This broccoli cheddar soup is sort of a copycat recipe from Panera, but I honestly haven’t had the soup there as it has chicken fat/broth, wine and a ton of other ingredients I am sure my body does not need, so I can’t say with absolute certainty if the flavors are spot on or not, but what I am certain is that this is a soup my picky little eaters, ask for again and again during cold winter months probably because of the cheesy creamy texture, and a win for me because it is loaded with hidden veggies. 

We have So. Many. Bowls. Of. Soup during the cooler days, and this one is perfect for those nights when you’re craving some warm comfort food and it comes together in under 30 minutes.

Ingredients:

• 2 heads broccoli with stems (about 1 lb. total)
• 1 tbsp. olive oil, plus more for serving.
• 2 tbsp. unsalted butter
• 1 medium leek, sliced (about 2 cups) or 1 medium onion, diced.
• 1.5 tsp garlic chopped.
• 2 cups Russet or Yukon Gold potatoes, peeled and cut into 1″ cubes (optional)
• 1 cup shredded carrot
• 1-2 cups baby spinach (optional)
• 1/2 cup heavy cream
• 3 1/2 cups veggie or chicken stock
• 1 tsp. salt
• ½ tsp freshly ground black pepper
• 2 cups extra-sharp Cheddar cheese, shredded, divided.
• Baguette slices
• Freshly ground black pepper and extra grated cheese, for serving

Method:

1. Cut broccoli florets off stems: chop into 1-inch pieces. Peel stems and cut into ¼-inch slices.
2. Heat butter with olive oil in a large, heavy-bottomed pot over medium high.
3. Add onion or leeks, and sauté until softened and translucent, and then add garlic and sauté for 1 minute.
4. Add broccoli and stem slices, carrots,  potatoes and spinach if using.
5. Stir in stock, scraping any browned bits from the bottom of the pot, season with salt and pepper, to taste.
6. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
7. Blend soup with an immersion blender until smooth.  Stir in heavy cream.  Cook for 3-4 minutes, then remove from heat; and stir in 1 cup or a little more of cheese, about ¼ cup at a time, stirring so that the cheese melts between each addition, then adjust seasoning.
   
   

Serve immediately with baguette slices and shredded cheese, croutons, freshly ground black pepper, and a drizzle of oil for garnish.

I serve these in bread bowls just like Panera!

If the soup is still on heat and you add cheese, the cheese will curdle or break and make the soup grainy. So add at the end a little at a time and stir.

Also important to use freshly shredded cheddar cheese rather than pre-shredded cheese.