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American

Broccoli cheddar soup

Non-vegetarian

A thick, creamy American soup of tender broccoli in a cheddar-enriched milk base, partly blended so it is smooth with soft florets throughout.

Broccoli cheddar soup is an American soup from United States, ready in about 45 minutes and made with broccoli and cheddar. It serves 6 and is rated easy to cook.

Start cooking
Close-up of creamy broccoli soup in a terracotta bowl with cheddar garnish.
Photo: Shameel mukkath / Pexels · Pexels License
Prep
15 min
Cook
30 min
Total
45 min
Serves
6
Level
Easy
Calories
340

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Melt the butter (opens in a new tab) in a heavy pot and soften the onion (opens in a new tab) for 6 minutes. Add the garlic (opens in a new tab) for 1 minute, then stir in the flour and cook for 2 minutes without browning.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Gradually whisk in the stock, then the milk (opens in a new tab), and bring to a gentle simmer, stirring, until it thickens.

    • 5 min
    • medium heat
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Add the broccoli (opens in a new tab), carrot (opens in a new tab), mustard, salt, pepper (opens in a new tab) and nutmeg (opens in a new tab) and simmer until the broccoli is very tender.

    • 15 min
    • medium-low heat

  4. Step 4

    Blend about half the soup until smooth, return it to the pot, then take off the heat and stir in the cheddar (opens in a new tab) a handful at a time until melted.

    Adding cheese off the heat stops it turning grainy or stringy.

About this dish

Origin
United States · Commonly attributedAlso popular in CanadaMore food from United States
Dish
Lunch · Dinner · Soups · Main courses
Cooking method
Sautéed, Simmered, Blended
Taste
creamy, rich, savoury
Diet
No nut ingredients · Low-carb
All labelsNon-vegetarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Calorie-conscious
With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, PescatarianWorked out from the ingredients. How labels work
Good for
Child-friendly · One-pot · Everyday
Cook more with
Broccoli · Cheddar · Butter · Onion · Garlic · All-purpose flour
Techniques
Sautéing · Simmering · Wet grinding · Emulsification · Roux thickening

Allergens

  • Contains: Milkfrom butter, milk, cheddar
  • Contains, can be adapted: Wheatfrom all-purpose flour
  • Contains, can be adapted: Glutenfrom all-purpose flour
  • Contains: Mustardfrom prepared mustard
  • May contain: Celeryfrom chicken stock
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

340 kcal per serving

Calculated

1 serving ≈ 363 g · recipe makes 6

Where the energy comes from

  • Protein 19%
  • Carbohydrate 26%
  • Fat 55%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy340 kcal94 kcal
Protein16.7 g4.6 g
Carbohydrate22.6 g6.2 g
Net carbohydrate19.6 g5.4 g
Sugars9 g2.5 g
Added sugars0 g0 g
Fibre3 g0.8 g
Fat21.2 g5.8 g
Saturated fat11.8 g3.3 g
Trans fat——
Cholesterol59 mg16 mg
Sodium801 mg221 mg
Salt equivalent2 g0.6 g
Vitamins & minerals per serving
Potassium
599 mg
Calcium
390 mg
Iron
1.3 mg
Magnesium
45 mg
Vitamin A (RAE)
308 µg
Vitamin C
77 mg
Vitamin D
1.3 µg
Vitamin B12
0.8 µg
Folate (DFE)
94 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Grate the cheese yourself — pre-grated cheese is coated with anti-caking starch that makes the soup gritty.

Common mistakes

  • Boiling after the cheese goes in — it splits and turns oily.

Serve with

  • Serve in a hollowed-out sourdough bread bowl, or with crusty bread.

Storage

  • Keeps 3 days chilled; dairy soups can turn grainy when frozen.

Reheating

  • Reheat gently over low heat, stirring; do not boil.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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