Thursday, September 23, 2010

Broccoli Cheddar Soup

I made this soup tonight for dinner, as well as the bread bowls (which i'll post next time). It was reallly good! If you like broccoli and cheese soup you will love this. In fact, Matt even said this is his new favorite soup, his previous being clam chowder. Matt liked it super smooth, but I like some chunks in it. You could probably even chop the broccoli and carrots small (or into whatever size you like) and forget the pureeing. This is supposed to be like the soup from Panera Bread, if you've ever had it. I haven't so I can't tell you if it is. While the soup was cooking and the bread was baking the house smelled amazing. Had I of just made some cookies to go with it that would be my smell heaven for sure.
Broccoli Cheddar Soup
Ambers Delectable Delights

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish (I just used sharp yellow cheese since I didnt have any white cheddar)
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Garnish with cheese (I also garnish with fresh cracked pepper and additional broccoli- not pictured).
Follow TawnyAlexander on Twitter


  1. I love broccoli cheese soup! I make Mel's version from My Kitchen Cafe and it is just incredible. That said, I'm not opposed to trying a new version - yours looks great!

  2. Oh my god this looks so good! And the bread bowl is just adorable.

  3. i've never tried mel's before, maybe i'll have to check out that site!
    its not the typical huge roll hollowed out type bread bowl but i thought it was cute!

  4. Love the bowl. Your soup sounds amazing and anything served with such care looks beautiful.

    Plan B