Broccoli Cheese Soup via VMW

We are so ready for the three-day holiday weekend… Aren’t you? Well to get you through Thursday, we are featuring another one of our favorite friends–Stephanie from The Vintage Modern Wife! If you aren’t following her blog, you must. She is a sweetheart with an adorable little life, a husband who adores her, a puppy named Pearl and she’s a southern girl, just like us! Oh, and be sure to swing by her blog today too because we did a little swap and are hosting a giveaway over there! Okay, now for some cheesy goodness…


Hello Ruthie & Rose readers! I’m Stephanie from The Vintage Modern Wife. I’m SO excited to be guest posting today on the R&R blog. These ladies are extra special and I was so excited when they asked me to share a recipe on the blog today!

I'm LOVING this Better Than Panera Broccoli Cheese Soup! It really IS better than Panera's!

Better Than Panera Broccoli Cheese Soup

* 2 bunches of broccoli (one chopped roughly, the other chopped into very small pieces)
* 1/2 cups shredded carrots
* 1 small sweet yellow onion (minced)
* 1 tbsp minced garlic
* 1 bay leaf
* 3 cups chicken stock
* 1 cup sharp cheddar cheese (freshly shredded)
* 1 cup smoked gouda (freshly shredded)
* 3 tbsp butter
* 3 tbsp flour
* 1 cup half and half
* 1/4 tsp. ground nutmeg
* 1/2 tsp. dried basil
* salt and pepper (to taste, depending on saltiness of cheese)

You’ll be amazed at how easy this recipe is and how wonderfully delicious it tastes! I think it’s even better than Panera’s version.

I'm LOVING this Better Than Panera Broccoli Cheese Soup! It really IS better than Panera's!

1. Put stock, broccoli, carrots, onion, garlic, and the bay leaf in a pot. Put to medium high heat and once it gets to a boil, put a lid on it. Simmer and cook for 15-20 minutes. I like my broccoli cooked enough to where it is tender but not boiled to death.

2. Once your veggies are cooked take out your bay leaf and get another small pot and make a roux. Melt your butter on medium with a whisk, and add the flour until it is completely combined with the melted butter. Once incorporated turn off your heat and pour the broth from your veggie pot into it. Whisk until mixed and not lumpy.

3. Pour the roux/broth mixture back into the veggie pot and mix. Turn your burner to low and slowly add your half and half.

4. Add the cheesey goodness, herbs, salt, and pepper! Remove your soup from the heat and stir until your cheese is fully melted. If you feel like your soup is too thick, feel free to add more broth until it is the consistency you like.

So there ya have it, ladies! I hope you enjoy the soup. It’s a HUGE hit at our house, especially with some nice, crusty bread on the side! Let me know if you try it. I promise it won’t disappoint. Please stop by my blog, The Vintage Modern Wife, for other recipes, fashion, fitness, and more!

  • Definitely making this on the next cold and rainy day!

    • Doesn’t it sound divine!? Perfectly for the fall and winter months. :)