Broccoli & Cheddar Soup with Homemade Breadsticks

The weather in Connecticut is finally starting to feel like fall. I really love the cold weather because for me, that gives me an excuse to make a big pot of soup and curl up next to the fire. I am such a big soup fan that I could make different kind each day of the week and be happy! The inspiration for this meal came to me one chilly night where I just wanted something comforting and hearty. Think Panera’s broccoli and cheddar soup, and olive gardens pillowy soft breadsticks but better! I had some beautiful broccoli that I got locally from Sport Hill Farm in Easton, Connecticut, that I wanted to use up, and everything else I already had in the pantry. I hope that this keeps you warm and brings you comfort! Enjoy!!

Broccoli & Cheddar Soup

Ingredients:

1 small yellow onion diced small

2 cloves garlic minced

1/2 cup (about 3-4) carrots diced small

1/4 cup celery diced small

1 TBSP olive oil

3 cups broccoli florets diced into bite size pieces (I used the stems too)

1 cup baby yellow potatoes quartered

2 cups chicken stock

1 cup water

1 cup skim, soy or almond milk (I used soy to make it healthier but I’m sure it would be delicious with heavy cream or half n half)

1 tsp salt (or more to taste)

1/4 tsp black pepper

1/2 tsp paprika

1/2 tsp dry mustard powder

Pinch cayenne pepper

8 oz cheddar cheese grated (I added a little sour cream in addition to the cheddar cheese it was delicious)

Can garnish with crispy bacon & scallions

Directions:

1. Cook onion, carrot, celery and garlic in a large sauce pot with 1 tbsp olive oil until soft.

2. Stir in salt, pepper, paprika, cayenne and mustard powder.

3. Add in broccoli and potatoes and top with the chicken stock and water. Bring to a boil and let cook about 10 minutes or until potatoes are tender.

4. Carefully ladle soup into blender and blend in batches until soup is smooth. Some chunks are okay for texture.

5. Over low heat Add in milk and grated cheese. You can adjust consistency by adding a little more water or chicken stock if needed.

6. Stir until cheese melts and taste for seasoning. Garnish with crispy bacon and scallions and enjoy!

Breadsticks

For the dough:

1 cup plus 2 tablespoons warm water

1 1/2 teaspoons instant yeast

2 tablespoons granulated sugar

3 tablespoons unsalted butter, melted

1 3/4 teaspoons salt

3 1/2 cups bread flour (all purpose works fine too)

For the garlic & butter sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

Directions

1. In the bowl of a standing mixer, combine the water, yeast, sugar, and butter. Add in the salt. Attach the dough hook to the mixer and begin to gradually add the flour on low speed. Increase speed to medium and knead the dough for about 7 minutes, or until it is smooth and elastic.

2. Remove the dough to a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 1/2 hours.

3. Divide the dough into 12 portions. Roll each piece of dough into a 7-inch log. Place the dough logs on nonstick baking mat or parchment-lined baking sheets, cover, and let rise until doubled in size, about 1 hour.

4. Preheat the oven to 400°F. Bake for about 12-15 minutes, or until golden brown.

5. While breadsticks are baking, make the garlic and butter sauce. In a small frying pan, melt the butter over medium heat and add minced garlic. Saute the garlic for 1-2 minutes until soft but not too colored and add in salt and garlic powder. Remove from the heat and keep on the side until bread sticks are ready.

6. Remove from breadsticks from oven and immediately brush with melted butter mixture. Serve warm and enjoy!