Broccoli and Cheese Soup

 

The other day I found a recipe on Pinterest that claimed to be better than Panera’s broccoli and cheese soup. As a devotee of soup, I felt that was high praise. Panera truly makes as good a broccoli and cheese soup as can be found in a chain restaurant. I know this because I am always ordering broccoli and cheese and am disappointed other places. The pinned soup didn’t live up to it’s claims, but I was emboldened to try my own hand. This is not Panera’s broccoli and cheese soup. It’s more like something you find in a bistro with artisanal cheeses, and it was good enough to share. The smoked gouda gives it a nice flavor, and also it sneaks in more vegetables! 
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Broccoli and Cheese Soup

1 T butter
1/2 C chopped celery
1 clove garlic, minced
3 T butter
1/2 C flour
2 1/4 C chicken stock
1 C carrot, shredded
1 summer squash, shredded
1 1/2 large heads broccoli, chopped into florets
1 bay leaf
2 C cheddar cheese, shredded
1/2 C smoked gouda cheese (generous), shredded
1 C cream whipped to a froth, or milk
1/2 tsp. nutmeg

Serves 6

In a large saucepan, melt 1 T butter over medium low heat and gently saute celery and garlic until celery is soft. Set veggies aside. In same saucepan melt 3 T butter and add flour. Slowly add chicken stock, stirring constantly. Add celery and garlic, carrot, squash, broccoli, and bay leaf. Simmer for 20 min. Stir in cheeses, cream, and nutmeg and heat until warm, not allowing it to boil.
Download the printable version