Description
It’s way cheaper than Panera Bread. More work tho, which I guess is why we buy it from them, huh?
Ingredients
Units
Scale
- 1 1/2 lbs broccoli florets, chopped into bite-size pieces
- 1 large carrot, grated
- 1 small Vidalia onion, minced
- 2 cloves garlic, minced
- 2 1/2 C vegetable stock
- 1 1/2 C sharp cheddar cheese, grated plus more for serving
- 1 C heavy cream
- 1 C whole milk
- 1/3 C all-purpose flour
- 4 tbsp butter
- 1 tsp seasoned salt, to taste
- 1/2 tsp dry mustard powder
- 1/2 tsp cracked black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
Instructions
- Add the butter to a large, heavy-bottomed pot or dutch oven over medium-high and melt. Add in the onion and sauté over medium heat until translucent. Add the garlic and cook a minute more, just until fragrant.
- Sprinkle the flour over the onion and garlic. Stir everything together, allowing the flour and butter to make a sort of paste. This is your roux, and it’ll thicken the soup. Cook, stirring constantly until it’s deepened in color just a tad, about 3-4 minutes.
- Stir in the vegetable stock, milk, and heavy cream and bring to a simmer. Add the dry mustard, seasoned salt, paprika, cayenne, carrots, and broccoli to the pot and bring everything to a boil. Reduce the heat to medium-low and cover the pot with a lid. Allow the soup to cook, stirring occasionally, for 15 minutes.
- Turn off the heat and stir in the shredded cheese, until it’s completely melted and distributed throughout. Serve immediately, with a sprinkle of cheddar on top. Dassit!
Notes
- Don’t skip the post above the recipe! It’s where all my advice lives.
- Prep Time: 10
- Cook Time: 30
