Grammy's Kitchen · Broccoli Cheddar Soup · Broccoli Cheddar Soup
One of 49 broccoli cheddar soup recipes we measured
2 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 87% | 204% |
| dairy | 0% | 41% |
| fat | 3% | 7% |
| aromatics | 16% | 24% |
| salt | 0% | 0% |
| protein add | 18% | 47% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons unsalted butter |
| 14 g | 1 tablespoon olive oil |
| 160 g | 1 cup chopped yellow onion |
| 122 g | 2 medium carrots (sliced into 1/8-inch thick half rounds) |
| 340 g | 3/4 pound Yukon gold potatoes (about 2 medium, chopped into 1/2-inch pieces, no need to peel) |
| 9 g | 3 cloves garlic (minced) |
| 960 g | 4 cups low sodium vegetable broth |
| 680 g | 1 1/2 pounds broccoli crowns (chopped into florets*) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 5 g | 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme) |
| 170 g | 6 ounces sharp cheddar cheese (shredded, about 1 1/2 cups) |
Method: 10 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made this multiple times and it's so good! Thank you as always for great recipes!” — a cook, 5.0★
“Can i use chicken broth?” — a cook, 5.0★