Light and Creamy Broccoli Cheese Soup

This recipe is supposedly a Panera copycat, but since I've never been to Panera, I didn't want to lie by telling you it is similar by any means. Although I do have to say that it is by far my favorite broccoli soup recipe I have ever tried. And my husband concurs.

I don't know what makes it so perfect, but it is light, creamy and has a little bit of a kick to it, which just makes it different.

And even though it's been warm around here the last couple of weeks, I'm sure there are still plenty of soup days to come.

Best Broccoli Cheese Soup

Adapted from Peas and Crayons

2 cups chicken broth

3 cups broccoli florets

1 1/2 cups cheddar cheese, plus extra for topping

1 cup shredded carrots

1 small white onion, about 2/3 cup chopped

2 tsp. garlic, minced

3 Tbsp. butter

3 Tbsp. flour

2 cups half and half

1/4 tsp. garlic powder

1/8 tsp. dried basil

1/8 tsp. cayenne pepper

1/8 tsp. salt

black pepper to taste

1. Pour chicken broth into a large pot over medium-high heat. Add broccoli florets, carrots, onion and garlic. Simmer over medium heat, covered, for about 15-20 minutes or until the vegetables are tender.

2. In a separate small pot, melt butter over medium heat, whisking constantly. Once melted, slowly add flour and continue to whisk. Remove from heat and slowly whisk in the half and half. Pour into the broth/vegetable mixture and whisk to incorporate.

3. Return to the burner over low heat, uncovered. Season soup with garlic powder, basil, cayenne pepper and salt.
4. Once the soup has warmed through, stir in the grated cheeses and remove from heat immediately. Season soup with black pepper if desired. Top with extra cheddar cheese and enjoy!