Broccoli-Cheddar Soup

Broccoli-Cheddar SoupRecipe
Photo: Oxmoor House

Hearty and satisfying, this soup gets its rich creaminess from potatoes.


Serves 6 (serving size: 1 cup soup)

Total time: 38 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 38 Minutes

Nutritional Information

Calories 256
Fat 10 g
Satfat 6.4 g
Monofat 1.7 g
Polyfat 1.4 g
Protein 14.6 g
Carbohydrate 28.9 g
Fiber 3.6 g
Cholesterol 32 mg
Iron 1.5 mg
Sodium 447 mg
Calcium 275 mg


4 cups cubed peeled baking potato
1/2 teaspoon salt, divided
3 tablespoons unsalted butter
1 cup chopped onion
1/3 cup chopped carrot
1 garlic clove, minced
5 cups chopped fresh broccoli florets, divided
3 cups fat-free, lower-sodium chicken broth
2 cups plus 2 tablespoons water, divided
2 cups 1% low-fat milk
4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)


1. Place potato and 1/4 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.

2. While potatoes cook, melt butter in a large Dutch oven over medium heat. Sauté onion, carrot, and garlic 5 minutes or until tender. Add 4 cups broccoli, broth, 2 cups water, and 1/4 teaspoon salt; bring to a simmer, and cook 10 minutes or until broccoli is tender. Stir in potatoes.

3. Combine 1 cup broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 1 minute or until bright green. Drain.

4. Process mixture in Dutch oven with a hand-held immersion blender until smooth or place half of broccoli mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broccoli mixture. Return pured mixture to Dutch oven.

5. Add milk and cheese; cook over low heat 2 minutes, stirring until cheese melts and soup is smooth. Stir in steamed broccoli. Ladle soup into individual bowls.


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