This soup is a copy of the Panera Broccoli Cheese Soup, and is awesome!
You will need:
5 tbs unsalted butter
1 small sweet yellow onion diced small
1 clove garlic, peeled and diced finely
1/4 cup all purpose flour
2 cups low sodium vegetable stock (or chicken stock)
2 cups fat-free half and half (can use regular milk, regular half and half, or 2%, but it will not be as creamy)
2 to 3 cups broccoli florets, diced into bite sized pcs. plus 1 cup of stems
2 large carrots shredded
3/4 tsp salt
3/4 tsp pepper
1/2 tsp smoked (or regular) paprika
1/2 tsp dried mustard powder
pinch of cayenne pepper
8 ounces grated extra sharp cheddar cheese
In a small saucepan add 1 tbs butter, the diced onion, and saute over med heat until the onion is translucent. (about 4 minutes)
Add the garlic and cook for about 30 seconds, stirring so it does not burn. Remove and set aside.
I a large heavy bottom pan add 4 tbs butter, flour, and cook over med heat for about 3 to 5 mins, whisking constantly until flour is thickened.
Slowly add the vegetable stock, whisking constantly.
Slowly add the half and half, whisking constantly.
Allow the mixture to simmer over med heat for about 15 to 20 minutes until it has reduced and thickened. Whisk as needed.
After simmering add the broccoli, carrots, and the onion and garlic from the saucepan.
Add the salt, pepper, paprika, dry mustard, and cayenne.
Simmer over low heat for 20 to 25 minutes or until reduced and thickened. Whisk as needed.
Add cheese, reserving a small amount for topping, and stir until melted.
Transfer soup to bowls, and garnish with cheese.
Enjoy!
