Best Broccoli and Cheese Soup

Broccoli and cheese soup from Panera Bread has always been one of my favorite meals, so of course I had to figure out how to make it on my own! This recipe is easy peesy if you have the right ingredients. I typically don’t like to measure things and go with a glug of this and a pinch of that, but I’ll share my estimates as best I can. As always, I recommend you play around with the ingredients to suit your taste.

Broccoli and Cheese Soup

Ingredients

1 medium onion
3-4 pods of garlic
2 Tablespoons of butter or olive oil
2 Tablespoons of flour
Bone broth – 2 quarts (homemade bone broth or store brand – I recommend organic and whatever brand has the highest protein and fat content)
Broccoli – 3 to 4 medium crowns
*Celery and carrots optional
Heavy whipping cream – 1 cup
Whole milk – 1 cup
Shredded cheese – 8 oz
Salt and pepper to taste
*Cayenne pepper sprinkled on top optional if you like the spice

Directions

First of all, sauté 1 medium onion and 3-4 garlic (3-4 pods) in a generous amount of butter or olive oil (about 2 Tablespoons).
Sauteed Onions and Garlic for Broccoli and Cheese Soup
Next, add 2 Tablespoons of flour and stir continuously on medium heat to create the roux.
Adding the Flour to Make a Roux for Broccoli and Cheese Soup
Steam broccoli before putting it in the blender along with any additional vegetables like carrots and celery. Using a steamer like this, turn the heat up to high until the water boils, then turn it down and simmer for just a few minutes keeping the texture still somewhat firm.
Steamed Broccoli for Broccoli and Cheese Soup
Steamed Carrots and Celery for Broccoli and Cheese Soup
Blend about 3/4 very well and the remaining 1/4 at a course level so you can still see some vegetable chunks. Add some type of liquid (broth, milk, or heavy whipping cream) to help with the blending. (If you have picky eaters who don’t like onions, you can blend the sautéed onions and garlic and no one will be the wiser!)a
I like to make my own bone broth with every chicken that I cook, so I always have bone broth in the freezer. To thaw it out I put it in a pot of warm – hot water for a couple of hours. I like to add all of my ingredients first and then add the broth so that everything evens out. If there’s any extra broth, I put it aside in some tupperware to replenish the soup as we eat it or I’ll use it to make a quick bowl of egg drop soup.
Bone Broth for Broccoli and Cheese Soup
Add milk, cream, and shredded cheese at a low to medium setting stirring continuously so that it doesn’t stick to the bottom. Turn the heat off once the cheese has melted and let sit for about 20-30 minutes to let the flavors soak in.
Add salt and pepper, give it a taste, maybe add a little more…but remember that you can always add more but never less. 😉

In Conclusion

There are many different variations you can choose based on personal preference. For example, you might like to play around with different cheeses like Monterey Jack or Havarti which would give it an even creamier texture. Shredded or diced chicken can also be added to make this a heartier meal. Milk, half and half, and heavy whipping cream can also be interchanged depending on your preference. I’m a big believer of tasting things along the way to get just the flavor I’m looking for, so have some fun with this recipe!