Broccoli Cheddar Soup
Overview
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.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 5 tbsp of unsalted butter or butter spread
- 1 shallot, roughly chopped or 1/2 small onion, roughly chopped
- 1 celery, roughly chopped
- 1/4 cup of all purpose flour
- 1 cup of cauliflower, roughly chopped
- 4-5 cups of either homemade or low sodium chicken broth
- 3 small carrots, 1 chopped roughly and 2 sliced into matchstick slices and chopped
- 1 cup of broccoli, chopped into tiny pieces
- 8 ounces shredded sharp cheddar cheese (shred by hand, not the pre-shredded stuff)
- Kosher salt & freshly cracked pepper
Method
In a dutch oven or soup pot over medium heat, melt the butter and add the chopped shallot, chopped celery, 1 of the roughly chopped carrots and a large pinch of salt and a pinch of pepper. Allow the vegetables to cook for 5 minutes until shallots are translucent and vegetables are softened.
Sprinkle the flour, salt, and pepper 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, 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 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. Cook on low until vegetables are softened, about 10 minutes. Whisk in the 1.5 cups of cheddar, stir until cheese is fully melted. Check for seasoning and add more salt and pepper if desired.
Serve and enjoy with your favorite crusty bread!
Copycat Panera Cheddar Broccoli Soup
Ingredients
- 5 tbsp unsalted butter
- 1 large shallot, roughly chopped or 1/2 small onion, roughly chopped
- 2 stalks celery, roughly chopped
- 1/4 cup all purpose flour
- 1.5 cups riced cauliflower
- 4-5 cups homemade or low sodium chicken broth
- 3 small carrots chopped roughly and 2 sliced into matchstick slices and chopped
- 1.5 cups broccoli, chopped into tiny pieces
- 8 ounces shredded sharp cheddar cheese (shred by hand, not the pre-shredded stuff)
- 1 tsp Kosher salt more as needed
- 1/2 tsp black pepper
Instructions
- In a dutch oven or soup pot over medium heat, melt the butter and add the chopped shallot, chopped celery, 1 of the roughly chopped carrots and a large pinch of salt and a pinch of pepper. Allow the vegetables to cook for 5 minutes until shallots are translucent and vegetables are softened. Sprinkle the flour, salt, and pepper 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, 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 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. Cook on low until vegetables are softened, about 10 minutes. Whisk in the 1.5 cups of cheddar, stir until cheese is fully melted. Check for seasoning and add more salt and pepper if desired.Serve and enjoy with your favorite crusty bread!
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