How to Make 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.

Dice the onion and set aside.

Chop broccoli into small florets, about 4 cups, and set aside.

Prep 1/3 cup of grated carrot and add to the broccoli florets.

In a large pot or Dutch oven, melt 5 tablespoons of unsalted butter over medium heat.

Add the diced onion and cook until softened, about 3 to 5 minutes.

Sprinkle 1/3 cup of all-purpose flour over the onion and butter mixture and whisk until smooth.

Gradually add 1.5 cups of whole milk while whisking constantly until smooth and thickened.

Add 1.5 cups of heavy cream and 2 cups of low-sodium chicken broth to the mixture.

Add the broccoli and carrot, along with 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground mustard. Stir to combine.

Increase heat to medium-high and bring the mixture to a boil, then reduce heat to simmer until thickened.

Use an immersion blender to puree about 75% of the soup to desired consistency.

Add the sharp cheddar cheese and stir until melted, then let simmer a little longer before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens