We have a problem here. This broccoli cheddar soup doesn’t contain heavy cream or disturbing amounts of butter. But I promise you won’t miss it. The spinach is essential- you won’t taste it, but it will give the soup the perfect green color you’d expect from broccoli cheddar soup. You just have to trust me- I promise it’ll be worth it. The croutons are almost a must and can be thrown together in just a few minutes..
I won’t take credit for perfecting broccoli cheddar soup while keeping it healthy. Adapted from Cooks Illustrated.
-2 Tablespoons unsalted butter
-2 pounds broccoli, chopped. Stems can be used but must be peeled.
-1 medium onion, roughly chopped
-2 medium garlic cloves, minced.
-1 teaspoon dry mustard powder
-pinch cayenne pepper
-1/2 cup water
-1/4 teaspoon baking soda
-2 cups low sodium chicken broth (veggie broth works great too!)
-2 ounces baby spinach
-3 ounces sharp cheddar, shredded (3/4 cup)
-1 1/2 ounces parmesan cheese, grated (3/4 cup)
In a dutch oven or a large pot, melt butter.
Serve with homemade croutons and additional cheddar on top.
–2 cups cubed bread (I used old whole wheat Italian bread)
-2 Tablespoons butter
-1/2 tsp. salt
-1/2 tsp. ground pepper.
-1/4 tsp. garlic powder
-1/4 tsp. Italian seasonings
-1 Tablespoon parmesan cheese
Melt butter, add seasonings. Toss croutons in mixture.