The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)

Name: The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)
Ingredients: 1 tablespoon + 4 tablespoons unsalted butter, divided; 1 small/medium sweet yellow onion, diced small; 1 clove garlic, peeled and minced finely; 1/4 cup all-purpose flour; 2 cups low-sodium vegetable stock (chicken stock may be substituted); 2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won't be as creamy); 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them); 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch; 3/4 teaspoon salt, or to taste; 3/4 teaspoon freshly ground black pepper, or to taste; 1/2 teaspoon smoked paprika or regular paprika, optional and to taste; 1/2 teaspoon dry mustard powder, optional and to taste; pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavor); 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) was pinched from <a href="http://www.averiecooks.com/2015/01/best-broccoli-cheese-soup-better-panera-copycat.html" target="_blank">www.averiecooks.com.</a>

"This is the best broccoli cheese soup. Not only that, it’s some of the best soup I’ve ever tasted, period. If you like Panera’s broccoli cheddar soup, this blows the pants off it. It’s an easy soup to make and is ready in 1 hour. I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. I love broccoli and used plenty because I prefer big chunks of broccoli in every bite but you can use less. I also used some stalks to make use of the entire head and not waste any, but you can use florets only if preferred. There’s a few optional spices like smoked paprika, mustard powder, and cayenne pepper. They’re not mandatory if you don’t keep them on hand, but they do add extra depth of flavor. Use a high-quality cheddar cheese that you grate yourself. Read the recipe at least twice before beginning. You’ll be rewarded with the best, creamiest, richest, and most amazing soup...."

INGREDIENTS

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1 tablespoon + 4 tablespoons unsalted butter, divided

•

1 small/medium sweet yellow onion, diced small

•

1 clove garlic, peeled and minced finely

•

1/4 cup all-purpose flour

•

2 cups low-sodium vegetable stock (chicken stock may be substituted)

•

2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won't be as creamy)

•

2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)

•

2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

•

3/4 teaspoon salt, or to taste

•

3/4 teaspoon freshly ground black pepper, or to taste

•

1/2 teaspoon smoked paprika or regular paprika, optional and to taste

•

1/2 teaspoon dry mustard powder, optional and to taste

•

pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavor)

•

8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

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