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Broccoli Cheese Soup

Posted in : Soup on by : mikefood Tags: , ,

This is a nice soup on a cold winter day.  We love the Panera soups and this approximates their recipe.

Broccoli Cheese Soup

Broccoli Cheese Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 cups

Ingredients

  • 1 tablespoon + 4 tablespoons unsalted butter divided
  • 1 small/medium sweet yellow onion diced small
  • 1 clove garlic peeled and minced finely
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken stock
  • 2 cups half-and-half
  • 2 cups to 3broccoli florets diced into bite-size pieces + 1stems, optional
  • 2 large carrots trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
  • 3/4 teaspoon salt or to taste
  • 3/4 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon smoked paprika or regular paprika optional and to taste
  • 1/2 teaspoon dry mustard powder optional and to taste
  • 8 ounces grated high quality extra-sharp cheddar cheese with a small amount reserved for garnishing bowls

Instructions

  1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes.
  2. Add the garlic and cook about 30 seconds, stirring constantly so it doesn't burn. Remove from heat and set pan aside.
  3. In a large heavy-bottom pot add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened.
  4. Slowly add the stock, whisking constantly.
  5. Slowly add the half-and-half, whisking constantly.
  6. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.
  7. While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
  8. Add the salt, pepper, optional paprika, optional dry mustard powder.
  9. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.
  10. While soup simmers, grate the cheese. Stir in the cheese until melted and incorporated fully, less than 1 minute.
  11. Serve when completely melted.

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