Easy Broccoli Cheese Soup | Thick & Creamy

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.

Prepare 4 cups of broccoli florets and set aside.

Chop 1 whole yellow onion using a food chopper until diced.

Shred 1 peeled carrot using a cheese shredder.

Heat a large stockpot or Dutch oven over medium-high heat and melt 4 tablespoons of butter.

Add the diced onions to the pot and sauté for about 5 minutes until soft.

Add 2 minced garlic cloves and cook for 1-2 minutes until fragrant.

Stir in 1/4 cup of all-purpose flour and cook for a few minutes to remove the raw taste.

Slowly add 4 cups of chicken broth, one cup at a time, whisking to avoid lumps.

Whisk in 2 cups of milk until smooth.

Add the prepared broccoli florets and shredded carrot to the pot and stir to combine.

Bring the mixture to a low simmer and add seasonings: 1/4 teaspoon nutmeg, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Reduce heat to low and let simmer for 15-20 minutes until broccoli is tender.

Grate 2 cups of sharp cheddar cheese and set aside.

Once the broccoli is tender, stir in the grated cheese until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens