Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Broccoli and cheddar cheese soup

Broccoli and cheddar cheese soup

Recipe Information

Servings 11
Preparation Time 20 Minutes
Cook Time 30 Minutes
Total Time 50 Minutes
Difficulty Easy
Main Ingredient Broccoli; Cheddar Cheese
Category Dairy; Vegetables
Meal Lunch; Dinner
Type Soup
Cuisine American
Diet Low Calorie; Low Carb; Low Cholesterol


  • 2 pounds frozen broccoli florets

  • 2 cups shredded cheddar cheese 

  • 1 cup 1% milk 

  • 4 cups (or 2 small cans) vegetable broth 

  • 3 cups water 

  • 1 large onion, chopped

  • 3 cloves garlic, crushed

  • 2 bouillon cubes (chicken - no MSG)

  • 2 tablespoons olive oil 

  • 1 tablespoon butter (optional)



  • In a large Dutch oven or stock pot, saut� the chopped onions in olive oil and butter until they are soft, add 3 cloves of crushed garlic, and continue saut�ing for 2-3 more minutes.

  • Add the vegetable broth, water, bouillon cubes, and frozen broccoli.

  • Bring to a low boil with a cover on, and cook the broccoli for about 15 minutes, or until tender.

  • In a blender, puree (in small batches) the cooked broccoli and the soup broth until creamy.

  • Return all pureed soup back into the Dutch oven or stock pot, and slowly add milk and cheese.

  • Heat slowly (covered) until the cheese is melted, stirring, about 5-10 minutes.


Nutrition (per serving)

  • Calories: 162 cal

  • Total fat: 11g

  • Saturated fat: 6g

  • Polyunsaturated fat: <1g

  • Monounsaturated fat: 4g

  • Cholesterol: 25mg

  • Sodium: 507mg

  • Potassium: 286mg

  • Carbohydrates: 9g

  • Fiber: 3g

  • Sugar: 3g

  • Protein: 9g