Copycat Broccoli & Cheese Soup

Serves 1
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Directions

  1. 1Heat olive oil in a large dutch oven over medium heat.
  2. 2Heat olive oil in a large dutch oven over medium heat.
  3. 3Heat olive oil in a large dutch oven over medium heat.
  4. 4Add shredded carrots, diced yellow onions, chopped broccoli, and salt.
  5. 5Add shredded carrots, diced yellow onions, chopped broccoli, and salt.
  6. 6Add shredded carrots, diced yellow onions, chopped broccoli, and salt.
  7. 7Cook on medium-low for 12 to 14 minutes.
  8. 8Cook on medium-low for 12 to 14 minutes.
  9. 9Cook on medium-low for 12 to 14 minutes.
  10. 10Add minced garlic and stir until fragrant.
  11. 11Add minced garlic and stir until fragrant.
  12. 12Add minced garlic and stir until fragrant.
  13. 13Stir in chicken broth, half-and-half, Dijon mustard, sugar, hot sauce, paprika, and turmeric.
  14. 14Stir in chicken broth, half-and-half, Dijon mustard, sugar, hot sauce, paprika, and turmeric.
  15. 15Stir in chicken broth, half-and-half, Dijon mustard, sugar, hot sauce, paprika, and turmeric.
  16. 16Turn heat to medium high.
  17. 17Turn heat to medium high.
  18. 18Turn heat to medium high.
  19. 19Add cheeses and stir until melted.
  20. 20Add cheeses and stir until melted.
  21. 21Add cheeses and stir until melted.
  22. 22Bring to a boil, then return heat to simmer, stirring frequently.
  23. 23Bring to a boil, then return heat to simmer, stirring frequently.
  24. 24Bring to a boil, then return heat to simmer, stirring frequently.
  25. 25Combine cornstarch and water to make slurry, add to soup, and simmer until thickened.
  26. 26Combine cornstarch and water to make slurry, add to soup, and simmer until thickened.
  27. 27Combine cornstarch and water to make slurry, add to soup, and simmer until thickened.

Ingredients

  • Tbsps olive oil
  • Tbsps olive oil
  • Tbsps olive oil
  • 1 cup shredded carrots
  • 1 cup shredded carrots
  • 1 cup shredded carrots
  • 0.5 cup yellow onion
  • 0.5 cup yellow onion
  • 0.5 cup yellow onion
  • 32 oz pkg frozen broccoli florets
  • 32 oz pkg frozen broccoli florets
  • 32 oz pkg frozen broccoli florets
  • 1.5 tsps salt
  • 1.5 tsps salt
  • 1.5 tsps salt
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 2 cups half-and-half
  • 2 cups half-and-half
  • 2 cups half-and-half
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Dijon mustard
  • 0.5 Tbsp sugar
  • 0.5 Tbsp sugar
  • 0.5 Tbsp sugar
  • 1 tsp hot sauce
  • 1 tsp hot sauce
  • 1 tsp hot sauce
  • 1.5 tsps paprika
  • 1.5 tsps paprika
  • 1.5 tsps paprika
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 2 cups sharp cheddar cheese
  • 2 cups sharp cheddar cheese
  • 2 cups sharp cheddar cheese
  • 6 oz Velveeta cheese
  • 6 oz Velveeta cheese
  • 6 oz Velveeta cheese
  • 1.5 Tbsps cornstarch
  • 1.5 Tbsps cornstarch
  • 1.5 Tbsps cornstarch

Equipment

Dutch ovenWooden spoonMeasuring spoonsMeasuring cup

Tips

  • Next time add a little less carrots