Go ahead, say what I know you’re thinking.
Yes, I agree. It would have been nice if I had posted this recipe sooner, as it is the perfect antidote for a cold, blizzarding day.
If you’ve ever had Panera’s Broccoli Cheddar Soup, you will go bananas for this.
I did think about posting it yesterday but then I decided that it would be pure torture to dangle this soup in front of you, knowing damn well that you probably didn’t have easy access to 8 ounces of Velveeta.
I figured you did have access to all the ingredients for the Peanut Butter Pretzel Bites, so I wasn’t being completely unreasonable.
I saved it for today, when you can go to the store and purchase all the ingredients.
And I suggest you make it today’s priority.
Broccoli and Cheese Soup
Ingredients
- 3 tbsp. butter
- 1/2 small onion, chopped
- 1/4 C flour
- 1 C 2% milk
- 1 C heavy cream
- 3-4 C low-sodium chicken broth
- 1/4 tsp. nutmeg
- 2 bay leaves
- 1 large carrot, grated or julienned
- 4 C broccoli florets
- 8 oz. Velveeta Cheese or Cheddar, cubed into small pieces
- salt and pepper
- bread boules, for serving (optional)
Directions
- Melt the butter over medium heat. Add onion and cook until tender. Set aside.
- In a pot over medium heat, whisk flour, milk, and cream until smooth. (The roux may appear lumpy, but it’s fine). Add at least 3 cups of chicken stock, whisking all the time, until the roux thins out. Add nutmeg and bay leaves. Season with salt and pepper. Let simmer, uncovered, for 20 minutes.
- Add onions, broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.
- Add cheese to the soup, and whisk until melted. If the soup is too thick, add the additional cup of stock.
- To prepare bread boules, use a sharp knife to slice the top off, cut a circle into the loaf. Hollow the bread out with your fingers. Pour soup into boule and serve.
Now go ahead. Take a spoonful.
With “the littlest spoon in America,” as Lloyd called it.
Amazing, right?! Pretty damn close, if not identical, to the Panera version! This is still nowhere near healthy for you. I was all, “I’m going to try a bite and let Lloyd have the rest",” until I tried a bite and, well…
There was no turning back.
I would like to make it clear that I attempted to make this a lightened up version, but couldn’t find Velveeta Light. I bought regular Velveeta on impulse, and then didn’t want to waste it. Next time, I’ll just skip right over that stuff and get real cheddah. I also couldn’t find julienned carrots, so I had to grate them by hand, resulting in the loss of the tops of about 3 fingers. I used 1 C of 2% and 1 C of heavy cream simply because that was what I had on hand. You could use half and half, or try it with a different milk, but I’m not sure how the consistency would be. 
This bowl boule of soup will leave you and your belly blissfully happy.
The luscious cheese soup is velvety smooth. Rich, and creamy, this soup delivers a mild but delightful flavor. The nutmeg lends the it the slightest earthy taste. The broccoli and carrot are more like decoration in this dish. It was like whoever dreamed up this soup felt the need to compensate for the fat and calories by throwing in some vegetables as an afterthought. This dish is pure comfort in a boule.
This was another winner for 2011! And I just happen to have 8 more ounces of Velveeta in the fridge…
I’ve set the bar pretty high for Lloyd’s taste buds so far.
Luckily, the kid still thinks McDonald’s is fare.
