I was cleaning out my freezer the other day and I had a giant bag of frozen broccoli. I wasn’t really in the mood for roasted veggies, just craving something different. Looking in the fridge, I realized we had shredded cheddar cheese of course, the classic Broccoli Cheddar Soup immediately came to mind.
Now sure, this soup is great a cold winter day and well, it has been a bit chilly here lately in Chicago. But since Shavuot starts in just a couple days, this is a great time for this soup to shine. Hello CHEESE!
Growing up in Omaha, Nebraska, we kept kosher in the house. but at that time, we were still eating out at non-kosher restaurants. My dad would take my younger sister Avi and me to Panera Bread on occasion and our order of choice was the Broccoli Cheddar Soup. Sometimes with the bread bowl. I mean, it’s a great idea in theory, but really, it’s just too much. I have no idea how we would devour the soup AND the bread bowl. Growing kids, I guess, HA!
How fun is it to recreate classic restaurant dishes at home? The food don’t always turn out exactly as we remember, but the moment I tasted this soup, I was instantly brought back to my childhood. Sitting at the booth at Panera with my sister and my dad, eating this soup just reminds me of home. Pure nostalgia. I guess that’s the whole idea of comfort food!
This soup does the trick. Not only is it homey and comforting, but it’s ridiculously easy, with only a handful of ingredients. Oh and it reheats well – perfect for a yom tov meal.
I hope you get as much joy eating this as I did. 🙂 Happy Shavuot!
Don’t forget to check out our other Shavuot recipes here!
- 4 Garlic cloves, minced
- 3 cups Low-sodium vegetable broth
- 1 cup Heavy Cream
- 4 cups Broccoli florets Use frozen to make it SO much easier!
- 3 cups Shredded cheddar cheese
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tbsp. Butter, or ghee
In a large pot, melt the butter or ghee on medium heat and cook the garlic for about 1 minute
Add the broth, broccoli, heavy cream, salt and pepper and bring to a boil
Simmer the soup covered for about 20 minutes, or until the broccoli is tender
Reduce the heat to low and blend the soup with an immersion/stick blender. If you want to keep chunks of broccoli, you can either use a slotted spoon to take some out, or just blend until most of it is pureed
Turn off the heat and add in the cheddar cheese about 1/2 cup at a time and immediately blend using your immersion blender. If you saved some broccoli for texture, return it to the soup and stir. This is a trick I learned from reading other bloggers and reading cookbooks for this post - blending the cheddar cheese into the soup helps not only to thicken but it prevents the cheese from getting clumpy in the soup
Serve hot with extra cheddar cheese sprinkled on top (and I added a crazy of fresh pepper to garnish too). Bread bowl optional. 🙂