Broccoli Cheese Soup {Healthy}
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A lightened-up take on a cheesy classic.
  • 1 large crown of broccoli, florets chopped into 1" pieces, stem peeled with a veggie peeler and sliced into .5" chunks
  • 2 T unsalted butter
  • 1 russet potato, peeled and cut in to .5 - 1" dice
  • 1 sweet onion, diced
  • 1 garlic clove, minced
  • .5 t dry mustard {this is a spice, not liquid refrigerator-door material}
  • .5 t kosher salt
  • dash of cayenne powder (= ⅛ t, or less if you're not the type)
  • 2 T flour
  • 2.5 c low-sodium chicken or vegetable broth
  • .75 c skim milk
  • 4 oz grated sharp cheddar cheese
  • more sharp cheddar cheese, zested, for topping
  1. Fill a large dutch oven or soup pot with enough water to have 1" of water in the pot.
  2. Bring the water to a boil.
  3. Drop in the broccoli, and cook for about 30 seconds (it should turn bright green). Don't over-cook it, you will be simmering it for a while down the road.
  4. Immediately drain and rinse the broccoli with cold water, and set it aside.
  5. Return the pot to the stove top and heat over medium-high.
  6. Melt the butter in the pot.
  7. Add the potato and onion, and saute for 5 minutes (the onion will become translucent).
  8. Add the garlic and stir and cook until you can smell it cooking (about 30 seconds).
  9. Stir in the dry mustard, salt, and cayenne.
  10. Add the flour and stir again.
  11. Pour in the chicken or veggie broth and add the broccoli florets.
  12. Stir and bring to a simmer.
  13. Cook, uncovered, for about 15 minutes, or until you can pierce the potato with a fork.
  14. Pour in the milk and add the cheese. Stir until everything has combined and the cheese has melted.
  15. In two batches, transfer the soup to a food processor or blender, and process with a few long pulses. If you would like your soup smoother, pulse for longer.
  16. The soup is now ready! Either transfer back into the pot to keep warm or serve, or transfer to a pitcher with a snap-top lid for storage. Leave the lid off until the soup cools.
Recipe by My Utensil Crock at