Soups and Sides: Broccoli Cheddar Soup

By Melina Galacatos, Audrey Parkin, Helena McGinley, and Katherine Loghinov, Online Editors, News Copy Editor, and Contributing Writer

Blueprint photo by Audrey Parkin

   Welcome to Soups and Sides, where each month we take a deep dive into the history and recipes of various soups and sides. This month’s soup recipe is based on Panera’s broccoli cheddar soup, with a few extra touches that makes it a Blueprint special.

Broccoli cheddar soup was created in the 1990s after President Bush publicly declared his hatred for broccoli, shortly after Campbell’s release of cream of broccoli soup. In response, Campbell’s launched a campaign titled “How to Get President Bush to Eat Broccoli,” inviting customers to send in their revolutionary home recipes using Campbell’s cream of broccoli soup. Made with a creamy, cheesy base and warm, aromatic spices, Priscilla Yee’s broccoli-cheddar soup won the competition. Campbell’s partnered with Yee and used her recipe as an inspiration to create canned broccoli cheddar soup, a world-rocking revelation that forever changed the meaning of soup for innumerable years to come.

Ingredients:

• 1/4 cup butter

• 1/2 medium chopped onion

• 1/4 cup flour

• 2 cups half-and-half cream

• 2 cups low-sodium chicken stock or broth

• 1/2 lb broccoli (about 3 cups), chopped into bite size pieces 

• 1 cup carrot, julienned (can buy matchstick carrots in produce section)

• 1/8 tsp nutmeg, (optional but brings out the flavor)

• 8 oz grated sharp cheddar cheese (and more for snacking)

• Salt and pepper (to taste)

• 1/4 tsp turmeric

• Bread to dip (optional)

Instructions:

• Melt the butter and sauté the onions on the stovetop until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

• Whisk in the half & half and chicken broth. You can also use heavy cream.

• Add the broccoli florets and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.

• Add salt and pepper. You can leave soup chunky or blend about 1 cup of the soup with an immersion blender and stir it in for a smoother soup.

• Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg and turmeric if desired.

• Optional: serve with crusty bread.