Cheesy Broccoli Cheddar Soup
Cheesy Broccoli Cheddar Soup is going to be your saving grace this winter. It's thick, creamy, cheesy and you've got some veggies in there as well. A total comfort meal. Perfect for a cold winter night, when you're sick but in all honesty - cravable year round.
Cheesy Broccoli Cheddar Soup
Here's what you'll need:
- Broccoli
- Carrots: You can buy the grated ones or grate some yourself.
- Onion
- Fresh Garlic
- Cream Cheese
- Oregano
- Nutmeg
- Chicken Broth
- Evaporated Milk
- Fresh Grated Cheese: This is important to have fresh grated cheese. The bags in the store have starch on them and it won't make the soup a smooth consistency.
- Salt
- Pepper
How to break up the serving sizes
After I make my soup, I add the container I will store leftovers in to a food scale, zero it out, make sure it is on ounces and then add in the soup. However many ounces it weighs, I will divide that number by 6 and that will be your serving size. For example, if the soup weighed 30 ounces, divide that by 6 and now you know that a serving size is 5 ounces. Please do not use those measurements, that was an example.
As you like it
Feel free to add your own twist and sneak in some extra veggies in the soup. For serving, you can do a baguette, some garlic bread or keep it simple and just do some good old toast. I always like to add in a side salad with my meals to make sure I'm getting in some extra greens. My salad consists of mixed greens, spinach, blue cheese and either Bolthouse Farms Blue Cheese or my homemade white wine vinaigrette.
Soups for the cold months
As winter approaches, I've got some soups for you to try. I know none of you feel bad for me because I live in San Diego and the coldest it gets is in the mid 60s, but that's cold to us! That's not even every day - it's mostly in the low 70s. Anyways, enough about my weather, let's keep you warm and cozy all winter long.
- Chicken Pot Pie Soup
- Tomato Soup - Almost identical to the Nordstrom Cafe's tomato soup. If you know, you know. Except mine is macro friendly!
- Veggie and Italian Sausage Stew - Also known as Witches Brew and now I don't have a name for it. I will say it's delicious though!
That's all I have for now, but sure enough I will be back to add onto this list.
Crockpot recipes
How to reheat:
Add your soup to a sealed container and store in the fridge. When you’re ready to reheat, add to the microwave for about 1 1/2 to 2 minutes. It’s just as good as it was fresh.
Try out this recipe?
So, did you try out this recipe? I’d love to see you recreate it. Also, don’t forget to tag me on Instagram, TikTok and Facebook so I can see.
- 16 ounces Chopped Broccoli (About 5 Cups)
- 1 cup Grated Carrots
- 1 Chopped Yellow Onion
- 3-4 Cloves of Mined Garlic
- 2 ounces Reduced Fat Cream Cheese
- 2 1/2 cups Chicken Broth
- 12 ounces 2% Evaporated Milk
- 1 teaspoon Dried Oregano
- 1/4 teaspoons Nutmeg
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 8 ounces Freshly Grated Cheddar Cheese
First things first, chop up all your veggies and grate your carrots and cheese.
Next, add your broccoli, carrots, onion, garlic, cream cheese, oregano, nutmeg, chicken broth and mix.
Cover and cook on low for 4-6 hours or until the broccoli is tender.
Stir in evaporated milk.
Using an immersion blender, purée about 3/4 of the soup. Leave some of the broccoli chunks for texture.
Lastly, stir in the cheese, salt and pepper. Cover and cook for about another 5-10 minutes until cheese is fully melted. Enjoy!
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 275kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 16g6%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.