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Broccoli Cheddar Soup & BreadsticksBroccoli Cheddar Soup & Breadsticks
Broccoli Cheddar Soup & Breadsticks

Broccoli Cheddar Soup & Breadsticks

For this recipe, we took inspiration from the uber-comforting broccoli cheddar soup in a bread bowl you had as a kid — and that you can still find at eateries around town. It’s the soup loaded with healthy broccoli and carrots, so you feel virtuous about eating it, and rich in chicken stock and cheddar, so your tastebuds rejoice. From start to finish, this nostalgic soup is on the table in 40 minutes.
Recipe adapted from: The Girl Who Ate Everything
Recipe adapted from: The Girl Who Ate Everything
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Broccoli Cheddar Soup & Breadsticks
Broccoli Cheddar Soup & Breadsticks
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
FOR THE BROCCOLI CHEDDAR SOUP: 4 tablespoons unsalted butter
½ yellow onion, diced medium
2 garlic cloves, minced
¼ cup all-purpose flour
2 cups half & half
2 cups chicken stock
1 teaspoon Dijon mustard
3 cups small broccoli florets
1 cup matchstick carrots
2 cups shredded sharp cheddar cheese, plus more for garnish
¼ teaspoon L&B Ground Nutmeg
Kosher salt, to taste
Freshly ground black pepper, to taste
Tabasco , to taste
Chopped parsley, for garnish
FOR THE BREADSTICKS: 1 loaf focaccia bread
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
½ cup freshly grated Parmesan cheese
Directions
  1. Heat oven to 350 F.
  2. To make the soup: Melt the butter in a Dutch oven over medium-high heat. Add the onions and sauté until soft, about 3 minutes.
  3. Stir in the garlic and cook until fragrant, 30 seconds.
  4. Sprinkle the flour over the onions and garlic and whisk to form a paste. Cook, whisking, for 1 minute.
  5. Slowly pour in the half & half and chicken stock, while whisking, to incorporate the flour mixture.
  6. Whisk in the Dijon mustard.
  7. Bring the mixture to a simmer, stir in the broccoli and carrots, and return to a simmer. Cook over low heat for 20 to 25 minutes, until the soup is thick and the vegetables are tender.
  8. Meanwhile, to make the breadsticks: Cut the focaccia in half and then slice each half into ½-inch thick batons and place on a rimmed baking sheet, leaving space in between the breadsticks.
  9. Drizzle the olive oil over the breadsticks and season with salt and pepper. Sprinkle the Parmesan over the breadsticks.
  10. Bake for 7 to 10 minutes, until lightly brown. Cool on the baking sheet.
  11. To finish the soup, sprinkle in the cheese, about ½ cup at a time, whisking and melting the cheese between each addition. Repeat until all the cheese is added.
  12. Stir in the nutmeg and season the soup with salt, pepper and Tabasco, to taste.
  13. Ladle the soup into bowls, garnish with more cheddar and parsley and serve with breadsticks.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
FOR THE BROCCOLI CHEDDAR SOUP: 4 tablespoons unsalted butter
Minnesota Creamery Unsalted Butter
Minnesota Creamery Unsalted Butter, 1 Pound
$4.69$4.69/lb
½ yellow onion, diced medium
Yellow Onions
Yellow Onions, 0.5 Pound
Huge Deal
$0.80 avg/ea was $1.15 avg/ea$1.59/lb
2 garlic cloves, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
¼ cup all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
2 cups half & half
Organic Valley Organic Half & Half
Organic Valley Organic Half & Half, 32 Ounce
$6.59$0.21/oz
2 cups chicken stock
Swanson Chicken Stock
Swanson Chicken Stock, 32 Ounce
$3.19$0.10/oz
1 teaspoon Dijon mustard
Koops' Dijon Mustard
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
3 cups small broccoli florets
Mann's Organic Broccoli Florets
Mann's Organic Broccoli Florets, 10 Ounce
$5.99$0.60/oz
1 cup matchstick carrots
Juicing Carrots
Juicing Carrots, 0.5 Pound
$0.65 avg/ea$1.29/lb
2 cups shredded sharp cheddar cheese, plus more for garnish
Kraft Shredded Sharp Cheddar Cheese
Kraft Shredded Sharp Cheddar Cheese, 8 Ounce
$3.99$0.50/oz
¼ teaspoon L&B Ground Nutmeg
L&B Ground Nutmeg
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Freshly ground black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Tabasco , to taste
Tabasco Brand Red Pepper Sauce
Tabasco Brand Red Pepper Sauce, 2 Ounce
$2.29$1.15/oz
Chopped parsley, for garnish
Italian Flat Leaf Parsley Bunch
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
FOR THE BREADSTICKS: 1 loaf focaccia bread
Izzio Artisan Bakery Rosemary Garlic Focaccia Bread
Izzio Artisan Bakery Rosemary Garlic Focaccia Bread, 11 Ounce
$4.99$0.45/oz
2 tablespoons extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Freshly cracked black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
½ cup freshly grated Parmesan cheese
Sartori Grated Parmesan Cheese
Sartori Grated Parmesan Cheese, 7 Ounce
$5.79$0.83/oz

Directions

  1. Heat oven to 350 F.
  2. To make the soup: Melt the butter in a Dutch oven over medium-high heat. Add the onions and sauté until soft, about 3 minutes.
  3. Stir in the garlic and cook until fragrant, 30 seconds.
  4. Sprinkle the flour over the onions and garlic and whisk to form a paste. Cook, whisking, for 1 minute.
  5. Slowly pour in the half & half and chicken stock, while whisking, to incorporate the flour mixture.
  6. Whisk in the Dijon mustard.
  7. Bring the mixture to a simmer, stir in the broccoli and carrots, and return to a simmer. Cook over low heat for 20 to 25 minutes, until the soup is thick and the vegetables are tender.
  8. Meanwhile, to make the breadsticks: Cut the focaccia in half and then slice each half into ½-inch thick batons and place on a rimmed baking sheet, leaving space in between the breadsticks.
  9. Drizzle the olive oil over the breadsticks and season with salt and pepper. Sprinkle the Parmesan over the breadsticks.
  10. Bake for 7 to 10 minutes, until lightly brown. Cool on the baking sheet.
  11. To finish the soup, sprinkle in the cheese, about ½ cup at a time, whisking and melting the cheese between each addition. Repeat until all the cheese is added.
  12. Stir in the nutmeg and season the soup with salt, pepper and Tabasco, to taste.
  13. Ladle the soup into bowls, garnish with more cheddar and parsley and serve with breadsticks.