Creamy Broccoli and Cheese Soup


Broccoli was stupid on sale the other day, and with a Panera opening up down the street, I was inspired to make Broccoli Soup. I find the Panera version a little too salty, and wanted to give homage to it, but not replicate it.

5 tbs of melted butter
1 medium onion, diced
2 stalks celery, diced
5 cloves garlic, sliced thin
1 cup heavy cream
1 cup whole milk
2 cups chicken stock
1 1/2 large head of broccoli, including the stalks
1 cup carrot, shredded or chopped fine
8 oz grated sharp cheddar cheese
1 cup cream cheese
salt and pepper
Ritz Crackers, optional (but really… never optional)


In a 3- or 4-quart stockpot, melt the butter over low heat. Add the onions, celery and garlic, and cook until the onions are translucent, 3-4 minutes.


Roughly chop the broccoli and stems and add to the pot.


Add the chicken stock and stir. Cook for 10 minutes.


Add the carrots. You want to add them part of the cook through so they don’t turn completely to mush and keep their bite.


Add the heavy cream and milk. Stir completely. Add a pinch of salt and a couple grinds of black pepper. Cover and simmer for 20 minutes.


Dice up your cheddar cheese into chunks or grate it. It is going to melt all the way through.


At this point, I chose to blend the soup which I recommend. It is only blended part way, as I wanted some chunks of vegetables present. I used an Immersion Blender, but if you don’t have one, you can carefully ladle soup into a blender and do it that way.


Once the soup is blended, add the cheese.


Simmer on low until all the cheese is melted.


Once the cheese is melted, you are done! Serve and enjoy with a good piece of bread or your favorite crackers.


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