Broccoli-Cheddar Soup

This soup aims to replicate the familiar taste of the broccoli-Cheddar soup you might enjoy at your favorite lunch spot, like the one at Panera Bread. Rich and creamy, it's a comforting favorite.

Cook time: 40 minutes

Servings: 5

Ingredients

• 4 Tbsp unsalted butter
• 1 white onion diced
• 2 celery stalks diced
• 0.75 tsp salt
• 2 garlic cloves minced
• 2 tsp ground mustard
• 0.5 tsp freshly ground black pepper
• 0.25 tsp cayenne pepper
• 0.75 cup all-purpose flour
• 4 cups vegetable broth
• 1 lb broccoli florets chopped (about 4 cups)
• 2 carrots peeled and cut into matchsticks
• 0.5 tsp salt
• 8 oz sharp Cheddar cheese shredded
• 4 oz medium Cheddar cheese shredded
• 1 cup half-and-half
• 0 nutmeg pinch, optional
• 0 to taste salt
• 0 to taste pepper

Instructions

1. In a Dutch oven or large stockpot over medium heat, melt the butter. Add the onion, celery, and ¾ tsp of the salt and cook until softened and tender, about 5 minutes.
2. Add the garlic, mustard, black pepper, and cayenne and sauté for another 30 seconds.
3. Add the flour and whisk until it starts to turn golden, 2 to 3 minutes.
4. Add the vegetable broth, broccoli, carrots, and remaining ½ tsp of salt. Increase the heat to high and bring to a boil.
5. Turn down the heat to medium-low and simmer until the broccoli is cooked through, 15 to 20 minutes.
6. Add both Cheddar cheeses and the half-and-half and stir until the cheese is completely melted, 1 minute. Taste and season with a pinch of nutmeg (if using) and salt and pepper as needed.