Creamy Broccoli and Cheese Soup that’s quick, easy, and entirely from scratch! This homemade Panera Bread copycat is filling and flavorful and is always met with a request for seconds (and thirds!) by my family and friends.
Course Soup
Cuisine American
Keyword Broccoli and Cheese Soup
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Calories 442kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
one bunch of fresh broccoli (enough for a few cups of chopped tops)
2cupsvegetable broth(or chicken broth)
½cupfreshly grated sharp cheddar cheeseplus extra for topping
1cupfreshly grated gouda cheese(not smoked)
1cupshredded carrotsor extra, to taste
1small white onion (about 2/3 cup or 1 cup chopped)
2clovesgarlicminced
1cuphalf and half (or heavy cream) room temperature
⅛tspsalt(will vary based on salt content of your stock/broth)
a few cranks of freshly ground black pepperto taste
Instructions
First ze veggies: Chop em! Dice the onions super small, mince the garlic, an shred the carrots if you didn't buy pre-shredded. This can all be done ahead of time and stored in the fridge for later. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. Totally optional!
Add your veggie broth to a pot on medium-high heat, add your 2/3 of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.
Once the broth is done, start your roux: In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
For a thicker soup, use an extra tablespoon of each. I skipped it. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate.
Next pour in the veggies and slowly stir in 1 cup of room temperature half and half.
Return to the burner on very low heat, uncovered.
Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. I personally adore the pinch of nutmeg in this soup but feel free to leave it out if it's just not your cup of tea! The soup is great both ways! Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more. Taste and tweak as needed after adding your cheese.
Oh yes: the cheese! Once the soup has warmed back up, stir in the grated cheeses [slowly and in small batches] and remove from heat immediately. I won't tell if you sneak extra cheese in your soup =)
That extra broccoli you left on the side? Blanch in boiling water, steam in your microwave, or basically cook it however you'd like, then stir that green goodness into your completed soup for great texture and an extra burst of broccoli.
Garnish with a little extra grated cheddar and a sprinkle of parsley and even a pinch of spicy red pepper flakes if you'd like! Anything goes!
Notes
Recipe yields 4 cups of soup (perfect as a side for a sandwich or salad) or 2 big bowls of broccoli and cheese soup!Feel free to double the recipe as need - it's oh so easy to do and tastes AMAZING the next day!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!