Broccoli Cheddar Soup

It was only relatively recently that I realized I liked Broccoli Cheddar Soup. I grew up convinced that broccoli was gross, so I never really gave broccoli soup a chance. But I had a chance to try a friend’s broccoli soup at Panera Bread one time, and I realized what I was missing.

Panera’s Broccoli Cheddar soup is rich and creamy, with a sharp cheddar cheese flavor that mellows the broccoli. When I wanted to use up some fresh broccoli in the fridge, my first thought was Broccoli Cheddar soup, and my second thought was that I wanted it to taste like Panera’s. It’s not perfect yet, but I think I did a pretty good job. (The picture’s not fantastic, but the soup was very good).

Copycat Broccoli Cheddar Soup

• 1/4 cup + 1 tablespoon melted butter, divided
  
• 2 shallots, finely chopped
• 1/4 cup flour
• 2 cups half-and-half
• 2 cups chicken stock or bouillon
• 1/2 pound fresh broccoli
• 1 cup carrots, finely diced
  
• salt and pepper to taste
• 1/4 teaspoon nutmeg (freshly grated if possible)
  
• 8 ounces grated sharp cheddar

Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half  to make a roux. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Puree using an immersion blender. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

No related posts.

Uncategorized | RSS 2.0 | Respond | Trackback |