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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
  • ¼ 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
  • ¾ teaspoon salt, or to taste
  • ¾ teaspoon freshly ground black pepper, or to taste
  • ½ teaspoon smoked paprika or regular paprika, optional and to taste
  • ½ 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
Steps
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