Broccoli Cheese Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor, while processed cheese is often cheaper.

Chop florets off 2 heads of broccoli into small pieces, saving the stalks if desired.

Chop 2 carrots into thin slices or grate them.

Dice 1 cup of onion (about 1 small onion or half of a large onion).

Mince 4 cloves of garlic.

In a large Dutch oven over medium heat, melt 3 tablespoons of butter.

Add the diced onion and chopped carrots; stir until the onion is translucent and the carrots are softened, about 5 minutes.

Add 0.5 teaspoon of salt and 0.5 teaspoon of cracked pepper to the pot.

Add the minced garlic and cook for about 2 minutes, stirring constantly.

Sprinkle in 2-3 tablespoons of flour and mix to coat everything, cooking the flour completely.

Pour in 4 cups of chicken stock while mixing.

Add half and half and bring the mixture to a simmer over medium-high heat.

Once simmering, reduce heat to low and add the chopped broccoli along with another 0.5 teaspoon of salt; cover and cook for about 15 minutes, checking after 10 minutes for tenderness.

Shred 8 ounces of sharp cheddar cheese using a fine grater.

After 15 minutes, check the broccoli for tenderness; add 1 teaspoon of ground mustard and 0.5 teaspoon of paprika (optional) and stir.

Remove from heat and stir in the shredded cheddar cheese until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens