Soups · Soup
Broccoli & Cheddar Soup
A smooth broccoli soup with melted cheddar and a small swirl of cream.
- Prep
- 15 min
- Cook & rest
- 25 min
- Total
- 40 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Broccoliflorets and peeled tender stalks600 g
- Celerydiced100 g
- Oniondiced40 g
- Garlicminced6 g
- ButterUnsalted25 g
- WaterDrinking water950 g
- Cheddargrated120 g
- Heavy creamFluid, heavy whipping100 g
- Yellow mustardPrepared, yellow10 g
- SaltTable salt3 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Melt butter in a large pot. Cook onion and celery for 5 minutes, then add garlic for 30 seconds.
- Add broccoli, measured water, salt and pepper. Simmer for 12–15 minutes until the broccoli is tender.
- Take off the heat and blend with an immersion blender until smooth, keeping the blade submerged to prevent splashes.
- Reserve 30 g cheddar for topping. Stir in cream and mustard and warm gently. Remove from heat and add the remaining cheddar a little at a time, stirring until melted.
- Divide into 4 servings and scatter with the reserved cheddar. Do not boil after adding the cheese.
Kitchen notes
- Choose cheese made with vegetarian rennet when needed.
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 14.2 g
- Fiber
- 4.7 g
- Carbs − fiber
- 9.5 g
- Protein
- 12.4 g
- Fat
- 24.8 g
- Energy
- 314 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Broccoli & Cheddar Soup
For 4 servings
Vegetables
- BroccoliRaw600 g
- CeleryRaw100 g
- GarlicRaw6 g
- OnionRaw40 g
Eggs & dairy
- CheddarRegular120 g
- Heavy creamFluid, heavy whipping100 g
Oils & fats
- ButterUnsalted25 g
Herbs & spices
- Black pepperDried, ground1 g
- SaltTable salt3 g
Sauces & pantry
- Yellow mustardPrepared, yellow10 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/broccoli-cheddar-soup/
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