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  • 2 TBLS olive oil
  • 2 TBLS butter
  • 1/4 white onion, minced
  • 1 clove garlic, minced
  • 1 stalk celery, minced
  • 2 baby carrots, grated
  • kosher salt/pepper
  • 2 heaping TBLS flour
  • 2 C chicken stock or broth
  • 2 bay leaves
  • 6 C fresh broccoli
  • 1 small Parmesan rind (optional)
  • 2 C heavy whipping cream
  • 1 1/2 C sharp cheddar cheese, shredded
  • shredded cheddar cheese for garnish
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This recipe for Broccoli Cheddar Cheese Soup may just be the best your ever tasted! I am not just saying that because I created it…well maybe…haha! It’s relatively easy to prepare and can be done in about thirty minutes or so. As for the bread bowl…that I did purchase from none other than, Panera Bread. I am not that talented yet to go about making my own bread bowl…maybe someday…just not today! You can also serve in a big soup bowl garnished with extra cheddar cheese and maybe throw in a few croutons!

Love soup as much as I do? Check out my other soup recipes by clicking here!

broccoli cheddar soup in a bread bowl

Heat up the olive oil and butter in a soup pot. Add in the onions, garlic, celery and carrots. Season with kosher salt and pepper. Yes…you did read that right…only two tiny, little baby carrots, grated. Soften, not brown, for just about five minutes.

Once the vegetables have softened, coat them with the flour. Stir to fully coat the vegetables and to cook off the flour taste. This will take a minute or so. Slowly whisk in the chicken stock, until it is all combined. The mixture should not be too thick at this point…if it is, add a touch more stock.

Add in the broccoli, bay leaves and Parmesan rind (you can leave out if you do not have one, but I encourage you to buy a container at your local grocery store and keep in the freezer). Turn down the heat to low and allow to simmer for about 10 minutes.

Remove and discard the bay leaves and Parmesan rind. Turn the heat up to medium. Stir in the heavy whipping cream. Take an immersion blender (you should have one of these in your kitchen…click here for one like I use) and just pulse a few times to break up the larger pieces of broccoli. This can also be done in a blender…just be careful…the mixture is HOT! Allow everything to heat through another five minutes. You will notice the soup will start to thicken just a bit.

Turn off heat and slowly…I mean very, very slowly whisk in the shredded cheddar cheese…just a handful at a time. If you dump the cheese in all at once…it will clump. You want smooth!

Serve up this Broccoli Cheddar Cheese Soup in bread bowls or soup bowls. Garnish with extra shredded cheddar cheese and ENJOY!

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