Grammy's Kitchen · Broccoli Cheddar Soup · Instant Pot Broccoli Cheddar Soup
One of 49 broccoli cheddar soup recipes we measured
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.
| 14 g | 1 tablespoon unsalted butter |
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 small yellow onion (chopped, about 1 1/4 cups) |
| 9 g | 3 cloves garlic (minced) |
| 840 g | 3 1/2 cups low sodium vegetable broth (plus up to 1/2 cup more, as needed) |
| 2 g | 1 teaspoon Italian seasoning |
| 4 g | 3/4 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 227 g | 1 medium Yukon gold potato (about 1/2 pound, chopped into 1/2-inch pieces) |
| 61 g | 1 medium carrot (sliced into 1/8-inch thick half rounds) |
| 680 g | 1 1/2 pounds broccoli crowns (chopped into florets, about 8 cups chopped) |
| 170 g | 1 1/2 cups shredded sharp cheddar cheese |
Method: 9 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.