Cheddar Cheese and Broccoli Soup

Cheddar Cheese and Broccoli Soup
Source: The American Diabetes Association Diabetes Comfort Food Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

The most satisfying comfort soup in my opinion is creamy and cheesy. As a kid, Cheddar Cheese and Broccoli Soup was always a staple in our kitchen; however, this version has been slimmed down considerably.

  • Prep time
    20 min
  • Cook time
    15 min
  • Servings
    5 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 205

  • Total Fat 8g
    • Saturated Fat 3.5g
    • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 490mg
  • Total Carbohydrate 20g
    • Dietary Fiber 12g
    • Total Sugars 3g
  • Protein 17g

Choices/Exchanges: 1 Fat-free milk, 2 Vegetable, 1 1/2 Fat



  • broccoli
    1 lbs
  • olive oil
    1 tbsp
  • onion, chopped
  • celery stalk, chopped
  • all-purpose flour
    2 tbsp
  • chicken broth, reduced-sodium
    1 can
  • milk, evaporated fat-free
    12-ounce can
  • reduced-fat cheddar cheese (such as Cabot’s 50% reduced-fat cheddar)
    1 1/4 cup
  • black pepper, freshly ground
    1/2 tsp
  • nutmeg salt, to taste
    1/4 tsp


  1. Trim and peel broccoli stems. Cut off 15 small florets. Coarsely chop enough remaining broccoli to equal 2 cups.

  2. Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.

  3. Heat olive oil in medium saucepan over medium heat. Sauté onion and celery until soft, about 5 minutes. Whisk in flour and cook 1 minute. Add broth and milk. Cook, stirring constantly, until mixture simmers and thickens, about 5 minutes.

  4. Add chopped broccoli, cheese, pepper, nutmeg, and salt. Stir until cheese melts and soup is heated through, about 3 minutes. Garnish each bowl with reserved broccoli florets.

  • Recommended

    Made this yesterday. My only complaint is that if you use a different type of broth (not in a can) it would be helpful to know how much to use in ounces. I assumed 14.5oz. Otherwise it ends up a very tasty soup and not that hard to make. Obviously cooking times vary based on the stove you use. Also it would be helpful to discuss HOW to blanch broccoli. I had to look it up. Good soup though, when it was done. One last thing, 1 cup is a small serving size. 1.25c is more usual, so to me this is a 4 serving recipe.