Inspired by Panera’s Broccoli Cheddar Soup, this recipe has become a staple in our house. Being hot and cheesy and creamy and filling, it is particularly suited for a winter dinner, but it’s so good we eat it year round.
In fact, this is one of only a handful of meals that every sing
le member of my family will partake of, from one end of the pickiness spectrum to the other. And it has vegetables in it, so that’s a win.
Broccoli Cheddar Soup
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
1/2 stick salted butter
1/2 medium white onion, chopped
3 Tb all purpose flour
1 can chicken broth
2 cups half and half
3 cups finely chopped fresh broccoli florets
2 cups finely shredded carrots
2 cups shredded cheddar cheese
Melt butter in a large sauce pan or small soup pot and add onion. Sauté, stirring occasionally, till the onions are soft and fragrant.
Whisk in the flour, then slowly add the broth, whisking between each addition to prevent lumps. Stir in the half and half, broccoli, and carrots and bring to a boil at medium high heat. Stir frequently and watch carefully! This soup likes to foam up and out of the pot when it first reaches a boil.
Once it begins boiling reduce the heat to medium and let it simmer, stirring occasionally, until the veggies are soft, about 15 minutes.
When the veggies are soft, remove from heat and stir in the cheese until melted and smooth. Serve with a batch of hot No Knead Yeast Rolls.