This Broccoli Cheddar Soup is even better than Panera's! It's loaded with six cups of vegetables, is ultra thick and creamy, and full of flavor. Serve it with a slice of artisan bread because you'll want to soak up every last drop!
Keyword: Broccoli Cheddar Soup
Author: Garnish and Glaze
1cupbroccoli stems, finely diced
1stalkcelery, finely diced
1smallonion, finely diced
1/2teaspoonfresh cracked pepper
1/4teaspoondry ground mustard
1 1/2cupshalf-and-half cream
3cupsbroccoli florets, cut into small florets
2cupsextra sharp cheddar cheese, shredded
Melt 4 T. butter in a large pot over medium heat. Add 1 c. broccoli stems, 1 stalk diced celery, and diced onion and cook until tender (7-8 minutes). Add the 2 cloves minced garlic and cook another 30 seconds.
Mix in the 1/4 c. flour and seasonings (1 tsp. salt, 1/2 tsp. pepper, 1/4 tsp. dry ground mustard, 1/4 tsp. nutmeg) and cook for 2-3 minutes while constantly stirring.
Stir in the 1 1/2 c. cream (a little at a time!) until smooth and then add in the 1 1/2 c. milk and 2 c. chicken broth. Bring to a simmer, reduce to low and simmer for about 20 minutes until thickened.
Add the 3 c. broccoli florets and 1 c. grated carrots and simmer for 7-8 minutes or until tender. Remove from heat and stir in the 2 c. shredded cheese until melted and smooth.
Serve soup in a bread bowl or with a slice of crusty bread.