Easy Broccoli Cheese Soup
Prep
5m
·
Cook
25m
·
Total
30m
About This Recipe
This easy broccoli cheese soup is a comforting and hearty dish perfect for a cozy night in. With tender broccoli, creamy cheddar cheese, and a hint of garlic and onion, it is a simple but delicious recipe that the whole family will love. Perfect for a quick and easy meal.
Ingredients
(Servings:
5)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories387kcal19%
-
Fat25g38%
-
Saturated Fat14g70%
-
Carbohydrates18g6%
-
Fiber3g12%
-
Sugar7g14%
-
Protein16g32%
-
Cholesterol65mg21%
-
Sodium700mg29%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Broccoli – Cut/break florets off, then cut the thick skin off the stem and dice into small pieces, then throw them into the pot too.
2 large broccoli heads yields about 700g/1.4lb of broccoli (including stems). Can also use frozen broccoli.
2. Pureeing soup – if using a blender, blend in 2 batches and allow soup to cool slightly before blitzing (hot soup in fully sealed blender = soup exploding everywhere!). Place lid on blender but REMOVE the feeding hole lid. Fold a tea towel and cover the hole, then use your hand to hold the tea towel in place. Start on low then increase speed.
(PS If you like healthy creamy soups, invest in a blender stick. Trust me, it’s worth every penny)
3. Storage –keeps perfectly in the fridge for 4 to 5 days, and freezes 100% perfectly for months (my standard rule is 3 months).
4. Nutrition per serving. Reduces to 280 calories if made with full fat milk instead of cream.
2 large broccoli heads yields about 700g/1.4lb of broccoli (including stems). Can also use frozen broccoli.
2. Pureeing soup – if using a blender, blend in 2 batches and allow soup to cool slightly before blitzing (hot soup in fully sealed blender = soup exploding everywhere!). Place lid on blender but REMOVE the feeding hole lid. Fold a tea towel and cover the hole, then use your hand to hold the tea towel in place. Start on low then increase speed.
(PS If you like healthy creamy soups, invest in a blender stick. Trust me, it’s worth every penny)
3. Storage –keeps perfectly in the fridge for 4 to 5 days, and freezes 100% perfectly for months (my standard rule is 3 months).
4. Nutrition per serving. Reduces to 280 calories if made with full fat milk instead of cream.
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