Broccoli Cheese Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, comforting broccoli and cheese soup made without heavy cream, relying on milk for richness. Loaded with vegetables and flavored with garlic and nutmeg, it's a satisfying lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 Tablespoons butter, divided
- 1 medium yellow onion (diced)
- 3 carrots (diced)
- 2 stalks celery, diced
- 2 cloves garlic (finely minced)
- 3 Tablespoons flour
- 2.5 cups chicken stock
- 2 cups 2% milk
- 1 bay leaf
- 4 cups broccoli, chopped into bite-sized florets
- salt and pepper (to taste)
- pinch nutmeg ((optional))
- 8 ounce block of cheese, shredded by hand*** (I used Colby jack, but you could also use cheddar)
- Optional: bacon bits and more shredded cheese
At a glance
PER SERVING · TIME 29M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 17m
- Sodium
- 748mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 570mg
- Calcium
- 465mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.