Broccoli Cheddar Soup

Jordan has dipped his toe back into the sourdough breadmaking waters, and all I want are comfort classics that pair perfectly with a warm, toasty chunk of sourdough bread. My fixation last week - Broccoli Cheddar Soup. Once we settled on having a soup night, classic broccoli cheddar was all I could think of. Specifically, it was that classic Panera version that was heavy on the mind. Laugh all you want but if there’s one thing Panera has got in the bag, it’s the recipe for their broccoli cheddar soup. It’s honestly perfect. Thick, creamy, cheesy - we’d all be so lucky as to have a peak at that recipe. I’ve tried making broccoli cheddar soup several time before, and it has never quite hit the spot. But this one did! I’ll chalk it up some serious recipe research + trying a new technique despite being skeptical. All I can is I’ve found a broccoli cheddar soup I actually enjoyed, and I’ll certainly make this one again in the future!

 
 

Don’t blend all the soup!

Why haven’t my broccoli cheddar soups hit the spot in the past? I’ve made several variations + experimented with a fair share of recipes. Honestly - they’ve all been kind of duds. Either their too liquidy, the color is unappetizing, or they just leave something to be desired flavor-wise. This recipe did not miss! It was thick + creamy, and the overall texture was the perfect broccoli cheddar consistency. The color (a very important component of this soup) leaned in the direction of the cheddar component, and that really sealed the deal for me.

Trick number 1 - only blend half of the soup. I’m used to just putting my immersion blender + going to town on the whole thing. Pureeing to silky heaven is usually my MO, and boy is that the wrong approach. Cut the broccoli florets into small chunks, and only puree half so the rest add some texture + a pleasant chunkiness to the soup. It kind of makes everything feel a bit more hearty, and I loved it! Blending up half of the soup still makes the soup brothy enough so that the cheese easily melts right in, and honestly it’s just so yummy.

A whole new use for toasted sourdough

Trick number 2 - blend toasted sourdough croutons right into the soup. This method blew my mind! The key is to heavily toast (but not burn) the breadcrumbs so they are truly crunchy. No soft bits! Every single one of those suckers goes right into the blend with the veggies + is pureed to help thicken the soup. Spoiler - works like a dream!

Important to note - you add such a minimal amount of bread into the soup for the blending portion, so it’s still totally appropiate to have a slice of sourdough on the side for dipping purposes. Just saying!

 
 

Add all the veggies

And for the finale - trick number 3 - add so much more than just broccoli + cheddar! Probably an obvious statement, but the point being that the carrot, onion, and herbs that get added into this soup play such a key role in making it delicious. I went heavy on the carrot (because I love them) and was so happy with my end result.

A fun comfort-classic to have at home, and the perfect pairing for some homemade sourdough. Delicious and one recipe I deem worth making again!

For the soup

  • 2 slices of sourdough cut into cubes (a little more than 1 cup), plus more sourdough for serving

  • EVOO

  • 1 yellow onion, diced

  • 3 cloves garlic, minced

  • 1 shallot, minced

  • 1 large carrot, shredded

  • 1 tsp fresh thyme leaves

  • 6 c. chicken broth

  • 1 1/2 tsp cornstarch

  • 12 ounces broccoli, florets cut into bite size pieces + stem finely chopped

  • 1 cauliflower, florets cut into bite size pieces (about 2 1/2 cups)

  • 1/3 c. heavy cream

  • 1/3 c. soymilk

  • 1 tbsp Dijon

  • 2 c. shredded cheddar cheese

  • Salt + pepper

  • Red pepper flakes

Preheat the oven to 350. Toss the sourdough with about 1 tbsp of the EVOO. Place the sourdough on a parchment lined baking sheet + roast until the bread to crispy and deep golden brown in color. Pull the bread from the oven & let it cool completely.

As the bread toasts, start making the soup. Place a large Dutch oven over medium heat. Add in 3 tbsp of EVOO to the pot. Add in the onion, garlic shallot, and carrot, cooking for about 10 minutes (until the onions are soft and tender). Add in the thyme and a pinch of salt + pepper. Mix the cornstarch with 2 tbsp of water + set sadie. Add in the broccoli + cauliflower, and then pour in the cornstarch mixture followed by the broth. Stir the veggies + broth, and increase the temperature to high. Once the soup is boiling, cover the pot + turn the temperature down to low. Continue to cook for 10-12 minutes - until the broccoli florets are soft and tender.

Transfer about half of the veggies in the soup to a blender (snag mostly veggies + not too much broth) with heavy cream, soy milk, mustard, and croutons. Puree until the mixture perfectly smooth. Pour the pureed mixture back into the soup pot - stir the pureed portion + chunked up veggies together. Turn the heat back to medium-low. Once the soup is back to warm, add in the cheese a small handful at a time, mixing until the cheese is fully dissolved into the soup. Continue to mix in the cheese this way until all 2 cups are mixed in.

Serve the hot soup in warmed bowls with extra cheese + thyme sprinkled on top, and sourdough on the side. Enjoy!

Lesley ZehnerComment