Cheese Soup with Broccoli and Carrots

45 6 servings, 1 cup (250 mL) each
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6 servings, 1 cup (250 mL) each

Looking for a make-ahead soup recipe? Our Cheese Soup with Broccoli and Carrots is a great choice. And as a bonus, this tasty soup can be frozen for up to 2 months before serving.

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What You Need

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Make It

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  • Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. or until softened. Add flour; cook and stir 1 min. Gradually stir in broth. Add broccoli and carrots; stir. Bring to boil; simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
  • Stir in milk; bring just to simmer on medium heat. Add cream cheese product; cook and stir 2 to 3 min. or until completely melted. Process, in batches, in blender until smooth, returning each blended batch to saucepan. Cook 5 min. or until heated through, stirring frequently.
  • Add cheddar; cook and stir 2 to 3 min. or until melted.

How to Make Ahead and Freeze

Prepare soup as directed except do not add the cheddar. Cool, then spoon into individual serving-size containers and freeze up to 2 months. Thaw in refrigerator overnight, then reheat just before serving. Stir in cheddar, adding 1/4 cup cheese to each serving.

Serving Suggestion

Serve with crusty whole grain bread and a tossed green salad.


  • 6 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
Calories 300
% Daily Value
Total fat 21g
Saturated fat 12g
Cholesterol 55mg
Sodium 690mg
Carbohydrate 13g
Dietary fibre 1g
Sugars 7g
Protein 14g
Vitamin A 40 %DV
Vitamin C 45 %DV
Calcium 35 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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