Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
  • Calories 230.5
  • Total Fat 10.9 g
  • Saturated Fat 4.6 g
  • Polyunsaturated Fat 1.6 g
  • Monounsaturated Fat 2.8 g
  • Cholesterol 20.8 mg
  • Sodium 1,608.3 mg
  • Potassium 771.0 mg
  • Total Carbohydrate 16.6 g
  • Dietary Fiber 4.0 g
  • Sugars 3.8 g
  • Protein 18.7 g
  • Vitamin A 45.9 %
  • Vitamin B-12 6.6 %
  • Vitamin B-6 13.7 %
  • Vitamin C 134.1 %
  • Vitamin D 0.0 %
  • Vitamin E 13.1 %
  • Calcium 38.3 %
  • Copper 8.2 %
  • Folate 30.3 %
  • Iron 8.1 %
  • Magnesium 7.4 %
  • Manganese 27.0 %
  • Niacin 14.5 %
  • Pantothenic Acid 5.3 %
  • Phosphorus 64.7 %
  • Riboflavin 32.3 %
  • Selenium 8.2 %
  • Thiamin 8.1 %
  • Zinc 13.0 %
*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 Soup

View the full Broccoli Soup Recipe & Instructions

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 Soup

99 calories of Velveeta Light Cheese Product, (1.60 oz)

41 calories of Margarine, hard, (0.05 stick)

33 calories of Broccoli, frozen, (0.40 package (10 oz))

17 calories of Milk, nonfat, (0.20 cup)

6 calories of Onions, raw, (0.10 cup, chopped)

4 calories of Chicken Broth, (0.40 cup (8 fl oz))

3 calories of Celery, raw, (0.15 cup, diced)

0 calories of Pepper, black, (1 dash)

0 calories of Salt, (1 dash)


