Better-Than-Panera Broccoli Cheddar Soup

1. Add diced onion to crockpot on high heat, but melt butter first.
2. Sauté onions for 4-6 minutes until they become fragrant and translucent.
3. Add all chopped vegetables (broccoli, carrots) and sauté with the onions and butter.
4. Add seasonings to the vegetables and add grated garlic. Cook until it smells delicious (about 2 minutes).
5. Add chicken broth and cook on low for 3 hours or on high for 1 hour.
6. Use an immersion blender to blend until smooth (or transfer to a regular blender in batches).
7. Add milk with crockpot on low heat setting.
8. Add cheese and stir until fully incorporated. Start with 2 cups, but adjust to your preference.
9. Garnish with green onions and additional cheese if desired.

Expert Tips

• Fresh carrots are way better in this recipe – they’re sweeter and don’t dry out during cooking.
• You could use frozen vegetables in a pinch. Add them to the onions with the garlic for the last 30 seconds.
• For the cheese, sharp cheddar is essential, but get creative with your blend for more complex flavor.
• The chicken broth is a key ingredient for depth of flavor – use low sodium if you prefer to control the salt level.
• For a thinner consistency, add more broth; for thicker soup, use less liquid or add more cheese.
• The 2 cups of cheese recommendation is just a starting point – adjust to your desired level of cheesiness.
• Immersion blending creates the perfect creamy texture while still leaving some vegetable pieces for authentic texture.