Broccoli Cheese Soup – a delicious recipe with Chicken Broth, Broccoli Florets, Carrots, Garlic, Onion Powder, Cheddar. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Add chicken broth, broccoli, and carrots to a heavy-bottomed soup pot. Bring to a boil, then reduce heat to low and let simmer until vegetables are fork-tender, about 6-8 minutes.
2
Add garlic powder and onion powder. Add cheese a handful at a time, making sure it is incorporated before adding more. When all of the cheese is incorporated, add heavy cream and cream cheese.
3
Remove from heat and season with salt and pepper to taste. The soup with thicken nicely as it sits. Serve with extra shredded cheese, if desired.
4
Nutrition for 1/8th of recipe: 346 calories / 30g fat / 18g sat fat / 8g carbs / 1g fiber / 14g protein.
5
Notes:
6
I used 4 cups of fresh broccoli, but you could use frozen if you like.
7
I like to use pre-shredded sharp cheddar. It incorporated into the soup perfectly.
1248
kcal
Calories
78
g
Fat
24
g
Carbs
113
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups Chicken Broth, 4 cups Broccoli Florets, 1/2 cups Shredded Carrots, 1/2 teaspoons Garlic Powder, and more.
Yes, Broccoli Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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