There’s a popular chain restaurant that serves a variety of soups and my favorite among them is the ever delicious broccoli cheddar soup.  Creamy, cheesy, and delicious, you can’t go wrong.  When you eat a bowl full of broccoli you think you are eating something healthy no matter where you get it, but to my dismay, the ingredients of this yummy soup were anything but real.  Big thumbs down in my book.

Broccoli cheddar (water, milk

[milk, vitamin d3], broccoli, pasteurized process cheddar cheese [cheddar cheese {pasteurized milk, cheese culture, salt, enzymes}, water, sodium phosphate, milkfat, salt, apocarotenal {color}], cream [cream, milk] carrots, modified corn starch, onions, chicken base [chicken meat in chicken broth {chicken meat, chicken broth, chicken fat, modified corn starch and/or rice flour, salt}, salt, hydrolyzed corn and soy protein, sugar, natural flavorings, potato flour, autolyzed yeast extract, carrot powder, turmeric], wheat flour [bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid], butter [cream, salt], seasoning [salt, spices, extractives of paprika], soybean oil, dijon mustard [water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice], pepper sauce [vinegar, red pepper, salt])

But it’s so delicious!  Waaah!  I set out on a quest to remake this yummy broccoli cheddar soup using only real food ingredients and I think I came pretty close.  While not *quite* as creamy as the restaurant version, the taste is pretty spot on and it’s much creamier than other broccoli cheddar soups that I have made in the past.

It’s a very quick soup too.  My six year old helped me put it all together, which means it’s also very easy.  I recommend making this soup after you make a whole chicken, and use the bones to make broth.  This is a great meatless way to stretch that chicken to get a lot of bang for your buck.

Even my vegetable hating little boy ate this soup.  I convinced him to dip a cracker in it to taste.  He replies, “Hey, I do yike broccy!”  Woo hoo!  A win for mom.

Broccoli Cheddar Soup Feature

Broccoli cheddar soup
Serves 4
A delicious broccoli cheddar soup made with wholesome ingredients.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
475 calories
22 g
97 g
32 g
27 g
20 g
497 g
1831 g
10 g
0 g
10 g
Nutrition Facts
Serving Size
497g
Servings
4
Amount Per Serving
Calories 475
Calories from Fat 279
% Daily Value *
Total Fat 32g
49%
Saturated Fat 20g
98%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 97mg
32%
Sodium 1831mg
76%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
12%
Sugars 10g
Protein 27g
Vitamin A
106%
Vitamin C
107%
Calcium
71%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 T. butter
  2. 1 small onion, diced, about 3/4 cup
  3. 1/4 cup flour (Rice flour could possibly be used to make gluten free)
  4. 2 c. whole milk
  5. 3 c. chicken broth
  6. 1 bay leaf
  7. 1-2 carrots, shredded
  8. 3 cups fresh broccoli, cut into small pieces
  9. 2 1/2 cup cheddar cheese, shredded
  10. 1 1/2 tsp salt (start with less if your broth is salted)
  11. pepper to taste
Instructions
  1. Melt butter in a pot over medium heat.
  2. Add onions and cook for several minutes until soft.
  3. Stir in flour and cook for a minute.
  4. Whisk in milk and chicken broth.
  5. Add bay leaf.
  6. Slowly bring to a low bubble, and stir until beginning to thicken.
  7. Add broccoli and shredded carrots and simmer until broccoli is tender.
  8. Soup should be thickening more by now. Remove from heat and whisk in cheese.
  9. At this point you can puree it with an immersion blender or leave it chunky. I prefer mine chunky.
  10. Remove bay leaf and season with salt and pepper to taste.
beta
calories
475
fat
32g
protein
27g
carbs
22g
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