Cream of Broccoli & Cheese Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 273.0
  • Total Fat: 12.7 g
  • Cholesterol: 31.8 mg
  • Sodium: 979.9 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 16.5 g

View full nutritional breakdown of Cream of Broccoli & Cheese Soup calories by ingredient
Submitted by:


hidden protein and vegetables make this soup hidden protein and vegetables make this soup
Number of Servings: 6


    Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil, 1 tbsp
    Butter, unsalted, 1 tbsp
    Milk, 2%, 2 cup
    Campbell's low sodium chicken broth, 4 cup
    Broccoli, fresh, 4 cup, chopped or diced
    Onions, raw, 0.5 medium (2-1/2" dia)
    Celery, 1 rib diced finely
    Garlic, 2 clove
    Dill weed, dried, 1 tsp
    Salt, 1 tsp
    Pepper, black, 1 tsp
    Beans, white, 1.5 cup (pureed)
    *Wheat flour, white, bread, enriched,1 tbsp
    Cheddar Cheese, 1 cup, grated


Cheese is optional, as is coconut oil. Use all butter if you wish.


Chop vegetables.
Add coconut oil and butter to preheated pot.
Add onions, garlic & celery and cook until onions are translucent.
Add 1 tbsp flour and whisk the roux for approx 1 minute until flour is cooked.
Add milk slowly while whisking constantly to avoid any lumps.
Add white beans to the pot. Remove from heat. Transfer mixture to the blender and blend until beans are smooth (be careful with hot liquids in the blender, cover with towel and puree slowly).
Add mixture back to pot. Add broccoli, chicken broth, salt, pepper, dill. Bring to boil and reduce to a simmer.
Simmer for approx 10-15 minutes until broccoli is cooked.
Add grated cheese to soup and stir until cheese is melted and combined.

Serving Size: Makes 6, 2 cup servings

Rate This Recipe