Tuesday, October 15, 2013

Broccoli & Cheese Soup

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I feel this soup needs no introduction.
Basically, I'm obsessed with Panera's broccoli and cheddar soup so I tried to duplicate it. The only thing missing was the bread bowl, which you bet I'll be trying to make soon. 

2 cups broccoli, cut into small florets
1 tbsp olive oil
Salt & Pepper
3 oz (or about 2/3 stick) butter
1 small onion, finely diced
1 cup carrot, shredded
1 cup flour
5 cups milk (I used 2%, use whatever you prefer)
1 cup light cream
1 tsp nutmeg
3 cups grated cheddar cheese

Heat oven to 400F. Place broccoli on baking sheet. Drizzle with olive oil, salt, and pepper. Bake 20 minutes (careful so the broccoli does not cook too much and turn brown). 
Melt butter in large pan over medium heat, cook onions until translucent. Add carrots. Mix in flour until absorbed, cooking about a minute. Add milk, cream, nutmeg, as well as salt and pepper (to taste). Add roasted broccoli. Cover and cook over medium-low heat for about 25 minutes. Stir in cheese, add additional salt and pepper to taste.
Serve with a crusty bread and enjoy!


  1. This sounds so easy and it looks so good!!

  2. There's something comforting about broccoli cheese soup!

  3. I tried this recipe and I tweaked it a little.. I added 1 lg can cream of chicken and Mrs. Dash and white cheddar cheese and vermont cheese and mild cheddar plus i dbl it. and a lil dijon mustard to taste. Milk and hvy cream I added too.. Awesome recipe... Thank you for sharing !


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