Nutrition & Calorie Comments  

Trying this soon, but as low Carb! Been looking for something like this
Submitted by:
MELANIE8972
(1/19/13)
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Very easy and quite yummy! Yeah, it may have some 'bad' fats in it, but all things in moderation! Submitted by:
JBHERTEL
(2/4/10)
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looks wonderful BUT 1608.3 mg's of sodium.. Oh my
Submitted by:
DTRMNEDME
(1/1/10)
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Great! Especially for the calories Submitted by:
BIGMOUTHSTEVE
(5/4/09)
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I used some of the suggestions from previous posts. Instead of the margarine, I used a half-tablespoon of vegetable oil and Fat Free/Less Sodium Chicken broth. Everyone enjoyed the soup. The thing I will change next time is not to completely puree the broccoli, I would like some texture. Submitted by:
ELFGODDESS
(2/3/09)
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This is the best broccoli soup I have ever made! Add a little turkey breast for extra protein -made a great supper! Submitted by:
CAS8769
(1/30/09)
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I tried this last night, and I thought it was very good. I didn't find this type of Velveeta (low fat) so I used other processed fat-free cheese and canola oil rather than margarine. I might add some hot sauce next time to spice it up a little. But, It is quite good. Submitted by:
RETIREDAT60
(1/27/09)
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I made this recipe last night it was pretty good, but I think it needs a little more flavor. I did not use the margarine and instead of just the frozen broccoli I used the lowfat green giant broccoli and cheese, I also did not use the velveeta I just used reduced fat colby and cheddar. Submitted by:
LYNDSAY81283
(1/27/09)
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I would rate this as good only because I like my soup to be thicker. I made the soup today for my FIL and added 2 cloves of garlic, and made a roux w/ flour and the nonfat milk. I also don't think you need to use all that Velveeta, as I only used half and you still have a nice cheesy flavor. Submitted by:
MIKEYTO
(1/26/09)
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have not tried this yet, but instead of adding the cheese, try putting a 3/4oz slice of lowfat cheddar over the top and heat until melted. Submitted by:
GOTHDIVA1
(1/26/09)
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My biggest concern with most of the recipes is the serving info. Those I have looked at state this many calories per serving but not the serving size. Saying a recipe make this many servings but not what the size of the serving is not really helpful. Submitted by:
PAMCARR1
(1/26/09)
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I've made the full fat & sodium version of this recipe many times. I've served it to guests in my home and taken it to group gatherings. It's a hit. Your version eases my conscious helping me continue to enjoy the foods I love. Submitted by:
GUIN0001
(8/13/08)
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I think I will try a few tweaks as suggested by others. I will sub shallots for the onions. I will save in my file to try a bit later. I am just wondering about upping the fiber a bit more. Submitted by:
CRAFTYLADY4
(7/31/08)
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It looks good, but that sodium can't be right, can it? If you use reduced sodium broth how can the sodium count be that high? I think I"ll run the ingredients on the nutrition tracker before making. Submitted by:
BLUESTARMOM
(7/30/08)
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I didn't use the margarine but did use low sodium broth and cut the cheese down to 6 oz. I also added garlic and other spices like onion salt. It was good, but I think the sodium in this meal it a little too much for me. Submitted by:
CANDIS799
(2/4/08)
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Fantastic! I changed it around a bit, like I always do. Replaced margarine with a tbsp olive oil, added chopped garlic, pureed only half, and omitted the cheese. As is, it's not exactly healthy, but lower fat & calories than the traditional soup. Submitted by:
DREALEE
(1/30/08)
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I substituted velveeta for for low fat cheddar cheese. It tastes very good and was so easy and fast to prepare. Submitted by:
_DESIREE_
(1/29/08)
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It's the processed Velveeta cheese and the canned broth that makes this soup too high in sodium for us salt watchers. I would suggest substituting your own homemade chicken stock (I make mine without added salt) and choose a cheese with reduced salt. Submitted by:
KATHIIACO
(1/29/08)
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Sounds wonderful, But that sodium!! Can anyone verify whether or not thats a typo? Submitted by:
DINO11
(1/28/08)
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Way too much sodium for this to be called healthy! At 1,600mg sodium, that is almost a full days' worth of sodium in one side dish! Even using low-to-no sodium broths, the sodium & cholesterol are still very high. Submitted by:
KCARTS33
(1/28/08)
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tasty, and I used low sodium vegetable broth instead of chicken stock, and substituted cheddar style veggie cheese for the velveeta, which I think makes it healthier. Submitted by:
CONQUERGRAVITY
(1/27/08)
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FAmily loved it. Hubby said it was better than it looks. Reminded him of the look of pea soup. I replaced the margarine with baking spray, used reduced sodium chicken broth. Next time I would keep some broccoli out of the the blender to add some texture. Submitted by:
RUNTBURGER
(1/27/08)
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I was looking for a good broccoli soup recipe. This one is exactly what I'm looking for. I will omit the margarine and use spray to reduce the fat. Will make it tomorrow and I'm sure it will be delicious Submitted by:
LOSSQUEST
(1/26/08)
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I agree with some of the previous comments - I would eliminate the margarine and cook the veggies with a cooking spray or simmer them in some of the chicken broth. As is, there's too much fat to fit this into my plan. There's also too much sodium but I'm thinking that might be a mistake. Submitted by:
CATLANTA
(1/26/08)
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I would replace the mile with Nonfat dry milk (more protein) and exchange the margarine for olive oil. No velveeta, but 2 oz. of aged cheddar Submitted by:
ROLLERSKATE
(1/26/08)
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I will make this but use 1 cal oil spray to fry the onion etc and not use any cheese and the fat will be negligble it sounds yummy! Submitted by:
CUDDLESUK
(1/26/08)
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I like the idea of the cheese- is there any kind of "real" cheese that could be used instead? I was thinking a small amount of reduced fat cabot extra sharp cheddar but not sure on the melting aspect. Anyone try that or something similar? Submitted by:
MVIGIRL
(7/30/07)
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I made this and shared with my co-workers. They all enjoyed it very much. I had one ask for the recipe.
I used fresh broccoli and the less fat velveeta. 		Submitted by:
FRAKTD
(7/10/07)
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I love broccoli, but always use a small amount of olive oil instead of saturated fat. Submitted by:
SUNDOWNERSMILE
(3/23/07)
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