Broccoli Cheddar Soup
While the cold weather and shorter days may dampen our spirits, soup season is always worth celebrating.
A regular go-to for our family is broccoli-cheddar soup. This has been a favorite of mine since I first tried it at Panera bread two decades ago. I vowed then to make it myself one day. Over the years, I’ve learned to adapt this recipe in many ways, making it an exciting adventure every time I prepare it.
Ways to make this your own:
Though I call for a lot of broccoli, you can tailor the amount you want depending on how creamy/cheesy you like your soup. Feel free to change the quantities until you get the right cheese to broccoli ratio.
You can use non-lactose 1/2 and 1/2 without changing the consistency too much. Though there is still plenty of dairy with the butter and cheese, I find using non-lactose 1/2 and 1/2 can make the soup less rich.
To me, this soup isn’t worth making unless you have some fun with your cheese selection. There’s a wide variety of cheeses to choose from, so don’t be bashful!
Ingredients:
6 tbsp butter
1 onion, chopped
1/4 cup all-purpose flour
2 cups 1/2 and 1/2 (**you can use non-lactose)
3 - 31/2 cups chicken or vegetable broth
nutmeg (**I much prefer freshly grated, but if you can’t find it, use an 1/8 tsp ground nutmeg)
2 bay leaves
kosher salt and pepper to taste
4 cups chopped broccoli (stems and florets)
1 carrot, sliced into thin pieces
2 1/2 - 3 cups cheddar cheese of your choice, shredded
Directions:
Melt the butter in a large soup pan over medium heat. Add the onions and cook until softened (about 5-6 minutes).
Add the flour and cook stirring frequently until you’ve created a roux.
3. Add your half and half, stirring as your pour. Mix until everything has blended well together. Then add your chicken or vegetable broth, bay leaves, freshly grated nutmeg, kosher salt, and pepper. Let come to a boil, then reduce to a simmer. Cook for 12-15 minutes, or until it’s thickened slightly.
4. Add your broccoli and carrot. Stir just enough to make sure the vegetables are submerged in the liquid. Let cook 18 to 20 minutes, or until softened.
5. Take out the bay leaves. Carefully move the pot off heat. Using an immersion blender, blend all the ingredients together until you have the desired consistency. (Alternatively, if you don’t have an immersion blender, you can blend the soup in a blender in batches and add it back to the pan when done). Put back on the heat and add 2 cups worth of your cheese. Add more cheese as necessary, and adjust the consistency till you’re satisfied. If the soup is too thick, add some water or stock and let cook until it’s fully incorporated. Add more salt and pepper to taste. When it’s ready, ladle the soup into bowls, and top with additional cheddar cheese.
Serve and enjoy with freshly baked bread!