Comida Kraft
Recipe Box

Broccoli-Cheddar Soup Recipe

Broccoli-Cheddar Soup Recipe is rated 3.185567010309278 out of 5 by 97.
Prep Time
10
min.
Total Time
40
min.
Servings

6 servings, 1 cup each

Follow this Broccoli-Cheddar Soup Recipe for a creamy, cheesy soup the whole family will love! Fresh broccoli helps make this soup a HEALTHY LIVING recipe.

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What You Need

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Make It

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  • Cook onions in dressing in large saucepan until crisp-tender.
  • Add broth, water and broccoli; stir. Bring to boil; cook 8 to 10 min. or until broccoli is tender. Stir in milk and rice; simmer on medium heat 5 min.
  • Pour into blender in batches; blend until smooth. Return to saucepan; cook on low heat until heated through, stirring frequently. Serve topped with cheese.

Substitute

Substitute cauliflower for the broccoli.

Servings

  • 6 servings, 1 cup each

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Enjoy the great flavor of this easy-to-make nutritious soup. As a bonus, the broccoli is high in both vitamins A and C, and the cheese is rich in calcium.

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 140
Total fat 5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 580mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 4g
Protein 11g
% Daily Value
Vitamin A 35 %DV
Vitamin C 40 %DV
Calcium 35 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Easy enough to make. Easy enough to make. I read reviews by others before making this soup & decided to use 32 oz box of chicken stock & no water. I also used 1 cup of half & half rather than milk since we like creamer soups. I used instant brown rice, frozen broccoli & placed cheese in soup after I used an imersion blender to puree it. Soup was not very flavorful. Added garlic salt and bacon bits which improved the flavor a lot. Next time I'll sautee minced garlic along with onion & add fresh bacon crumbles as a garnish.
Date published: 2007-11-07
Rated 5 out of 5 by from This is the greatest soup! This is the greatest soup! I use one can of chicken broth, one of beef and only one can of water. The beef adds great flavor. To cut down on prep time, I use frozen broccoli. I also use brown rice to cut out a few carbs and add cooked chicken and corn for more protein and vitamins. Since it all goes through the blender anyway, no one is the wiser. Also freezes very well. This was a wonderful thing to have on hand after I had a few teeth pulled- very warm and comforting. Highly recommended!!
Date published: 2006-10-28
Rated 2 out of 5 by from I expected this soup to be much creamier, which i guess it would've been if the cheese was part of... I expected this soup to be much creamier, which i guess it would've been if the cheese was part of the soup, not just a garnish on top of it. It was a bit watery and i do like the other reviewer's suggestion of leaving some broccoli pieces in it. Ingredients call for "1 cup of cheddar cheese," but it doesn't indicate whether this is 1 cup SHREDDED or 1 cup of the solid hunk of cheese, which would be quite a bit different amount than if it was shredded.
Date published: 2005-10-25
Rated 1 out of 5 by from I made this last ight and there should be a warning in the recipe about hot liquids in a blender. I made this last ight and there should be a warning in the recipe about hot liquids in a blender. Apparently they expand or something of the sort. I was holding the lid down with all my might and as soon as the blender came on, it exploded. I burned myself, I had broccoli ALL OVER my countertops and walls. It was a disaster. I was extremely disappointed with this recipe! It ruined my kitchen, my dinner and my evening!
Date published: 2005-02-18
Rated 1 out of 5 by from This soup had no flavor at all. This soup had no flavor at all. The time it took to cook and the mess to clean up was a big waste of time. I ate one bowl adding salt, pepper and crackers to give it a little flavor but the rest went down the garbage disposal. I don't know anything I could have done at that point to make it any better. I would never recommend this recipe to anyone. It does not even deserve one star.
Date published: 2009-10-28
Rated 5 out of 5 by from This recipe is fantastic! This recipe is fantastic! Use 2 c of shredded sharp cheddar. If you don't cook the veggies completely, it will be lumpy. Only fill the blender half full to avoid burns and explosions. Use the pulse/blend and blend at least a couple of times in small batches. My kids love this and there is never enough to go around even with a double recipe.
Date published: 2005-03-08
Rated 4 out of 5 by from I would give this 1 star if it wasn't for my doctoring it up. I would give this 1 star if it wasn't for my doctoring it up. I add a can of Cheese Soup, shredded cheddar cheese (or cubed) before I bring to a boil. It makes it thicker and tastier. I once made it without the soup and it came out bland... it made that big of a differance! This is my family's favorite cold night soup! Yum!
Date published: 2008-01-02
Rated 4 out of 5 by from I thought it was very good with these simple changes; I left out one can of broth. I thought it was very good with these simple changes; I left out one can of broth. I added one can of cheddar cheese condensed soup, and a clove of garlic. I also used regular rice by cooking it part way before i added it but that shouldn't change the taste. I also didn't puree it because that didn't sound good to me.
Date published: 2008-04-05
  • 2016-09-30T10:38CST
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