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99% would make again

Easy Broccoli Cheddar Soup

Community Member
June 22, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Easy Broccoli Cheddar Soup

Ingredients

for 4 servings

  • 1 small onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 broccoli, cut into small florets
  • 6 tablespoons butter
  • ¼ cup all purpose flour (30 g)
  • 1 can evaporated milk
  • 1 can vegetable broth
  • 2 cups shredded cheddar cheese (200 g)
  • ½ teaspoon McCormick® Garlic Powder
  • salt and pepper, to taste

Nutrition Info

  • Calories 962
  • Fat 71g
  • Carbs 63g
  • Fiber 3g
  • Sugar 22g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. Melt the butter in a large pot over medium heat and sauté the onion, red pepper and broccoli for a couple of minutes. Cover and steam for about 5 minutes, stirring occasionally, until onion is translucent and broccoli is tender.
  2. Sprinkle the flour over the vegetables and stir for one minute, until there are no dry spots of flour left. Gradually stir in the evaporated milk and cook, stirring frequently, until mixture thickens and comes to a boil.
  3. Add the remaining ingredients. Heat for 5 to 10 minutes until heated through and the cheese is melted.
  4. Serve with bread.

Ingredients

for 4 servings

  • 1 small onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 broccoli, cut into small florets
  • 6 tablespoons butter
  • ¼ cup all purpose flour (30 g)
  • 1 can evaporated milk
  • 1 can vegetable broth
  • 2 cups shredded cheddar cheese (200 g)
  • ½ teaspoon McCormick® Garlic Powder
  • salt and pepper, to taste

Nutrition Info

  • Calories 962
  • Fat 71g
  • Carbs 63g
  • Fiber 3g
  • Sugar 22g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. Melt the butter in a large pot over medium heat and sauté the onion, red pepper and broccoli for a couple of minutes. Cover and steam for about 5 minutes, stirring occasionally, until onion is translucent and broccoli is tender.
  2. Sprinkle the flour over the vegetables and stir for one minute, until there are no dry spots of flour left. Gradually stir in the evaporated milk and cook, stirring frequently, until mixture thickens and comes to a boil.
  3. Add the remaining ingredients. Heat for 5 to 10 minutes until heated through and the cheese is melted.
  4. Serve with bread.

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