Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 90.0
  • Total Fat 2.2 g
  • Saturated Fat 1.4 g
  • Polyunsaturated Fat 0.1 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 10.1 mg
  • Sodium 564.1 mg
  • Potassium 268.9 mg
  • Total Carbohydrate 10.9 g
  • Dietary Fiber 1.4 g
  • Sugars 4.8 g
  • Protein 7.3 g
  • Vitamin A 13.8 %
  • Vitamin B-12 4.2 %
  • Vitamin B-6 5.5 %
  • Vitamin C 43.0 %
  • Vitamin D 5.2 %
  • Vitamin E 3.2 %
  • Calcium 19.0 %
  • Copper 2.0 %
  • Folate 9.9 %
  • Iron 2.4 %
  • Magnesium 3.5 %
  • Manganese 7.4 %
  • Niacin 2.2 %
  • Pantothenic Acid 3.2 %
  • Phosphorus 27.6 %
  • Riboflavin 14.4 %
  • Selenium 5.3 %
  • Thiamin 3.8 %
  • Zinc 5.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Broccoli and Cheese Soup

View the full Broccoli and Cheese Soup Recipe & Instructions
Submitted by: PEACHS2582

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Broccoli and Cheese Soup

42 calories of Velveeta Light Cheese Product, (0.67 oz)

17 calories of Milk, nonfat, (0.21 cup)

14 calories of Wheat flour, white, all-purpose, unenriched, (0.03 cup)

11 calories of Broccoli, frozen, (0.13 package (10 oz))

5 calories of Onions, raw, (0.08 cup, chopped)

2 calories of Swanson Chicken Broth 99% Fat Free, (0.25 cup)

1 calories of Garlic, (0.17 cloves)

0 calories of Pepper, black, (0.02 tsp)

Nutrition & Calorie Comments  

It has a lot of sodium for 1/2 cup and that amount would not be filling for my DH or myself. I would not use Velveeta but real cheese instead. It does sound very good though. Submitted by:

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I make something like this. Almost the same recipe. One half cup is never enough. More calories but must have full cup. Submitted by:

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Made it as said and it was good. I like the low calories and good protein count. Submitted by:

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I turned this soup into a gluten-free delight by exchanging the flour for tapioca starch and the Velveeta for shredded organic sharp cheddar cheese in the same quantities and added a 1/2 cup more of organic low sodium chicken broth. Submitted by:

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I'd add potato instead of flour. Adds to the fiber. Submitted by:

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I used 1/2 Velveeta and 1/2 cheddar. Less sodium. Delish!~ Submitted by:

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I made it into a lighter soup without the flour or velveeta, especially to cut down on sodium. Submitted by:

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you can use canned milk too makes it a bit thicker with out all that flour.. I don't like Velveeta so used a low fat cheedar...but who eats just a half cup of soup.. Submitted by:

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Velveeta? Seriously? The sodium content is outrageous. This recipe needs major tweaking. Submitted by:

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OMG this is exactly what I was looking for! I wanted to thick, creamy soup that was not filled with fat and this was perfect! My husband couldn't stop eating it! The only changes I did was added 1/4 cups of minced carrot for a little color and sweetness. I also used frozen broccoli! Submitted by:

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