Go Back
–+ servings
Print Recipe

Copycat Broccoli & Cheese Soup

It's my favorite restaurant version of broccoli and cheese soup
Prep Time15 minutes
Cook Time30 minutes
Servings: 8 people

Ingredients

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

Instructions

  • Heat olive oil in large Dutch oven over medium-low heat.
  • Add carrots, onions, broccoli, and salt, then cook on medium-low for 12-14 minutes.
  • Add garlic and stir until fragrant, about 1 minute.
  • Stir in broth, half-and-half, mustard, sugar, hot sauce, paprika, and turmeric. Turn heat to medium-high.
  • Add cheeses and stir until melted. Bring to boil, then return heat to simmer, stirring frequently.
  • Combine cornstarch and 1 1⁄2 tablespoons water to make slurry, add to soup, and simmer until thickened.