This 30-minute recipe for broccoli and cheddar soup is a comforting delight, with a rich and creamy texture, abundant in cheese and a mix of tender vegetables. This soup is one of my favorites; it reminds me of the days when my kids were little, and Panera was one of their favorite restaurants. They would order their favorite, mac and cheese, and I would go for this soup with a half-sandwich. No matter how many times I went per month, I always ordered the same thing. This recipe is a version similar to that soup. It might have a few more or fewer ingredients, but what I do know is that it’s a very comforting homemade soup, full of nutrients. It’s thick and has that melty cheese in every spoonful. Here, I’ll show you and share my easy and simple version.
Ingredients:
3 cups broccoli florets
2 tablespoons unsalted butter
1 cup chopped celery
1 cup chopped leeks
1 small potato
1 cup chopped onion
1 cup chopped carrots
1 tablespoon minced garlic
Fresh thyme
2 cups chicken or vegetable broth
2 cups water
1/2 cup heavy cream
2 cups shredded cheddar cheese
Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, leeks, potato, garlic, and thyme, sautéing until they are softened.
2. Add the broccoli florets and simmer until tender but still vibrant.
3. Pour in the chicken broth, water, and let it boil for about 7 minutes.
4. Use an immersion blender to puree part of the soup, leaving some chunks for texture.
5. Reduce the heat to low and add the heavy cream and shredded cheddar cheese, stirring until melted.
6. Season with salt and pepper to taste.
7. Garnish with croutons and broccoli bits.