Grammy's Kitchen · Broccoli Cheddar Soup · Broccoli Cheddar Soup
One of 49 broccoli cheddar soup recipes we measured
72 cooks on www.spendwithpennies.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 | 232% | 204% |
| dairy | 31% | 41% |
| fat | 4% | 7% |
| thickener | 2% | 0% |
| aromatics | 42% | 24% |
| salt | 0% | 0% |
| protein add | 102% | 47% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon butter |
| 150 g | 1 small onion (diced) |
| 3 g | 1 clove garlic (minced) |
| 364 g | 4 cups broccoli florets (fresh or frozen) |
| 480 g | 2 cups chicken broth |
| 1 g | 1/2 teaspoon dried thyme leaves |
| 113 g | 4 ounces cream cheese (softened and cubed) |
| 363 g | 1 1/2 cups half and half (or evaporated milk) |
| 8 g | 1 tablespoon cornstarch |
| 226 g | 2 cups shredded sharp cheddar cheese |
| 33 g | 1/3 cup shredded Parmesan cheese |
| salt and pepper to taste |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Perfect!!! This soup is so flavorful...way better than any other broccoli cheddar soup I have had before. Very easy to make...a one pot wonder! I used heavy cream instead of light cream, which made it the perfect consistency for my family's tastes. I also used” — a cook, 5.0★
“We love this soup and I have made many times. I omit the thyme and use one block cream cheese and use heavy cream instead of half and half. Otherwise I make it exactly as written. Love this site!” — a cook, 4.0★