Broccoli Cheddar Soup

14 55 254
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 8
Broccoli Cheddar Soup
Health Highlights


2 tbsp Extra virgin olive oil
1 medium White onion (chopped)
3 clove(s) Garlic (chopped)
2 cup grated Carrots
1/4 tsp Nutmeg, ground
1/2 tsp Salt
1/2 tsp Black pepper
1/4 cup Wheat flour, whole wheat
2 cup Chicken broth (stock)
2 cup Silk Original Coconut Milk
114 gm Cream cheese, fat free (cut into cubes)
341 gm Broccoli, raw (frozen broccoli florets)
1/4 cup Parmesan cheese, grated
2 cup, shredded Cheddar cheese, sharp


In a 6 - 8qt soup pot sauté the onions, garlic, and carrots in olive oil until the onions are translucent and garlic is fragrant, about 2-3 minutes.

Stir in the nutmeg, salt, and pepper. Let cook for another minute.

In a small bowl whisk together ¼ flour and 1 cup chicken stock. Pour mixture into the pot. Bring to a boil and let simmer until the liquid thickens a little bit, about 3-5 minutes.

Stir in the rest of the chicken stock, coconut milk, cream cheese, and broccoli. Bring to a boil and then let simmer until the broccoli and carrots are soft and the cream cheese is melted, about 25 minutes. It's okay if there are specks of cream cheese during this step. That will be gone after the soup is blended.

Using a hand blender or regular blender blend the soup until you get the consistency you like. If the soup is too thick then add in more chicken stock until you get the desired consistency.

Stir in the shredded extra sharp cheddar and parmesan. Stir until the cheese melts. Taste for salt and then serve.

Nutrition Facts

Per Portion

Calories 254
Calories from fat 148
Calories from saturated fat 63
Total Fat 16.5 g
Saturated Fat 7.0 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.4 g
Cholesterol 34 mg
Sodium 554 mg
Potassium 370 mg
Total Carbohydrate 14.2 g
Dietary Fiber 2.6 g
Sugars 3.9 g
Protein 13.6 g

Dietary servings

Per Portion

Grain 0.2
Milk Alternative 0.7
Vegetables 1.0

Energy sources


Meal Type(s)