Soups and stews · 30 min
Beefy Broccoli & Cheese Soup
- 30 min
- 2–6 servings
- 664 kcal / serving
Creamy beef, broccoli, and cheddar soup with onion and garlic, simmered in one pot for a cozy weeknight dinner. It comes together in about 30 minutes with simple pantry ingredients.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ crownbroccoli
- ⅓ (8 oz) blockcheddar cheese
- 16 fl ozchicken or vegetable broth
- 1 clovegarlic
- ¾ lblean ground beef
- 6 fl ozwhole milk
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, extra virgin olive oil, oregano, dried, salt
Cookware
chef's knife · cutting board · garlic press (optional) · grater · hand or regular blender · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- ½ crownbroccoli
- 1 clovegarlic
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- ⅓ (8 oz) blockcheddar cheese
- 6 fl ozwhole milk
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | ½ crown | 1 crown | 2 crowns |
| cheddar cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| whole milk | 6 fl oz | 12 fl oz | 18 fl oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Brown the ground beef in a medium saucepan with a pinch of salt, pepper, and oregano until it’s crumbly and fully browned, 3–4 minutes.
- Move the beef to a plate and set it aside.
- Add a little oil to the pan, then cook the chopped onion and minced garlic until softened, about 3 minutes.
- Return the beef to the pan, then pour in the broth and bring it to a boil.
- Wash and cut the broccoli into florets and small pieces of stem, then add to the boiling broth and simmer until tender, about 3 minutes.
- Ladle half the soup into a blender and puree until smooth, then return it to the pot with the beef.
- Stir in the milk and cook about 5 minutes more, maintaining a gentle simmer.
- Coarsely grate the cheddar cheese.
- Add most of the cheese to the soup, stirring until melted and creamy, reserving a little for garnish.
- Divide the soup into bowls and top each with the remaining cheese for garnish.
Two tips
- Prep in advance by chopping the onion and garlic and washing the broccoli; refrigerate until ready to cook.
- For a different finish, thin with a splash of broth and a bit more milk, then serve with a sprinkle of the remaining cheese on top.
Nutrition per serving
- Calories
- 664 kcal
- Protein
- 50 g
- Carbs
- 14 g
- Fat
- 45 g
- Fiber
- 2 g
- Sodium
- 486 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.