Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (2)
Broccoli Cheddar Soup
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 23%
CARBS 21G32% OF CAL
4G FIBER0G ADDED0G INTRINSIC13G OTHER4G TOTAL SUGAR
FAT 16G54% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, comforting broccoli and cheddar soup made with potatoes, vegetables, and broth. Smooth and warming, it's a classic choice for lunch or a light dinner.
mainamericansoup🌀 blender🫕 dutch ovengluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 medium carrots (sliced into ⅛-inch thick half rounds)
- ¾ pound Yukon gold potatoes (about 2 medium, chopped into ½-inch pieces, no need to peel)
- 3 cloves garlic (minced)
- 4 cups low sodium vegetable broth
- 1 ½ pounds broccoli crowns (chopped into florets*)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 6 ounces sharp cheddar cheese (shredded, about 1½ cups)
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 23%
CARBS 21G32% OF CAL
4G FIBER0G ADDED0G INTRINSIC13G OTHER4G TOTAL SUGAR
FAT 16G54% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 704mg
- Total sugar
- 4g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 260mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 704MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.