Soups and stews · 35 min
Broccoli Cheddar Soup with Toast & Mixed Greens Salad
- 35 min
- 2–6 servings
- 620 kcal / serving
A creamy broccoli cheddar soup with a crisp greens salad and warm toasted bread makes a comforting weeknight meal. The soup balances broccoli with cheddar, while the salad adds freshness to brighten the dish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 crownbroccoli
- ½ (8 oz) blockcheddar cheese
- 12 fl ozchicken or vegetable broth
- ½ (5 oz) pkgspring mix (mixed greens)
- 1whole grain bun or roll
- 8 fl ozwhole milk
- ½ mediumyellow onion
- whole grain buns or rolls
- yellow onions
From the pantry: all-purpose flour, balsamic vinegar, black pepper, butter, unsalted, extra virgin olive oil, salt, thyme, dried
Cookware
chef's knife · colander · cutting board · grater · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · salad spinner (optional) · stirring spoon · toaster (optional) · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 crownbroccoli
- ½ (5 oz) pkgspring mix (mixed greens)
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- ½ (8 oz) blockcheddar cheese
- 8 fl ozwhole milk
Bakery & bread
- 1whole grain bun or roll
- whole grain buns or rolls
Pantry & dry goods
- 12 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 | 1 crown | 2 crowns | 3 crowns |
| cheddar cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| whole grain bun or roll | 1 | ||
| whole milk | 8 fl oz | 16 fl oz | 24 fl oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| whole grain buns or rolls | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Peel and dice the onion; rinse the broccoli, separating the stems from the florets.
- Melt butter in a medium saucepan over medium heat. Add the onion, broccoli stems, and thyme; cook, stirring occasionally, until the onion and stems soften, about 3–4 minutes.
- Coarsely grate about 1 cup of cheddar and set aside.
- Sprinkle flour over the onion mixture and stir to coat; gradually whisk in the broth and milk to avoid lumps.
- Add the broccoli florets, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook until the broccoli is tender, about 6–8 minutes.
- Wash and dry the greens; transfer to a bowl and toss with olive oil and balsamic vinegar.
- If desired, cut and toast the buns.
- Stir half of the grated cheddar into the soup until melted, 1–2 minutes.
- Divide the soup into bowls, garnish with the remaining cheddar, and serve with the greens salad and toasted bun on the side.
Two tips
- Chop the onion and broccoli stems ahead of time and refrigerate for faster dinner prep.
- Crumble or tear a toasted bun to scoop up bites of the soup or serve the greens beside the bowl.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 28 g
- Carbs
- 32 g
- Fat
- 44 g
- Fiber
- 5 g
- Sodium
- 618 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.