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Paso Robles Rolling Hills And Colorful Autumn Colors
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Central Coast Food & Wine Journal

Learn about the latest food and wine happenings, as well as our recommendations for dining, wine-tasting, and relaxing.


Central Coast Food Tours’ Recipe for Broccoli Cheddar Soup

Here’s Central Coast Food Tours’ Recipe for Broccoli Cheddar Soup.

Broccoli Cheddar Soup

We’ve all tasted Panera’s version and love it – but I wanted to do a lower fat, more vegetable-oriented version (but just as tasty!) This recipe includes broccoli, carrots, onions and parsnips – and it’s delicious!

This is a generous soup and encourages your crafting and contribution. If you prefer cauliflower or some other vegetable – you can adapt it. Get creative: consider all winter vegetables and use your favorites. Go with a theme of a single vegetable and taste along the way, adjust per your preferences.

  • 2 tablespoon melted butter
  • medium chopped onion
  • 1 medium chopped parsnip
  • 14cup melted butter
  • 14cup flour
  • 1/2 cup half & half cream
  • 1 1/2 cup of low fat milk
  • 3 cups chicken stock
  • lb. fresh broccoli (chopped into bite size pieces)
  • 1 cup chopped carrot
  • 14teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper
  • crusty bread
  1. Sauté onion, carrots and parsnip in butter. Set aside.
  2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half and low fat milk.
  3. Add the chicken stock. Simmer for 20 minutes.
  4. Add the broccoli. Cook over low heat 20-25 minutes.
  5. Add salt and pepper. I like to Purée in a blender to make for a soothing, smooth soup. Return to heat and add cheese. Stir in nutmeg.

    ENJOY!