Broccoli Cheese Soup
Just like Panera - okay, not "just" like Panera, I think it's better. And it counts as a vegetable since there's broccoli AND carrots in it.
Ingredients
- 1 medium yellow onion diced fine
- 2 medium carrots peeled and diced fine or shredded
- 2 pounds broccoli florets or pieces
- 1-2 teaspoons Kosher salt (to taste)
- 1 teaspoon garlic powder
- 1 15 ounce can chicken broth*
- 6 Tablespoons butter divided*
- ¼ cup flour
- 1 ½ cups milk*
- ½ cup half and half*
- 8 oz cheddar or colby jack cheese shredded (can use more if you like it extra cheesy)*
*see Vegan note below for substitutions and adjustments to make it vegetarian/vegan friendly
Instructions
- In a large pot, melt 2 Tablespoons of butter and sauté the onion and carrots until soft, about 5-7 minutes.
- Add in broccoli, garlic powder, 1 teaspoon of salt and all of the chicken broth; cover and simmer until vegetables are VERY soft (about 10 minutes).
- In the meantime, melt the remaining 4 Tablespoons of butter over medium heat.
- Whisk in the flour and cook for about 30 seconds, then whisk in the milk and half and half.
- Heat until thickened then turn off burner and stir in cheese in small handfuls, allowing each addition to melt before adding more.
- Once vegetables are soft, turn off heat and puree. *I highly recommend using a stick blender directly in the pot for this but if you don’t have one you can use a food processor or a regular blender – just be REALLY REALLY CAREFUL because it is HOT and can spew hot juices all over you while you try to transfer or blend it.
- Once the veggies are pureed to your liking, stir in the cheese sauce.
- Taste and add salt as necessary.
Notes
Vegan note: I have not tried making broccoli cheese soup with vegan cheese but I imagine it would work fine.
My mom likes the Daiya brand, she says it melts really well.
Olive oil can be subbed out for the butter.
Substitute vegetable broth for the chicken broth and whatever milk substitute you prefer (probably not coconut milk because that would give it too much sweetness).
You may need a little more thickener – try upping the flour to 6 tablespoons if you are using a vegan milk replacement.
Not sure you could still call it broccoli cheese soup at this point…maybe broccoli “cheeze” soup?