Homemade Broccoli Cheese Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and enhances flavor.

flour

🥗Healthier: gluten-free flour

💰Cheaper: cornstarch

Gluten-free flour accommodates dietary restrictions.

Chop four cups of small broccoli florets and peel and dice the stems into bite-sized pieces.

Peel three medium carrots and slice them into thin rings.

Slice one medium onion into fine dice.

In a five and a half quart dutch oven, melt two tablespoons of unsalted butter over medium heat.

Add the finely diced onion and sliced carrots; sauté until the onion has softened, about five minutes.

Add four cups of low sodium chicken broth, one teaspoon of garlic powder, one teaspoon of sea salt, a quarter teaspoon of black pepper, and a quarter teaspoon of dried thyme; bring to a boil over medium heat.

Add the broccoli, bring it back to a simmer, then partially cover and cook until the broccoli is softened, about 10 to 12 minutes.

Remove and set aside two cups of vegetables from the pot.

Blend the remaining soup in the pot until smooth using an immersion blender or by transferring it to a blender.

In a small bowl, combine half a cup of heavy whipping cream with three tablespoons of all purpose flour and whisk until smooth.

Blend in one teaspoon of Dijon mustard to the cream mixture.

Bring the blended soup back to a boil, then whisk in the cream and flour mixture until thickened, about three to four minutes.

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

Stir in the reserved cooked vegetables and season to taste with salt and pepper.

Serve in bowls or in toasted sourdough bread bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens