Melt 4 tablespoons of butter in a large Dutch oven or pot over medium-high heat. Once the butter begins to foam, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes softened and turns light golden. Add the minced garlic and sauté for another minute until fragrant, being careful not to let it burn.

Sprinkle 4 tablespoons of all-purpose flour over the butter mixture and whisk continuously for 1-2 minutes. This creates a roux that will thicken your McAlister’s broccoli cheddar soup beautifully. Keep whisking until the flour begins to turn golden in color and develops a slightly nutty aroma.

Pour in the 2 cups of chicken or vegetable stock while whisking constantly to prevent lumps. Add the broccoli florets, grated carrots, kosher salt, black pepper, and paprika (or nutmeg if using). Stir well to combine all ingredients.

Bring the mixture to a boil, then reduce the heat to medium-low. Let the soup simmer uncovered for 15 minutes, or until the broccoli and carrots are cooked through and tender when pierced with a fork. The broccoli should be vibrant green and easily mashable.

Stir in the 2 cups of half-and-half, followed by the grated cheddar cheese. Continue stirring gently as the cheese melts into the soup, creating that signature creamy texture. Simmer for another minute, allowing all the flavors to meld together.

Taste your copycat McAlister’s broccoli cheddar soup and adjust the seasoning with additional salt and pepper if needed. Ladle into bowls and serve immediately with toasted crusty bread or in bread bowls for an authentic deli experience.