Best EVER Broccoli Cheddar Soup

Our Sunday school class has had three ladies give birth in the last month. Babies are such a blessing – a little miracle from God. Like many churches, we have a meal ministry for families when they have a baby (or have surgery or a death in the family). I love participating in the new baby meals because I get to see the baby and because I remember what a blessing it was to us when I was exhausted and did not even want to think about cooking a meal. Any of you remember those days?

Yesterday, I was on the schedule to make a meal for one of our latest blessings born just last week on my son's birthday (November 13). I have been sticking to a usual “casserole” type pasta dish. I like it because I could bring it unbaked, then they could bake it when they were ready, or they had the option to freeze it if needed for later. Plus, it seemed to be a favorite among the families because I was asked for the recipe almost every time.

However, I don’t know what it was like at your house yesterday but it was 17 degrees and spitting snow when I woke up. The day was screaming, “Sooooooooup!” So I abandoned my original plan and made up a double batch of this delicious broccoli cheddar soup so I could share with the family and have some for us.

This recipe is an adaptation of a Panera Bread copycat recipe for their broccoli cheddar soup. This version is gluten free using cornstarch to thicken. If you have family allergic to corn and wheat/gluten, then you could use arrowroot powder in its place. Plus for this recipe, I use my delicious, healthy, beautiful homemade chicken stock I shared recently. This soup is WONDERFUL!!

Broccoli Cheddar Soup
printable recipe here

1/2 stick of butter (1/4 cup)
1/2 of a medium yellow onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, peeled and chopped small
4 cups broccoli florets (about 1 head)
2 1/2 cups grated cheddar cheese (about 8 ounces)
Salt and Pepper to taste
Bread Bowls, optional

In a large pot, cook the butter, onion, and garlic on about medium heat until tender.

Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.

Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Puree with an immersion blender until consistency of soup is desired (light chunks of broccoli or no chunks at all). Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls, if desired.

Makes about 4 servings.

This was after I had cooked the onions and garlic in butter, had added the chicken broth and half and half and wondered if I was going to have enough room for the broccoli after doubling it…

I chopped the carrots small but didn't worry too much about them since they will get semi-pureed. This here is added nutrition (and flavor).

Yay! It did all fit in my Dutch oven pot.

It’s been slightly pureed after the broccoli and carrot have cooked and the bay leaves are removed…

Then I just added the cheese, let it melt and we had the best EVER broccoli cheddar soup. If you try this and think yours is better then I want the recipe! ;) The nutmeg and bay leaves add a little extra character to this recipe that makes it wonderful, in my opinion (which probably isn't worth much, lol).

My sweet friend I delivered it to sent me a text last night that they ate the whole thing! Her two little boys even had two servings each they liked it so much. Home run!

Do you have a favorite soup recipe? I'd love to hear yours below. If it is broccoli cheddar soup then tell me how you make yours. It is fun to compare recipes. Hey, I'm on the lookout for a good white bean and ham soup recipe if you have one too!