I wanted a lot of broccoli flavor so I used an entire pound of frozen broccoli florets. By using frozen broccoli that was already cut into florets and frozen at the peak of freshness I saved time and ensured uniformity and quality in the soup. I also wanted the cheddar taste without a lot of calories so I went with an extra sharp cheddar. This gave the soup the flavor it needed and I only used 2 ounces of cheese. Of course you could double that amount and it would probably be even better but if you’re trying to go the healthier route just stick with 2 ounces. I ended up using half and half but I totally think that using milk would be fine too.
I hope you love this soup as much as I did!
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