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 1 cup of yellow onion and set aside.

Peel and chop 2 carrots, then set aside.

Chop 1 head of broccoli into bite-sized pieces and set aside.

Smash 4 cloves of garlic, then mince or press them and set aside.

In a large pot or Dutch oven, heat over medium heat and add 3 tablespoons of butter.

Add the chopped onion and carrots, along with 1/2 teaspoon of salt and 1/2 teaspoon of cracked black pepper; stir occasionally for about 5 minutes until softened.

Add the minced garlic and stir constantly for 2 minutes until fragrant.

Sprinkle in 3 tablespoons of flour and stir constantly for 2 minutes to cook the flour.

Gradually whisk in 4 cups of chicken broth until smooth.

Add 2 cups of half and half and stir until combined; increase heat to medium-high until it comes to a simmer.

Add the chopped broccoli, 1 teaspoon of mustard powder, and 1/2 teaspoon of paprika; stir to combine.

Cover and simmer on low for about 15 minutes until the broccoli is tender.

Stir in 8 ounces of shredded cheddar cheese a handful at a time until melted and creamy.

Taste and adjust seasoning with more salt or pepper if needed.

Transfer to a bowl, garnish with more cheese, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens