Broccoli Cheddar Soup | foodsciencenerd.com

Broccoli Cheddar Soup… not from a bag

Posted on Posted in Nutrition Information, Recipes

The broccoli cheddar soup at Panera is one of my favorite foods on the planet.  However, if you’ve ever gotten a peak behind that counter (which is difficult for me, considering it’s taller than I am), you’ll have noticed that the soup comes out of a very large bag, which is mildly unappetizing.  It also doesn’t have a ton of vegetables, so I can’t easily justify eating it.  Fortunately, I found a recipe for a copy-cat soup by a like-minded food blogger, so I decided to give it a shot.  The recipe said it yielded “two large bowls,” which, if I know myself, is not enough, particularly for all the work it involves.  So, I doubled the liquid and cheese and quadrupled the veggies to make it a bit healthier… and ended up with enough soup to feed the whole Duggar family.  Not sure how that happened.  I also used a lot less butter than suggested and switched to skim milk- it may have affected the texture, but at least I can eat two bowls and not feel gross.IMG_0045

Ingredients:

  • 2-3 heads of broccoli (or the largest head of broccoli you’ve ever seen, like the one I bought from Wegmans)
  • 1 bag shredded carrots
  • 2 onions
  • 4 cloves of garlic
  • 2 cups (one block) each of gouda and sharp cheddar, shredded
  • 4 cups chicken or veggie stock
  • 2 cups milk
  • 6 T butter
  • 8 T flour
  • Garlic powder, basil, cayenne, salt, pepper to taste

Directions:

  1. Mince the garlic and onions.  Chop up 1/3 the broccoli into big chunks and 2/3 into teeny florets.  You can also chop up the tops of the stems for more bulk if you’d like.IMG_0038
  2. Saute the garlic and onions in a large pan/pot until soft and slightly brown.  Add the carrots and broccoli, toss and season with a bit of salt.
  3. Add the chicken stock and boil the veggies until softened (don’t worry about nutrients leaching out, you’ll be consuming the stock too!).IMG_0040
  4. Meanwhile, in a Dutch oven or other large pot, melt the butter over medium heat.  Sprinkle in the flour and whisk to create a roux.IMG_0041
  5. Gradually ladle in some of the chicken stock to create a thick base for the soup.  When the flour is completely incorporated, pour in the milk, whisk, and dump in (carefully) the rest of the stock with the veggies.  Season to taste.IMG_0042
  6. Finally (the best part), gradually add the cheese and stir to melt.  Season again as needed.IMG_0047

Serve hot with a sprinkle of cheddar and a side of bread*!

*Because I can’t help myself, I also made baguettes to go along with the soup rather than just buying bread.  This time, I switched out 175g of flour for whole wheat (shhh!), and they turned out great!

I’m glad this soup was delicious, because I’ll be eating it for quite a while!  Feel free to cut the amounts in half if you don’t want to be eating soup for the rest of your life.

Broccoli Cheddar Soup

Yield: At least 8 servings

Serving Size: 1 1/2 cups

Broccoli Cheddar Soup

Ingredients

  • 2-3 heads of broccoli
  • 1 bag shredded carrots
  • 2 onions, diced
  • 4 cloves of garlic, minced
  • 2 cups (one block) each of gouda and sharp cheddar, shredded
  • 4 cups chicken or veggie stock
  • 2 cups milk
  • 6 Tbsp butter
  • 8 Tbsp flour
  • Garlic powder, basil, cayenne, salt, pepper to taste

Directions

  1. Mince the garlic and onions. Chop up 1/3 the broccoli into big chunks and 2/3 into teeny florets. You can also chop up the tops of the stems for more bulk.
  2. Saute the garlic and onions in a large pan/pot until soft and slightly brown. Add the carrots and broccoli, toss and season with a bit of salt.
  3. Add the chicken stock and boil the veggies until softened.
  4. Meanwhile, in a Dutch oven or other large pot, melt the butter over medium heat. Sprinkle in the flour and whisk to create a roux.
  5. Gradually ladle in some of the chicken stock to create a thick base for the soup. When the flour is completely incorporated, pour in the milk, whisk, and dump in the rest of the stock with the veggies. Season to taste.
  6. Gradually add the cheese and stir to melt. Season again as needed.
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