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Schlotzsky's Broccoli Cheese Soup Recipe
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Schlotzsky's Broccoli Cheese Soup Recipe

Make our Schlotzsky's Broccoli Cheese Soup Recipe at home. With our Secret Restaurant Recipe your Broccoli Cheese Soup will taste just like Schlotzsky's.
Prep Time30 minutes
Active Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Cheese, Soup
Yield: 4 Bread Bowls of Soup

Ingredients

  • 6 tablespoons unsalted Butter
  • 1 small Onion chopped
  • 1/4 cup All-Purpose Flour
  • 2 cups Half and Half
  • 3 cups Low Sodium Chicken Broth
  • 2 Bay Leaves
  • 1/4 teaspoon freshly grated Nutmeg
  • Salt and freshly ground Black Pepper to taste
  • Four 7-inch Sourdough Bread Bowls round loaves
  • 4 cups about 1 head Broccoli Florets
  • 1 large Carrot diced
  • 2 1/2 cups about 8 ounces grated Sharp White and Yellow Cheddar Cheese, + more to serve

Instructions

Soup

  • Place a large Dutch oven over medium heat.
  • Add butter and melt. Do not burn.
  • Add onion. Cook until tender, about 5 minutes.
  • Add flour. Whisk and cook until golden, 3 to 4 minutes.
  • Slowly add half-and-half, whisking constantly, until smooth.
  • Add chicken broth, bay leaves and nutmeg.
  • Season, to taste, with salt and pepper.
  • Increase heat very slightly and bring soup to a simmer. Reduce the heat to medium low and cook, uncovered, until thickened, about 20 minutes.

Bread Bowls

  • While soup is cooking, prepare the bread bowls. Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.
  • Remove the bread top.
  • Hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Soup

  • Add broccoli and carrot to soup. Simmer until both are tender, about 20 minutes.
  • Remove soup from heat and allow to cool slightly.
  • Remove and discard bay leaves.
  • Add soup, in batches, to a blender. Purée until smooth - You will still have flecks of carrot and broccoli. Alternately, purée soup in the pot with an immersion blender.
  • Return soup to the pot.
  • Heat back up over medium heat.
  • Add cheese. Whisk until melted.
  • Add up to 3/4 cup water if the soup is too thick.
  • Taste. Add more salt and pepper, to taste, if needed.
  • When soup is ready, ladle into the bread bowls.
  • Sprinkle with remaining cheese.
  • Serve immediately.

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