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Broccoli & Cheddar Soup

Are you still with me after I posted about roasting vegetables while we are on the verge of Spring?

Good.  Because now I have a soup for you.  Can't stop, won't stop.  If it makes you feel better, think of it as a Spring soup.  Yes?  No?  Are you still thinking I've gone out of my mind?  You might be right, but ... I need dis.

If you don't follow me on Instagram (btw you should...the madness lives @thehobokitchen) you may not know that I have been more than mildly obsessed with Panera Bread in the past few months.  I honestly just want to eat their broccoli cheddar soup every day.

So the next logical step for any food blogger is to recreate this goodness at home.  Could I really stock up on this soup and eat it nonstop without having to leave my apartment?  This is my goal.  I found a recipe and immediately proceeded to not make it.  Yup, it sat in the back of my mind for months.  Somehow there was always something or another that got in the way of me making this soup.  But I really wanted to test it out!  Finally I got the chance to do so and it's really tasty!

I'm sure the question you all want to know is: was it a dupe for my beloved Panera soup?  Well, no.  As much as I wanted it to be, I am quite familiar with the original and this was not exactly the same.  However, if you ask me if this is a delicious broccoli cheddar soup, then the answer would be yes.  It's creamy and tasty and I will admit that I ate the entire pot in two days.  I'm a hungry lady.  So I'd say you should give this recipe a shot.  I really liked it but I am still on the search for the perfect copycat of the infamous Panera broccoli cheddar soup.

 

Broccoli Cheddar Soup
very slightly adapted from The Recipe Critic

Print Recipe

  • 3/4 tablespoon melted butter + 1/4 cup melted butter
  • 1/2 medium chopped onion
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • 1/2 lb fresh broccoli (about 1 cup)
  • 1 cup carrots, julienned
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt & pepper, to taste
  • chili flakes, to taste
     

1) Saute the onions in 3/4 tablespoon melted butter.  Set aside.

2) In a large pot over medium heat, whisk together the 1/4 cup melted butter and flour.  Stir periodically for 3-4 minutes.

3) Whisk in the half-and-half and the chicken stock.  Allow the mixture to simmer for about 20 minutes.

4) Stir in the broccoli, carrots, and sauteed onions.  Let everything simmer together over medium low heat for about 25 minutes, or until the vegetables are tender.

5) Sprinkle in the nutmeg, salt, pepper, and chili flakes.  Toss in the cheddar cheese and stir together until melted.

6) Optional: Puree all or half of the soup with an immersion blender if you want a smoother texture.

7) Serve hot.