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

Averie Cooks
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

1 tbsp

+ 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 tsp

salt, or to taste

3/4

 teaspoon freshly ground black pepper, or to taste

1/2 tsp

smoked paprika or regular paprika, optional and to taste

1/2 tsp

dry mustard powder, optional and to taste

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

8 oz

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

9 people Recommend This Recipe