Cheesy Broccoli 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	146%	204%
dairy	49%	41%
fat	4%	7%
aromatics	21%	24%
salt	1%	0%
acid	0%	0%
protein add	19%	47%

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

Ingredients

Weights computed by us.

28 g	2 tablespoons unsalted butter or olive oil
150 g	1 yellow onion, diced
6 g	2 cloves garlic, minced
64 g	1/2 cup carrots, diced
680 g	1 1/2 pounds broccoli florets, chopped, tender stems sliced thinly
7 g	1 1/2 teaspoons dry mustard powder (or use dijon mustard and omit the vinegar)
4 g	2 teaspoons dried thyme
6 g	1 teaspoon salt
1 g	1/2 teaspoon black pepper
1 g	1/2 teaspoon nutmeg
720 g	3 cups vegetable broth or chicken broth
366 g	1 1/2 cups whole milk (or plant-based milk)
99 g	3-4 ounces (1 1/2 cups) sharp cheddar cheese, grated -don’t use pre-grated *see notes
42 g	1 1/2 ounces (1/2 cup) parmesan cheese, grated
2 g	1/2 teaspoon apple cider vinegar
	pinch of cayenne (optional)

Method: 5 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Brilliant!! It definitely is lighter than a traditional broccoli cheddar soup, yet so flavorful. I love the ratio of broccoli to cheese too. I used Gruyère cheese in place of the sharp cheddar. I served mine with multi-seed crackers and one of your coleslaw re” — a cook, 5.0★

“This was excellent, had lots of both cheese and broccoli flavor. I avoid foods that are heavy on cheese but the balance here was perfect. This soup felt healthy while also being totally delicious. I added an extra cup of stock to make it a bit looser and serve” — a cook, 5.0★