The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)

1 tablespoon 4 tablespoons unsalted butter, divided

1 small/medium sweet yellow onion, diced small

1 clove garlic, peeled and minced finely

¼ cup all-purpose flour

2 cups low-sodium vegetable stock (chicken stock may be substituted)

2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)

2 to 3 cups broccoli florets, diced into bite-size pieces 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)

2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

¾ teaspoon salt, or to taste

¾ teaspoon freshly ground black pepper, or to taste

½ teaspoon smoked paprika or regular paprika, optional and to taste

½ teaspoon dry mustard powder, optional and to taste

pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

Directions at averiecooks.com

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