There’s something about a bowl of broccoli cheddar soup. Especially the one from Panera. It’s just plain old comfort food to me. But my take on it has some cauliflower, as well as all those pieces of broccoli and carrots. Here’s my version and I hope you love it.
Broccoli Cheddar Soup
5 tbsp of unsalted butter
1 shallot, roughly chopped
1 celery, thinly sliced
1/4 cup of all purpose flour
1 cup of cauliflower, roughly chopped
3-4 cups of low sodium chicken broth
2 cups of milk (I used 1%)
3 small carrots, 1 chopped roughly and 2 sliced into matchstick slices and chopped
1 cup of broccoli, chopped into tiny pieces
1.5 cups shredded sharp cheddar cheese
Kosher salt & freshly cracked pepper
In a dutch oven or soup pot over medium heat, melt the butter and add the chopped shallot, celery, and 1 roughly chopped carrot. Allow the vegetables to cook for 5 minutes until shallots are translucent and vegetables are softened. Sprinkle the flour on top of the vegetables to create a roux. Once the roux is golden in color (about 2-3 minutes), slowly whisk in the broth and milk, whisking continuously. Add the cauliflower and allow to cook for 5-10 minutes, until the cauliflower is softened.
At this point, remove from the heat, and either using an immersion blender or a strong powered blender, puree the soup until fairly smooth. Pour the soup back to the pot and place over a medium low flame. Add in the 2 other carrots and the chopped broccoli. Whisk in the 1.5 cups of cheddar. Cook on low until vegetables are softened, about 5 minutes and serve.