cheddar with your regular cheddar for a slightly different flavor profile.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Frozen broccoli florets: Fresh broccoli works great too – just chop it into small florets and you’ll need about 3 cups. You can also use a mix of broccoli and cauliflower if you want to switch things up.
• Chicken stock: Vegetable stock is a solid substitute if you want to keep it vegetarian. You can also use water in a pinch, but you’ll want to add a bit more salt and seasonings to make up for the lost flavor.
• Half and half: Whole milk works fine, though your soup will be a bit less creamy. For a richer soup, try heavy cream. If you’re watching calories, you can use 2% milk, but add it slowly and keep the heat low to prevent curdling.
• Cheddar cheese: Sharp cheddar gives the best flavor, but mild cheddar or a mix of cheddar and Gruyere works nicely. Whatever you choose, shred it yourself from a block – pre-shredded cheese has additives that can make your soup grainy.
• All purpose flour: If you need a gluten-free option, cornstarch works (use 1.5 tablespoons mixed with cold water), but add it at the end after the soup is hot.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this soup is adding the cheese while the heat is too high, which causes it to separate and become grainy instead of smooth – always reduce to low heat before stirring in your cheddar.

Another common error is not whisking the flour into the butter and onions long enough, so cook it for at least 2-3 minutes to get rid of that raw flour taste that can ruin your soup.

Don’t skip stirring occasionally during that 30-minute simmer, as the cheese can stick to the bottom of the pot and burn, giving your soup a bitter flavor.

For an even creamier texture, try shredding your own block of cheddar instead of using pre-shredded cheese, which contains anti-caking agents that prevent it from melting as smoothly.

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What to Serve With Broccoli Cheddar Soup?

A warm bread bowl is hands down the best way to serve broccoli cheddar soup – you get to eat the bowl after you finish the soup, which is always a win. If you don’t have bread bowls on hand, some crusty sourdough or French bread works perfectly for dipping and soaking up all that cheesy goodness. I like to pair this soup with a simple side salad topped with cherry tomatoes and a light vinaigrette to balance out the richness, or you can go the heartier route and serve it alongside a turkey or ham sandwich. For an easy weeknight dinner, just add some crackers or buttery garlic toast on the side and call it a meal.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those recipes that actually tastes even better the next day once all the flavors have had time to hang out together. I love making a big batch on Sunday and enjoying it throughout the week with some crusty bread.

Freeze: You can freeze this soup for up to 2 months, though the texture might change slightly since dairy-based soups can sometimes separate a bit. Let it cool completely before transferring to freezer-safe containers, and leave a little room at the top for expansion.

Reheat: Warm it up gently on the stovetop over low to medium heat, stirring often to keep it from sticking to the bottom. If it seems a bit thick after storing, just add a splash of milk or broth to loosen it up. You can also microwave individual portions, but stir it every 30 seconds to heat it evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 45-55 g
• Fat: 90-105 g
• Carbohydrates: 70-85 g

Ingredients

• 3 tbsp all-purpose flour (for thickening the soup)
• 1/2 tsp garlic powder
• 1 small yellow onion (diced into 1/4-inch pieces)
• 4 tbsp unsalted butter (I like Kerrygold for richness)
• 3 cups frozen broccoli florets (Birds Eye brand works great)
• 2 cups chicken stock
• 1.5 cups half and half (brings creaminess and richness)
• 1/2 cup carrots (finely diced, about 1/4-inch pieces)
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper (freshly ground preferred)
• 8 oz shredded cheddar cheese (sharp cheddar for better flavor)

Step 1: Prepare Mise en Place and Start the Roux Base

• 1 small yellow onion, diced
• 1/2 cup carrots, finely diced
• 3 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter

Dice the onion into 1/4-inch pieces and finely dice the carrots into similar-sized pieces—uniform sizes ensure even cooking.

Measure out the flour, spices (garlic powder, paprika, salt, and black pepper), and have your chicken stock, half and half, and shredded cheddar cheese ready.

In a large pot or Dutch oven, melt the butter over medium heat until foaming.

Once melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softens slightly.

This builds the aromatic foundation for the soup.

Step 2: Build the Roux and Create a Smooth Base

• sautéed onion from Step 1
• 3 tbsp all-purpose flour
• 1 cup chicken stock

Add the measured flour to the softened onion and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux—this thickens the soup and gives it body.

Pour in 1 cup of the chicken stock while whisking continuously to break up any lumps and create a smooth, cohesive paste.

The whisking prevents lumps from forming and ensures the flour is fully incorporated.

