Broccoli Cheddar Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.

	this recipe	typical
liquid	296%	204%
dairy	178%	41%
fat	17%	7%
aromatics	38%	24%
salt	1%	0%
protein add	56%	47%
sweetener	1%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

71 g	5 Tablespoons unsalted butter
150 g	1 medium yellow onion (diced (about 1 cup))
40 g	1/3 cup all-purpose flour
366 g	1 1/2 cups whole milk
480 g	2 cups low sodium chicken broth
357 g	1 1/2 cups heavy cream
364 g	4 cups broccoli florets1 (cut into small pieces)
43 g	1/3 cup peeled grated carrot ((this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots))
6 g	1 teaspoon salt (plus more to taste, as needed)
2 g	1/2 teaspoon sugar
1 g	1/2 teaspoon ground black pepper (plus more to taste, as needed)
2 g	1/2 teaspoon onion powder
1 g	1/2 teaspoon garlic powder
2 g	1/2 teaspoon ground mustard
227 g	8 oz sharp cheddar cheese + additional for topping

Method: 8 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“First of all, the flavour of the soup is absolutely amazing. Where I had a problem is the broccoli would not soften in the milk mixture (4 hrs) and the milk was burning down, cooking it slowly on 2 and 4 electric heat, so I changed pots. I tried the immersion ” — a cook, 4.0★

“Made this for dinner tonight. My husband isn't a big fan of broccoli soup but he thoroughly enjoyed this recipe. I followed the recipe as written with the following changes: I used a large, chopped onion (because we enjoy the flavor), 1 rib of chopped celery (” — a cook, 5.0★