Healthy Broccoli Cheese Soup
  • 2 tbsp Butter (I prefer unsalted)
  • 2 lbs. Fresh Broccoli, cut into 1 inch pieces (frozen works, too)
  • 1 Medium Onion (chopped)
  • 2 Garlic Cloves (minced)
  • 1½ tsp. Dry Mustard
  • A pinch of Cayenne
  • 3-4 cups water
  • ¼ tsp Baking Soda (this helps with the negative effect associated w/broccoli)
  • 2 cups Chicken Broth
  • 2 oz Baby Spinach (frozen works, too)
  • ¾ C. Cheddar Cheese, grated (I like Sharp!)
  • ¾ C. Parmesan, grated ( I use Pecorino Romano 'cuz it's so stinking good)
  • Salt and Pepper to taste
  1. In a large soup pot, melt butter.
  2. Add broccoli, onion, garlic, mustard, cayenne and 1 tsp salt. Salute until veggies begin to soften.
  3. Mix baking soda w/1 cup water and add to mixture.
  4. Bring to a simmer. Cook until broccoli is very soft, about 20 minutes.
  5. Add broth and 2 cups water. Increase heat to medium high. Bring to a simmer.
  6. Stir in spinach and cook until softened.
  7. Add cheeses. Once melted, blend soup with an immersion blender (or transfer to a blender and blend in batches).
  8. Adjust consistency of soup to your liking with remaining water (I found it didn’t need any more). Season to taste with salt and pepper.
  9. Top with a dollop of Greek Yogurt and a sprinkle of cheese. Green onions or parsley are also fabulous.
  10. OR: Toss everything into the Instant Pot and hit the Soup setting!
This recipe is adapted from Cook’s Illustrated, March/April 2011
Recipe by The Seasoned Homemaker at