Copycat Broccoli & Cheese Soup

12 mins
Serves 1
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Directions

  1. 1Heat olive oil in a large Dutch oven over medium-low heat.
  2. 2Heat olive oil in a large Dutch oven over medium-low heat.
  3. 3Heat olive oil in a large Dutch oven over medium-low heat.
  4. 4Add carrots, onions, and broccoli, and salt; then cook on medium-low heat for 12–14 minutes.
  5. 5Add carrots, onions, and broccoli, and salt; then cook on medium-low heat for 12–14 minutes.
  6. 6Add carrots, onions, and broccoli, and salt; then cook on medium-low heat for 12–14 minutes.
  7. 7Add garlic and stir until fragrant, about 1 minute.
  8. 8Add garlic and stir until fragrant, about 1 minute.
  9. 9Add garlic and stir until fragrant, about 1 minute.
  10. 10Stir in broth, half-and-half, mustard, sugar, hot sauce, paprika, and turmeric. Turn heat to medium-high.
  11. 11Stir in broth, half-and-half, mustard, sugar, hot sauce, paprika, and turmeric. Turn heat to medium-high.
  12. 12Stir in broth, half-and-half, mustard, sugar, hot sauce, paprika, and turmeric. Turn heat to medium-high.
  13. 13Add cheeses and stir until melted. Bring to boil, then return heat to simmer, stirring frequently.
  14. 14Add cheeses and stir until melted. Bring to boil, then return heat to simmer, stirring frequently.
  15. 15Add cheeses and stir until melted. Bring to boil, then return heat to simmer, stirring frequently.
  16. 16Combine cornstarch and 1 1/2 tablespoons water to make slurry; add to soup, and simmer until thickened.
  17. 17Combine cornstarch and 1 1/2 tablespoons water to make slurry; add to soup, and simmer until thickened.
  18. 18Combine cornstarch and 1 1/2 tablespoons water to make slurry; add to soup, and simmer until thickened.

Ingredients

  • 2 Tbsps olive oil
  • 2 Tbsps olive oil
  • 2 Tbsps olive oil
  • 1 cup carrots, shredded
  • 1 cup carrots, shredded
  • 1 cup carrots, shredded
  • 0.5 cup yellow onion, diced
  • 0.5 cup yellow onion, diced
  • 0.5 cup yellow onion, diced
  • 32 oz frozen broccoli florets
  • 32 oz frozen broccoli florets
  • 32 oz frozen broccoli florets
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Dijon mustard
  • 1 tsp hot sauce
  • 1 tsp hot sauce
  • 1 tsp hot sauce
  • 1.5 tsp paprika
  • 1.5 tsp paprika
  • 1.5 tsp paprika
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 2 cups sharp cheddar cheese, cubed
  • 2 cups sharp cheddar cheese, cubed
  • 2 cups sharp cheddar cheese, cubed
  • 6 oz Velveeta cheese, cubed
  • 6 oz Velveeta cheese, cubed
  • 6 oz Velveeta cheese, cubed
  • 1.5 Tbsps cornstarch
  • 1.5 Tbsps cornstarch
  • 1.5 Tbsps cornstarch
  • 1.5 Tbsps water
  • 1.5 Tbsps water
  • 1.5 Tbsps water

Equipment

Dutch oven