Broccoli Cheddar Soup

I’m a very suspicious person when it comes to soup. I think it’s a texture thing. If it’s too thick or too chunky or too runny, I’m out. I’m basically Goldilocks searching for something that’s just right.

I also never eat soup unless I’ve made it myself, with two exceptions. First, the Creamy Tomato Soup at Panera, which I LOVE. I can’t remember where or how I was ever brave enough to try this in the first place, but it’s so good. Luckily I can make this version at home which is just as good (if not better).

The second exception is this Broccoli Cheddar Soup. I was staying at my friend Katy’s in Ottawa and she announced she was making this for lunch one day. I was immediately worried….was it going to have chunks of broccoli? Was it going to be florescent orange? Well, I obviously shouldn’t have questioned anything because she used a Smitten Kitchen recipe and it was DELICIOUS.

I now make this myself multiple times throughout the Fall and Winter, and I’m obsessed. It’s rich, smooth and comforting, especially with some good bread*. The main thing I’ve learned about soup is that it thickens up as it sits in the fridge, so you can’t be afraid to add more cream/milk/water and salt and pepper. I would normally lose interest in leftover soup as it reaches this thickened state, but obviously it just takes a few small adjustments to get it back to the right texture.

I’m looking forward to cautiously trying a few more soup recipes this Winter.  Since I’m still working at home, I can see myself making a pot of something on Sunday afternoon and dipping into it for lunch all week. I never used to do this, as I refused to use the microwaves at work, so soup wasn’t really a lunch option.  Hit me up in the comments if you have any recommendations!

*I finally made No-Knead Bread! Nothing like being 10 years late to an internet trend!

Broccoli Cheddar Soup

Source: Smitten Kitchen

Ingredients

  • 4 tbsp (1/2 stick) butter
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup flour
  • 1 cup half-and-half cream
  • 4 cups vegetable stock
  • salt & freshly ground black pepper
  • 4 cups chopped broccoli florets and stems
  • 1 cup chopped carrots
  • 2 cups (8oz) grated sharp cheddar

Directions

  1. Melt the butter in a large pot or dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Stir in the flour and whisk until it starts to brown, about 3-4 minutes, then add the half-and-half, whisking constantly until smooth.
  3. Add the vegetable stock and season with salt and pepper, whisk again, and bring to a simmer.
  4. Reduce the heat to low and cook for about 10 minutes, until thickened slightly, whisking occasionally so nothing sticks to the bottom.
  5. Add the broccoli and carrot and simmer until softened, about 15-20 minutes (sometimes I poke the broccoli to make sure it’s cooked all the way through).
  6. Take the pot off the heat and blend with an immersion blender. Add it back to the heat, add the cheese and whisk until melted and smooth. Taste the soup and season with salt to taste (I probably add about 1-2 tsp salt, but season and taste to see).