A creamy, cozy broccoli cheese soup that’s loaded with cheddar cheese, broccoli and carrots. This broccoli cheese soup is better than Panera Breads version!
Ingredients
- 5 tablespoons salted butter
- 1 cup white onion, diced (about 1/2 a large onion)
- 2 cloves garlic, finely minced
- 1/4 teaspoon dried thyme
- 1/3 cup all purpose flour
- 2 cups chicken broth (or vegetable broth)
- 1/4 teaspoon nutmeg
- 2 bay leaves
- 2 1/2 cups milk (I used 2%)
- 3/4 cup half and half
- 3 1/2 cups chopped, fresh broccoli pieces
- 2 carrots, grated
- 2 cups freshly grated cheddar cheese
- 3 tablespoons parmesan cheese, freshly grated
- salt and pepper to taste
Instructions
- Melt the butter in a medium dutch oven or saucepan over medium heat. Add the onions and sauté for 7 minutes or until the onions start to turn translucent. Add the garlic and thyme and continue to cook for 1 minute.
- Add the flour and continue to cook for another minute, stirring constantly. Whisk in the broth, nutmeg, bay leaves, milk, and half and half. Cook stirring frequently until the mixture just begin to bubble, about 6-9 minutes.
- Add the broccoli pieces along with the grated carrots. Allow the broccoli to get slightly tender, about 6-8 minutes. Turn the heat off, remove pot from stove, add in the cheddar and parmesan cheese. Season with salt and pepper to taste. Serve warm with crusty French bread.