Reduce the heat to medium-low and let this mixture cook for another minute while stirring.

Step 3: Add Seasonings and Incorporate Remaining Liquids

• roux mixture from Step 2
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken stock
• 1.5 cups half and half

Stir in the garlic powder, paprika, salt, and black pepper, mixing well to distribute the spices evenly.

Slowly add the remaining 1 cup of chicken stock while stirring, then pour in the half and half.

I like to add the half and half slowly and stir constantly to keep the mixture smooth and prevent any curdling—this technique keeps the soup silky and luxurious.

Continue stirring until everything is well combined and the soup begins to thicken slightly.

Step 4: Melt in the Cheese and Add Vegetables

• creamy base from Step 3
• 8 oz shredded cheddar cheese
• 3 cups frozen broccoli florets
• diced carrots from Step 1

Remove the pot from direct heat briefly and add the shredded sharp cheddar cheese in stages, stirring constantly after each addition until it melts completely.

Sharp cheddar gives the soup much better flavor than mild varieties.

Once the cheese is fully incorporated and the soup is smooth, add the frozen broccoli florets and diced carrots from Step 1.

Stir to distribute the vegetables evenly throughout the soup.

The frozen broccoli doesn’t need thawing—it will cook perfectly in the hot soup.

Step 5: Simmer and Finish the Soup

• soup from Step 4

Return the pot to medium-low heat and simmer gently for 25-30 minutes, stirring occasionally to ensure even cooking and prevent sticking on the bottom.

The broccoli will soften, the carrots will become tender, and the flavors will meld together beautifully.

Taste the soup and adjust seasoning as needed—I sometimes add a small pinch of extra salt or a crack of fresh pepper to brighten the flavors.

Serve hot, and the soup will have that creamy, comforting Subway broccoli cheddar texture you’re after.

Cheesy Copycat Subway Broccoli Cheddar Soup

Delicious Cheesy Copycat Subway Broccoli Cheddar Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 1425 kcal

Ingredients

  

• 3 tbsp all-purpose flour (for thickening the soup)
• 1/2 tsp garlic powder
• 1 small yellow onion (diced into 1/4-inch pieces)
• 4 tbsp unsalted butter (I like Kerrygold for richness)
• 3 cups frozen broccoli florets (Birds Eye brand works great)
• 2 cups chicken stock
• 1.5 cups half and half (brings creaminess and richness)
• 1/2 cup carrots (finely diced, about 1/4-inch pieces)
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper (freshly ground preferred)
• 8 oz shredded cheddar cheese (sharp cheddar for better flavor)

Instructions

 

• Dice the onion into 1/4-inch pieces and finely dice the carrots into similar-sized pieces—uniform sizes ensure even cooking. Measure out the flour, spices (garlic powder, paprika, salt, and black pepper), and have your chicken stock, half and half, and shredded cheddar cheese ready. In a large pot or Dutch oven, melt the butter over medium heat until foaming. Once melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softens slightly. This builds the aromatic foundation for the soup.
• Add the measured flour to the softened onion and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux—this thickens the soup and gives it body. Pour in 1 cup of the chicken stock while whisking continuously to break up any lumps and create a smooth, cohesive paste. The whisking prevents lumps from forming and ensures the flour is fully incorporated. Reduce the heat to medium-low and let this mixture cook for another minute while stirring.
• Stir in the garlic powder, paprika, salt, and black pepper, mixing well to distribute the spices evenly. Slowly add the remaining 1 cup of chicken stock while stirring, then pour in the half and half. I like to add the half and half slowly and stir constantly to keep the mixture smooth and prevent any curdling—this technique keeps the soup silky and luxurious. Continue stirring until everything is well combined and the soup begins to thicken slightly.
• Remove the pot from direct heat briefly and add the shredded sharp cheddar cheese in stages, stirring constantly after each addition until it melts completely. Sharp cheddar gives the soup much better flavor than mild varieties. Once the cheese is fully incorporated and the soup is smooth, add the frozen broccoli florets and diced carrots from Step 1. Stir to distribute the vegetables evenly throughout the soup. The frozen broccoli doesn't need thawing—it will cook perfectly in the hot soup.
• Return the pot to medium-low heat and simmer gently for 25-30 minutes, stirring occasionally to ensure even cooking and prevent sticking on the bottom. The broccoli will soften, the carrots will become tender, and the flavors will meld together beautifully. Taste the soup and adjust seasoning as needed—I sometimes add a small pinch of extra salt or a crack of fresh pepper to brighten the flavors. Serve hot, and the soup will have that creamy, comforting Subway broccoli cheddar texture you're after.