The Best Broccoli Cheese Soup

 This recipe is from a blog called Averie Cooks.

https://www.averiecooks.com/best-broccoli-cheese-soup-better-panera-copycat/

My soups always seem to be thin and unremarkable, which is why I looked for a new recipe. The blog says this soup is "easy" and takes an hour. I don't know if soup that takes an hour can be called easy, but it was worth it — as good as restaurant soup. I copied the recipe from the blog and added my own notes in brackets. The blogger says the spices are optional, but I don't think spices should ever be optional!

One thing I changed is that I used an immersion blender to take out some of the chunks, to make it creamier, but still with some pieces. 

• 1 tablespoon + 4 tablespoons butter, divided
• 1 small or medium sweet yellow onion, diced small
• 1 clove garlic, peeled and minced finely
• 1/4 cup all-purpose flour
• 2 cups low-sodium vegetable stock (I used chicken stock)
• 2 cups half-and-half* (I used a mix of coffee cream and 2% milk)
• broccoli florets, diced into bite-size pieces; she says she uses about 4 cups, but I used about five cups of broccoli - kind of eye-balled the amount
• 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
• 3/4 teaspoon salt, or to taste
• 3/4 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon smoked paprika or regular paprika, optional, and to taste
• 1/2 teaspoon dry mustard powder, optional, and to taste
• pinch cayenne pepper, optional, and to taste 
• 8 ounces grated high quality extra-sharp cheddar cheese, with some reserved for garnishing (I'm copying her note from below regarding the cheese: It’s important to use a high-quality cheese — not the cheapest thing you can find —  because the flavour of the soup depends on it. Do not use pre-grated cheese in zip-top bags because that cheese is resistant to melting and won’t incorporate well.)                                      

1. In a small saucepan, add 1 tablespoon of butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
2. In a large heavy-bottom pot add 4 tablespoons butter, the 1/4 cup of flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s important the mixture is thick or soup will never thicken properly later. (I've never cooked the flour and butter this long for any other similar recipe, but whatever.)
3. Slowly add the vegetable or chicken stock, whisking constantly.
4. Slowly add the half-and-half (or whatever you're using), whisking constantly.
5. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms; this is normal.
6. While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
7. Add the salt, pepper, paprika, dry mustard powder, and cayenne. If you don’t have these seasonings on hand, it’s OK, but they do add subtle depth of flavour. Stir to combine.
8. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms; this is normal.
9. While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute. (It only has to simmer long enough to make sure the vegetables are tender.)
10. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. 
11. Recipe notes: *Whole milk or 2% milk will work but soup won’t be as creamy. 

My note: I prepared everything in advance — cutting vegetables and having the other ingredients measured and ready to go.

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