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Yields5 Servings
Cook Time45 minsTotal Time45 mins
broccoli cheddar soup bol
Nutrition Facts

Serving Size 1/3 tbsp dry mix

Servings 5


Amount Per Serving
Calories 90
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 20mg1%
Potassium 239mg7%
Total Carbohydrate 21g8%
Dietary Fiber 2g8%
Sugars 4g
Protein 3g6%

Vitamin A 20%
Vitamin C 60%
Calcium 4%
Iron 30%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Virginia Blue Ridge Broccoli Cheddar Soup

You Will Also Need
 4 cups Chicken broth
 1 cup Heavy or half/half cream
 1 cup Shredded cheddar cheese
Optional Vegetable additions
 2 cups chopped, fresh or frozen broccoli or cauliflower or 5 oz package of fresh baby spinach
Here's What You Do
  1. In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.
  2. Return to a simmer, cover and cook for 30 minutes.
  3. Remove from heat. Stir in cream and cheese. Return to stovetop, cover and cook on low for 10 minutes.
  4. Stir in cream and cheese, cover and keep on low heat for 10 minutes longer.
  5. For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well and serve.

Ingredients

You Will Also Need
 4 cups Chicken broth
 1 cup Heavy or half/half cream
 1 cup Shredded cheddar cheese
Optional Vegetable additions
 2 cups chopped, fresh or frozen broccoli or cauliflower or 5 oz package of fresh baby spinach

Directions

Here's What You Do
1
  1. In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.
  2. Return to a simmer, cover and cook for 30 minutes.
  3. Remove from heat. Stir in cream and cheese. Return to stovetop, cover and cook on low for 10 minutes.
  4. Stir in cream and cheese, cover and keep on low heat for 10 minutes longer.
  5. For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well and serve.
Virginia Blue Ridge Broccoli Cheddar Soup

Recipe Adaptations

Vegan

You Will Also Need: 

  • 6 cups vegetable broth (48 oz.)
  • 1 large white potato, peeled and diced or 1 crown broccoli, well chopped.
  • 1 cup shredded non-dairy cheddar cheese (4 oz.)
  • Optional: ½ cup of Walnuts, chopped)

Here’s What You Do: 

  1. In a 3 or 4-quart pot, bring broth to boil. Reduce heat. Stir in soup mix and vegetable addition (potato or broccoli) plus 1 cup broth, as needed.
  2. Simmer, covered for 25 minutes.
  3. Stir in non-dairy cheese, cover and keep on low heat for 10 minutes longer.
  4. Garnish each serving with walnuts, if desired.

*For a creamier version add 1 cup cream or non-dairy cream substitute for the last 10 minutes of cooking

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

INVENTIVE VARIATION

Here’s What You Do: 

  1. For an elegant summertime meal this soup may be served chilled. Prepare as above, but leave out the cheese and cook 10 minutes longer. Chill soup overnight.
  2. Use an immersion blender or potato masher to puree. Serve with a topping of diced cucumber and sour cream on each bowl.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To reduce sodium: use a low-sodium broth, bone broth, or stock.
  • For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!