My kids often ask for me to take them to the broccoli cheese soup restaurant for lunch. The other name for the restaurant is Panera Bread. It is quite funny that Alex loves this soup because he is the only kid that I have ever known that claims to not like cheese. Tonight I decided to make brocoli cheese soup at home and hope that it passed the kid taste test.
The kids were very restless while I was cooking. This is probably because we went on a field trip to a chocolate factory earlier in the day. I asked Alex and Ava build a fort in the living room with pillows and blankets and I threw Audrey in the sink while I cooked.
I find myself doing this quite often with Audrey since Shane has been away. She doesn’t mind it at all and it kills two birds with one stone….keeps her busy while I cook and it’s her bath time!
I made the soup, poured it into bowls, and set it on the table. I held my breath as Alex and Ava took a bite. I think they were amazed that I had actually done it. Yes, this tasted just like the soup from the broccoli cheese soup store..SCORE!
Alex ate a huge bowl, he declined desert his tummy was so full. Audrey flung soup everywhere, yep, she required another bath.
This recipe makes a large batch of homemade broccoli cheddar soup, enough for one dinner and several lunches. If you don’t want such a large batch the recipe can easily be cut in half. I could eat this for breakfast, so no soup will go to waste in our house!
Here is what you need: (you can print recipe at the bottom)
1/2 cup + 2 tablespoons butter, 1 medium onion chopped, 1/2 cup flour, 4 cups half & half, 4 cups chicken stock, 1 lb fresh broccoli chopped, 2 cups chopped carrot, 16 ounces grated/shredded sharp cheddar cheese, 1/2 teaspoon nutmeg, 1 teaspoon sea salt, 1 teaspoon black pepper
I use organic ingredients and I also use my food processor to chop the onion, broccoli, and carrot.
Here is what you do: (you can print this recipe at the bottom)
Saute onion in 2 tablespoons of butter and set aside.
Melt 1/2 cup of butter over medium heat in a large pot. Whisk in flour. This will make a paste like roux, stir constantly for 4 minutes then slowly whisk in half & half and chicken stock.
Turn heat to low and simmer for 20 minutes. After 20 minutes add the broccoli, carrots, and onions.
Cook for 25 minutes then stir in cheese, nutmeg, salt and pepper.
Cook for 5 more minutes then serve.
- ½ cup + 2 tablespoons butter
- 1 medium onion chopped
- ½ cup flour
- 4 cups half & half
- 4 cups chicken stock
- 1 lb fresh broccoli chopped
- 2 cups chopped carrot
- 16 ounces grated/shredded sharp cheddar cheese
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Saute onion in 2 tablespoons of butter and set aside.
- Melt ½ cup of butter over medium heat in a large pot. Whisk in flour. This will make a paste like roux, stir constantly for 4 minutes then slowly whisk in half & half and chicken stock.
- Turn heat to low and simmer for 20 minutes.
- Add the broccoli, carrots, and onions.
- Cook for 25 minutes.
- Stir in cheese, nutmeg, salt and pepper.
- Cook for 5 more minutes then serve.
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