It’s quickly turning into fall here in Western Pennsylvania, so it’s time to dust off the homemade soup recipes and get to work. I’m a huge fan of Panera Bread’s broccoli cheese soup. It’s so rich, creamy and filling. I just happened to come across this broccoli cheese soup recipe the other day and was inspired to try it.
This soup recipe is really quite simple to make. I whipped it up in no time and was pleasantly pleased with the result. It’s so thick and loaded with lots of great flavor. I’ve had a few broccoli cheese soups before that were kind of greasy but this is not like that at all. I bought two small sourdough breads and served the broccoli cheese soup in bread bowls for me and my hubby. A nice hearty fall dinner!
Broccoli Cheese Soup
2 tablespoons unsalted butter
1/4 cup diced onion
1 stalk celery, diced
3 cloves garlic, minced
2 cups broccoli florets cut into very small pieces
2 cups chicken broth
2 cups skim milk
1/2 cup flour
1 cup grated sharp cheddar cheese
Salt and pepper, to taste
1. Melt the butter in a large pot over medium heat, add the onions and celery plus a pinch of salt and pepper and cook until soft. Add garlic, cook for another minute.
2. Add the broccoli and the chicken broth and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.
3. In a separate bowl, whisk together flour and milk until fully combined. Add this mixture to the pot, stirring gently. The soup will thicken.
4. Once the soup thickens, add the grated cheddar cheese and salt and pepper to taste.