Almost-Famous Broccoli-Cheddar Soup

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

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.

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

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. Ladle into the bread bowls and garnish with cheese.

Photograph by Kate Mathis

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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4.4 144
I followed this recipe to the T. Looks, smell, consistency all were great except the taste. So disappointed! Thought by the reviews that I had a winner but I surely wouldn't make it again. My husband will eat anything and he wasn't a liker either. I guess it could just be us and we don't like that kind of soup I don't know! Just can't give it a winner review! Sorry! item not reviewed by moderator and published
I loved this! I followed the recipe exactly, and it came out great. My boyfriend loved it! I also used a very good quality cheese. I will definitely make this again, it's a keeper for sure. item not reviewed by moderator and published
I thought this soup was delicious! I followed the recipe exactly with the exception of using 1/8 teas of dry nutmeg, not fresh nutmeg. I didn't serve it in a bread bowl either. Next time I will not blend all the broccoli and leave some chunks in the soup. Also, I will try it with 2% milk instead of half and half or maybe even a combo of the two. I cooked slowly and used really good sharp cheddar cheese which I suspect makes a huge difference. I will make this again. item not reviewed by moderator and published
Delicious, rich, hearty soup. Funny that some reviewer said the broccoli flavor was overpowering...it IS Broccoli soup, right? My family loves this recipe served with warm bread on a blustery day. Even my grandchildren eat this! item not reviewed by moderator and published
To much broccoli flavor as stated by someone else this might be helped if the mixture was chopped finely instead of blended in a blender. The only change I made was doubling the recipe because my family is big. All and all it was ok, not great, it tasted like it was missing something and the texture was a little different almost gritty. item not reviewed by moderator and published
This is the BEST broccoli-cheddar soup recipe EVER!! Our family LOVES the broccoli cheese soup from Panera Bread, this taste identical to what is served in their restaurants! We have tried several different recipes over the years and this is the WINNER!! We pureed the soup in the pot using an immersion blender, absolutely perfect!! item not reviewed by moderator and published
Too much broccoli, totally overpowered the cheese taste. One similar to Panera's has only 1/2 cup, so going to try that one. item not reviewed by moderator and published
Fabulous! This may be my new favorite soup! I love it. Only small changes I made were to just use 4 ounces butter instead of 6, to use 1 cup half and half and 1 cup whole milk, to add crushed red pepper flakes (I always like a kick to the rue), and used 2 1/4 sharp cheddar and about 1/8 cup shredded parmesan. I shredded 2 small carrots - and used less salt than I normally would because of the parm, and about a shake of Mrs. Dash along with a fair amount of black pepper. To me it was just to die for! item not reviewed by moderator and published
Delicious and easy. Excellent ....Will make again. Next time I will leave more of the broccoli florets whole. item not reviewed by moderator and published
Pretty good. Never had Panera's before so I can't comment on close it is to the original. I used half chicken stock and half vegetable stock because I didn't have any carrots. Also didn't puree soup as we like it chunky. Next time I might omit nutmeg because I am not a big fan of it in savory dishes, although I don't think it overwhelmed the soup as other people have noted. item not reviewed by moderator and published

Not what you're looking for? Try:

Almost-Famous Cheddar Biscuits

Recipe courtesy of Food Network Kitchen