Ingredients

• 1 tablespoon + 4 tablespoons unsalted butter, divided
• 1 small/medium sweet yellow onion, diced small
• 1 clove garlic, peeled and minced finely
• 1/4 cup all-purpose flour
• 2 cups low-sodium vegetable stock (chicken stock may be substituted)
• 2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
• 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them) 
• 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
• 3/4 teaspoon salt, or to taste
• 3/4 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon smoked paprika or regular paprika, optional and to taste
• 1/2 teaspoon dry mustard powder, optional and to taste
• pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
• 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

Instructions

1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté   over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
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2. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
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3. In a large heavy-bottom pot, add 4 tablespoons butter, flour and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
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4. Slowly add the vegetable stock, whisking constantly.
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5. Slowly add the half-and-half, whisking constantly.
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6. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
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7. While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
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8. Add the salt, pepper, optional paprika, dry mustard powder, and cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.
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9. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
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10. While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
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11. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. I find the soup is less likely to ‘break’ or separate when reheated in the micro rather than on the stovetop, but do what you think is best. I don’t recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it.
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From https://www.averiecooks.com/best-broccoli-cheese-soup-better-panera-copycat

Video Instructions: http://www.averiecooks.com/2015/01/best-broccoli-cheese-soup-better-panera-copycat.html?jwsource=cl

Ingredients

• 16 ounces (4 cups) macaroni noodles
• 4 teaspoons salt, for the pasta cooking water
• 2/3 cup heavy cream
• 2 2/3 packed cups (10 ounces) grated sharp cheddar cheese
• 1 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pinch of cayenne pepper, or a dash of your favorite hot sauce

Instructions 

1. Bring a medium pot of water to boil. Add the noodles and salt. Cook until the pasta is al dente, according to package directions. In the meantime, make sure all of your ingredients are measured and ready (I combine the dry spices in a small bowl).
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2. Drain the pasta and leave it in the colander for now. Return the empty pot to medium heat. Immediately add the cream and let the mixture come to a boil. Once boiling, set a timer for 1 minute.
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3. Once the minute is up, add all of the cheese and spices. Stir until the cheese has fully melted to produce a creamy sauce. Add the pasta, stir until the pasta is evenly coated in cheese sauce, and remove the pot from the heat.
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4. Taste and season with salt, if necessary. Serve immediately.

From https://cookieandkate.com/2018/stovetop-mac-and-cheese-recipe

Ingredients

• 1 1/2 cup chopped yellow onion (a large onion or two medium/small)
• 2 large cloves garlic, minced
• 4 cups veggie broth 
• 4 cups frozen mixed vegetables (corn, peas, carrots | or sub fresh)
• 1/2 cup unsweetened plain almond milk
• 1/2 cup unbleached all-purpose flour (or sub other thickener of choice)
• 3 bay leaves
• 4 tbsp corn starch (or so)
• pinch each sea salt and black pepper
• 1.5 batch bisquick biscuits 
• butter, for melting (to top biscuits)

try adding potatoes!

Instructions 

1. Preheat oven to 425 degrees
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2. Add 2 Tbsp olive oil to a large saucepan over medium heat. Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
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3. Add the flour and stir with a whisk, then slowly whisk in the broth.
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4. Add milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, add corn starch until you meet desired thickness. (Be patient with the cornstarch, things can get too sticky fast).
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5. While the sauce is thickening, prepare biscuits. Cut out, leave unbaked, and set aside in fridge.
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6. Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
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7. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a  8×8 baking dish.
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8. Top with biscuit dough and brush the tops of the biscuits with melted butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes).
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9. Let cool for 5 minutes before serving.
   

from https://minimalistbaker.com/1-hour-vegan-pot-pies (doubled)