Broccoli Cheese Soup

Who doesn’t love broccoli cheese soup? I could practically live on the Panera version. This version is very close! Be careful with the broccoli! Too much will make the soup taste a bit off.

Original recipe from Peas and Crayons

  • several cups fresh broccoli
  • 2 cups chicken broth
  • 1/2 cup sharp cheddar cheese, plus extra for topping
  • 1 heaping cup gouda cheese
  • 1 cup shredded carrots
  • 1 smallonion
  • 2 cloves of garlic
  • 1 cup heavy cream, room temperature
  • 3 TBSP flour
  • 3 TBSP butter
  • 1 bay leaf
  • 1/4 tsp garlic powder
  • 1/8 tsp allspice
  • 1/8 tsp ground nutmeg
  • 1/8 tsp dried basil
  • 1/8 tsp cayenne pepper
  • salt
  • black pepper
  • red pepper flakes
  1. Dice onions, mince garlic, shred carrots, chop broccoli, grate cheese.
  2. Add broth to a pot on medium-high heat. Add your 2/3 of your broccoli (~2 cups), onion, garlic, carrots, and bay leaf. Simmer on medium, covered, until veggies are tender.
  3. When broth is done, make roux with butter and flour over medium heat. (For thicker soup, use an extra tablespoon of each.)
  4. Remove from heat and slowly pour in the broth from your veggie mixture and stir to incorporate.
  5. Next pour in the veggies and slowly stir in cream.
  6. Return to the burner on very low heat, uncovered.
  7. Spoon out the bay leaf and season with the herbs and spices, adjusting to taste.
  8. Once soup warms, add cheese. Stir to melt. Taste and adjust spices.
  9. Blanch/steam remaining broccoli and add to soup.
  10. Garnish with a little extra grated cheddar, a sprinkle of parsley, and a pinch of red pepper flakes!
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