Broccoli & Cheddar Soup
This post has been coming for a long time. A very. Long. Time. I love this soup, just like (almost) everyone else. I am set on the notion that if you don’t enjoy broccoli & cheddar soup that there is something wrong with you. Just kidding… At the very least, you are not an American who grew up loving cheese covered comforts. Which, let me clarify, isn’t a bad thing.
(Side Note: Look at the container the soup is in, I found it recently behind a million things in the kitchen. I love the subtle cracks in it, it shows its age well and even though I am afraid it will break whenever I use it.)
I use to spend way too much money at Panera Bread buying this soup (along with my beloved Mediterranean Veggie Sandwich) I love dipping my French Baguette into it and tearing off a bite. I know people are just as obsessed with this soup because Panera keeps it on their menu every day of the week while alternating others. Good move in my opinion.
This is a perfect replica. Every bite makes me feel like I am sitting in a Panera Bread cafe. There is only one thing I don’t enjoy about the Panera Bread version: It isn’t vegetarian friendly. I’m almost a vegetarian and one of the things that prevents me from taking that leap and becoming full veggie is my love for this soup. I’ve made this vegetarian friendly and used vegetable stock instead of chicken stock. Maybe this blog will omit meat sooner than later!
One last thing…
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset. There are many great soup recipes linked up for SoupaPalooza. If you are craving some soup, go check it out!
Prep Time: 10
Cook Time: 35
Total Time: 45
1/4 cup butter
1/2 chopped onion
1 clove garlic, minced
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups vegetable stock
1/2 lb fresh broccoli, chopped
1 cup carrot, shredded
1/4 tsp nutmeg
1/4 tsp cardamom
2 cups grated sharp cheddar cheese
1/2 cup grated colby jack cheese
Salt and pepper to taste
Melt butter in a large pot and sauté onions for 5 minutes. Add minced garlic and sauté for another 2 minutes
Slowly sprinkle the flour on top while constantly stirring for about 2 minutes. Next, add the vegetable broth, milk and half & half.
Bring the mixture to a simmer. Once simmering add chopped broccoli & shredded carrots.
Continue to simmer for another 15-20 minutes or until the broccoli is tender.
Add the cheeses and simmer for another 3-5 minutes
Stir in the cardamom, nutmeg, salt and pepper.
adapted from: Sugarcrafter