Tastes Better From Scratch · by Lauren Allen★ 5.0 (200)
Broccoli Cheese Soup
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 36%
CARBS 32G29% OF CAL
5G FIBER1G ADDED8G INTRINSIC18G OTHER9G TOTAL SUGAR
FAT 28G57% OF CAL
13G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy broccoli and cheddar soup made with fresh vegetables, potatoes, and a butter-flour roux. Finished with half-and-half and milk, it's rich and vegetable-forward.
mainamericansoup🍲 stockpot🍳 skilletketovegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups low sodium vegetable broth*
- 1 cup grated carrot (, about 1-2 carrots)
- 1 cup finely diced celery (, about 2 ribs celery)
- 2 small/medium potatoes (, grated (Yukon Gold or Russet))
- 4 1/2 cups chopped broccoli (, about 3 small heads of broccoli )
- 1 medium yellow onion (, finely chopped, (about 1 cup))
- 5 Tablespoons butter (, divided)
- ¼ cup all-purpose flour
- 2 cups half and half ((fat free works well!))
- 1 1/2 cups whole milk
- Salt and Pepper (, to taste)
- 3 cups shredded cheddar cheese
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 36%
CARBS 32G29% OF CAL
5G FIBER1G ADDED8G INTRINSIC18G OTHER9G TOTAL SUGAR
FAT 28G57% OF CAL
13G SAT14G 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
- 15m
- Cook
- 25m
- Sodium
- 511mg
- Total sugar
- 9g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 907mg
- Calcium
- 459mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 511MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.