Scrumptious Broccoli Cheddar Soup & Gruyere Herby Biscuits
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, American
- Cuisine: Dinner
- Diet: Vegetarian
Description
Soup has been my go to for Meatless Monday the past few weeks. The cooler days just call for homey soups and breads. Broccoli cheddar soup is definitely one of my favorites soup, probably tied with my New England clam chowder. And I know anyone who loves broccoli cheddar soup will say that Panera Bread has the best broccoli cheddar soup!
Now, I’m not going to say this is a Panera Bread copycat. Many of the ingredients are similar, but I find that I want homemade soups to be… well, more than what you get for fast food. More healthy. More flavorful. More loaded. Tender chunky carrots and broccoli. Fresh thyme. And a slight tang from the buttermilk that works just right with the cheddar cheese.
I’ve said it before and I’ll say it again.. when you want a cheese that melts, don’t buy the pre-shredded cheese from the dairy section! They’re coated in non-sticking agents, so they don’t melt in soups in the same way as freshly shredded cheese from a block of cheddar.
What really make this soup scrumptious are the biscuits! They are super easy to make and come out moist and flavorful and a perfect pairing for the soup!
What is better than a hearty homemade soup with fresh biscuits for Meatless Monday? I can’t think of one.
Enjoy!
Ingredients
Soup
3 cups broccoli
4 large carrots, cut to one inch then quartered
1 large sweet onion, chopped
6 cloves garlic
1 TB fresh thyme
2 TB butter
¼ cup flour
½ tsp paprika
3 cups vegetable stock
1 cup buttermilk
1 cup whole milk
½ cup heavy cream
¾ lb block cheddar, shredded
salt and pepper
1 TB olive oil
Biscuits
1 cup all-purpose flour
2 tsps baking powder
½ tsp baking soda
½ tsp salt
1 TB fresh rosemary, minced
½ TB fresh sage, minced
1 cup Gruyere, shredded
4 TBs butter, cut into small pieces
¾ cup heavy cream
Instructions
Heat the olive oil in a large soup pot over medium heat. Add in the carrots and onions and cook for about 5 minutes, or until the carrots start to tenderize, stirring often. Add the butter, garlic, and thyme. Once the butter is melted, sprinkle the flour into the pot, stirring until the flour has fully absorbed the butter and is lightly browned.
Slowly add in the vegetable stock, stirring constantly to blend with the flour roux. Once fully incorporated, add in the buttermilk, milk, heavy cream, and paprika. Season to taste with salt and pepper.
Add the cheese and broccoli to the pot, stirring until the cheese has melted. Bring the soup to a boil and then lower the temperature to low. Cover and simmer for 5 minutes while you prepare the biscuits.
Preheat the oven to 400°
In a large bowl, whisk together the flour, salt, baking powder, baking soda, rosemary, and sage. Using a pastry cutter or two knives, cut the butter and half of the Gruyere into the flour until crumbly. Fold in the cream and the remaining Gruyere, stirring until the flour is just moistened.
Pour the soup into a 9” by 13” baking dish. Form six biscuits, gently pressing flat and arrange evenly over the soup.
Bake for 25 minutes, or until the biscuits are golden.
Divide among bowls topped with a biscuit.
Enjoy!
Keywords: Broccoli Cheddar Soup, Gruyere Biscuits, Broccoli Cheddar Soup with Biscuits, Meatless Monday
