American · easy

Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups Broccoli Florets; 8 oz Sharp Cheddar Cheese, shredded; 2 cups Chicken Broth; 1 cup Whole Milk; 2 Carrots, diced small; 1/2 Yellow Onion, diced; 3 tbsp Butter; 3 tbsp All-Purpose Flour; 3/4 tsp Salt; 1/8 tsp Ground Nutmeg

Thick, cheesy broccoli soup where half the broccoli is pureed into the base for a smooth, creamy texture.

35 min
Total: 4
Serves: $7.00
Est. cost: 350
Cal/serving

Dietary, as tagged

Vegetarian
Kid-friendly

Parent notePureeing half the soup makes it creamy and smooth so there are no big veggie chunks to pick out. The cheddar cheese flavor dominates.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Broccoli Florets4 cups
Sharp Cheddar Cheese, shredded8 oz
Chicken Broth2 cups
Whole Milk1 cup
Carrots, diced small2
Yellow Onion, diced1/2
Butter3 tbsp
All-Purpose Flour3 tbsp
Salt3/4 tsp
Ground Nutmeg1/8 tsp

Method

01
Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes.
02
Whisk in flour and cook for 1 minute to form a roux.
03
Slowly whisk in chicken broth and milk. Add broccoli florets and diced carrots. Bring to a simmer and cook until vegetables are very tender, about 15 minutes.
04
Transfer half the soup to a blender and puree until smooth. Return to pot.
05
Stir in shredded cheddar cheese until melted. Season with salt, pepper, and a pinch of nutmeg. Serve in bowls with crusty bread.

350
Calories: 18g
Protein: 20g
Carbs: 22g
Fat