How to Make Broccoli-Cheese Soup Bright and Flavorful | America's Test Kitchen

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 cuts calories, while processed cheese is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a budget-friendly swap.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is healthier, while bouillon cubes are a cost-effective alternative.

Cut broccoli florets into one-inch pieces and set aside for reference.

Trim the dry end of the broccoli stalk and peel the outer rough peels with a Y-peeler.

Cut the peeled stalk into quarter-inch coins to match the size of the florets.

Melt 2 tablespoons of butter over medium high heat in a Dutch oven.

Add one rough chopped onion and two minced cloves of garlic to the pot and stir.

Add a pinch of cayenne pepper and 1 1/2 teaspoons of dry mustard to the pot and stir.

Add 1 teaspoon of salt and 2 pounds of broccoli florets and stems to the pot, stirring to combine.

Cook the mixture for about 6 minutes, stirring occasionally, until fragrant and softened.

Add 1 cup of water and 1/4 teaspoon of baking soda to the pot and bring to a simmer.

Reduce heat to medium low, cover, and simmer for 20 minutes, stirring halfway through.

After 20 minutes, check that the vegetables are nicely broken down.

Add 2 cups of chicken broth and 2 cups of water to the pot and bring to a simmer.

Add 2 ounces of spinach to the pot and wilt for less than a minute, then turn off the heat.

Blend the soup in batches, filling the blender halfway to avoid overflow.

Add 3 ounces of shredded sharp cheddar and 1 1/2 ounces of grated parmesan to the blended soup.

Cooking Techniques

Equipment Needed

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