Broccoli Cheddar Soup - Cook for Your Life - Anti-cancer recipes

Broccoli Cheddar Soup

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

When I first came to live in the USA from France, land of Le Grand Fromage, I found the concept of cheese soups hard to wrap my head around. The cheese soups offered in...


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large Yukon Gold potato, peeled and cut into 1-inch dice
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • 5 cups water or broth
  • 1 (12-ounce) head of broccoli, cut into medium florets, stem peeled and diced
  • ⅔ cup grated sharp white Cheddar cheese
  • 2 teaspoons Dijon mustard
  • Croutons
  • Paprika (optional)

Nutrition Facts


270 cals


15 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


27 g


4 g


5 g


10 g


1249 mg


  1. Heat olive oil over medium heat in a medium pot. Add onions and cook until translucent, about 5 minutes. Add the potatoes, garlic, salt and pepper. Cook another 5 minutes, stirring occasionally.
  2. Add the water or broth and bring to a boil. Add the broccoli and simmer for 8-10 minutes or until the broccoli is tender but still bright green.
  3. Remove the soup from heat and puree. Heat the soup through over low heat, and stir in the grated cheese and mustard. Once the cheese has melted, taste for seasoning.
  4. Serve with Croutons and a dusting of paprika.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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