The temperature in Chicago has been totally out of whack the past couple weeks. It’s 95 one day and 65 the next. This, on top of teaching first graders all day, has led me to catch a mighty fine cold. Today it was chilly out so soup sounded perfect, particularly a cheesy bowl of goodness. Broccoli cheddar it was and let me say that my dad prefers this over Panera’s! That’s quite the accomplishment. This version is a little thicker than the very runny Panera Bread’s but was still perfect. Give it a shot and let me know what you think! I will say that I wouldn’t save it for leftovers.. there’s no way it would reheat without being all chunky/grainy.
Broccoli Cheddar Soup
What you’ll need:
- 1/4 cup butter
- 1/2 chopped onion
- 1 clove garlic
- 1/4 cup flour
- 1 cup half-and-half
- 1 cup milk
- 2 cups chicken stock (I used bouillon cubes + boiling water)
- 1/2 lb fresh broccoli, chopped
- 1 cup carrot, shredded and chopped
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 8 ounces grated sharp cheddar cheese
- 4 ounces grated Colby jack cheese
- Salt and pepper to taste
- Hot Sauce (optional)
What to do:
- Sauté the onion and garlic in the butter over medium heat. Remove the onions (I left them in) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.
- Add the broccoli and carrots. Simmer on low heat for about 20 minutes.
- Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.