Broccoli Cheddar Soup

From the Kitchen

When I was out in the garden Saturday morning and spotted the first head of broccoli, I knew this broccoli cheddar soup would be on the menu that very afternoon. And since fall finally arrived here in Tennessee this week, the timing felt rather serendipitous.

I’ve always loved making soup, and there’s something particularly satisfying about having a garden and a soup pot. From the first tender vegetables of spring to the last harvests of autumn, there’s almost always something growing that seems destined for a pot on the stove. And as the days grow cooler, I find myself looking for any excuse to make another batch.

If there’s a broccoli cheddar soup worth trying to imitate, it would have to be the one from Panera Bread. I’ve been trying for years to get a homemade version just right, and I think this one might finally be the one. I mentioned to my daughter that perhaps next time I’d try roasting the broccoli first for a little added depth of flavor, and was sternly warned not to dare change a thing.

Message received. Loud and clear.

Ingredients

  • 4 tablespoons butter
  • 1 medium yellow onion, finely chopped
  • 1/4 cup all purpose flour
  • 3 1/2 cups chicken broth
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 large head of broccoli, chopped
  • 2 large carrots, grated
  • 2 cups milk (I used 2%)
  • 3 cups of shredded sharp cheddar cheese, plus more for serving

Instructions

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened and lightly caramelized, about 8 to 10 minutes.
  2. Sprinkle flour over the onions and stir until well combined. Cook for 1 minute, stirring constantly. Gradually pour in the chicken broth, stirring until smooth. Add smoked paprika and season with salt and pepper.
  3. Add broccoli and carrots and bring to a gentle boil. Reduce heat to low and simmer for 10 to 12 minutes, stirring occasionally, until the vegetables are tender.
  4. Add milk and warm through over low heat. Gradually stir in 3 cups of shredded cheddar, a handful at a time, until completely melted. Do not boil. Taste and adjust seasoning as needed.
  5. Allow the soup to cool slightly before transferring half to a blender. Carefully blend until smooth, working in batches if necessary. Return to the pot and stir until combined.
  6. Serve warm, topped with additional shredded cheddar if desired.