Broccoli Cheddar Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy broccoli and cheddar soup made in a single pot with a smooth, velvety broth. Tender broccoli florets and sharp cheddar cheese create a comforting, vegetable-forward soup. Serves as a satisfying light lunch or dinner.
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Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons unsalted butter
- 1 yellow yellow onion (finely diced (about 1 cup))
- 2 cloves garlic (finely minced)
- ½ cup all purpose flour
- 3 ½ cups milk (I used low fat)
- 14.5-ounce can low sodium vegetable stock (or chicken stock, 430ml, 1¾ cups)
- 3 cups small broccoli florets (about ½ inch each)
- ¼ teaspoon paprika
- ½ cup heavy cream
- 3 cups grated sharp cheddar cheese (plus more for serving)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 632mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 700mg
- Calcium
- 326mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.