Broccoli Cheddar Soup

I love kitchen gadgets. And what’s even better is getting to use them. This soup recipe is currently the #1 reason why I own an immersion blender. It reminds me of a slightly heartier version of Panera Bread’s soup, with the bread as the final touch. Perfect meal after a cold rainy day. If that’s not convincing enough here is a direct quote from Brent, “MmmMmm!!”.


6 Tbsp unsalted butter

1 small onion, chopped

1/2 cup all-purpose flour

2 cups half-and-half

3 cups low-sodium chicken broth

2 bay leaves

1/4 tsp nutmeg

Salt and pepper

4 cups broccoli florets

1 large carrot, diced

2-1/2 cups grated sharp white and yellow cheddar cheese, plus more for garnish

Loaf of harvest grain bread


  1. Melt the butter in a large pot over medium heat.
  2. Add the onion and cook until tender, about 5 minutes.
  3. Whisk in the flour and cook until golden, 3-4 minutes, then gradually whisk in the half-and-half until smooth.
  4. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.
  5. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  6. Add the broccoli and carrot and simmer until tender, about 20 minutes.
  7. Discard the bay leaves. Puree the soup in the pot with an immersion blender (or in small batches with a blender), making sure to leave the desired amount of chunks.
  8. Add the cheese to the soup and whisk over medium heat until melted.
  9. Serve with toasted slices of the harvest grain bread.

Source: Food Network

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