Description

This rich and comforting soup is loaded with fresh broccoli, shredded carrots, and sharp cheddar in a velvety, creamy base. It’s cozy, cheesy, and perfect for chilly evenings—like your favorite Panera Bread soup but even better homemade!

Ingredients

4 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups half-and-half (or whole milk)
3 cups fresh broccoli florets, chopped small
1 cup shredded carrots
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika (optional)
2 cups sharp cheddar cheese, freshly shredded

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Instructions

. Sauté the Base

In a large pot, melt butter over medium heat.
Add onion and sauté for 3–4 minutes until soft.
Stir in garlic and cook for 30 seconds.
Sprinkle in flour and whisk for 1–2 minutes to create a roux.

2. Create the Creamy Broth

Slowly whisk in broth and half-and-half until smooth.
Add broccoli, carrots, salt, pepper, and paprika.
Cover and simmer on medium-low for 15–20 minutes, stirring occasionally, until veggies are tender.

3. Make It Cheesy & Creamy

Reduce heat to low. Stir in shredded cheddar until melted and smooth.
Taste and adjust seasoning as needed.

4. Serve & Enjoy

Garnish with extra cheese or crushed croutons.
Serve in a bread bowl or alongside grilled cheese!

Notes

For a smoother texture, blend part of the soup with an immersion blender before adding cheese.
Freshly shredded cheese melts best—avoid pre-shredded for creaminess.
Great for meal prep—reheats beautifully!