I wish soup season would never end— I’d like to nosh on this Broccoli Cheddar Soup with super cheesy cheese straws year-round! Is that asking too much? I think not.
As kids, Broccoli Cheddar Soup was our favorite!! We’d never make a fuss when it was on the menu, especially because my mom usually served it with a giant piece of garlic bread. #carbsforlife
These days, I’m still all about a garlic bread situation but also VERY into these Puff Pastry Cheese Straws. They’re festive, fun and super easy to make!! Especially because we’re not wasting our time making homemade puff pastry – honestly haven’t even considered making my own since culinary school! It’s incredibly labor intensive. Instead, we’re snagging some frozen puff pastry from the market and going to town!
This soup is majorly delicious. Loaded with the perfect amount of spice, plenty of shredded Cheddar cheese (because almost all great soups have cheese) and broccoli. If you’re in a pinch for time, frozen broccoli florets are absolutely allowed! And let’s not forget that this soup is made from a roux base, so it’s smooth, creamy and you seriously can’t go wrong!!
Broccoli Cheddar Soup with Puff Pastry Cheese Straws
For the Soup
- 3 tablespoons unsalted butter
- ½ teaspoon red pepper flakes
- 1 shallot, diced
- 1 carrot, diced
- Kosher salt and freshly cracked black pepper to taste
- 3 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream
- 4 cups broccoli florets
- 6 ounces freshly shredded cheddar cheese
For the Cheese Straws
- 1 sheet Frozen Puff Pastry
- 2 tablespoons olive oil
- 1/3 cup shredded Parmesan cheese
- Melt the butter in a heavy bottom Dutch oven. Add the red pepper flakes, shallots and carrot and sauté until soft. Season with salt and pepper.
- Add the flour on top and whisk to combine. Add the broth and cream and season with salt and pepper. Turn heat to medium high and bring to a simmer. Once simmering, reduce heat to medium and let simmer for 15 minutes.
- Add the broccoli florets and continue to simmer for 20 minutes until soft. Remove the pot from the heat and add the freshly shredded cheese in batches and stir until smooth. Season with salt and pepper.
- Using an immersion blender, blend the soup until either completely smooth or half creamy and half chunky. I prefer to leave some of the broccoli florets in large bites. Top with extra shredded cheese and serve with the puff pastry straws.
- To make the cheese straws, preheat the oven to 375 degrees F.
- Roll out the sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Brush the surface of the pastry with the olive oil. Sprinkle each sheet evenly with the cheese and season with salt, and some pepper.
- Cut the sheet crosswise with a knife 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, until lightly browned and puffed.