Broccoli Cheese Soup with Apple Kale Salad
- Serves
- 4 servings
- Prep
- 8 min
- Cook
- 17 min
- Cost
- $18.00
- Nutrition
- 520 cal · 20g protein
- quick
- one-pot
- meatless
- comfort-food
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese · kept by 1 family
Broccoli Cheese Soup with Apple Kale Salad is a weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $18 in groceries. You'll need 1 pan + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- BlenderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 18 oz broccoli florets
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1½ cups shredded Mexican blend cheese
- 10 oz shredded carrots
- 1 bunch kale
- 2 count Gala apples
- ⅓ cup honey mustard dressing
- ½ tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Pour the broth into a large pot with the broccoli, half the shredded carrots, garlic powder, and 1/2 teaspoon salt. Bring to a boil, then simmer 10 minutes until the broccoli is very soft.
- While the soup simmers, strip the kale leaves from the stems and chop them small. Core and thinly slice the apples. Toss the kale, apples, and remaining carrots with the honey mustard dressing in a large bowl and set aside to soften.
- Use an immersion blender to blend the soup until mostly smooth, leaving some texture (or carefully blend half in a regular blender and stir it back in).
- Stir in the cream and bring back to a gentle simmer. Turn the heat to low and add the cheese a handful at a time, stirring until melted. Season with pepper.
- Ladle the soup into bowls and serve with the apple kale salad alongside.
- Picky eaters can skip the kale salad and have the soup plain with apple slices on the side.
- Make ahead: refrigerate the soup up to 3 days and reheat gently on low. Toss the salad with dressing just before serving.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 20 g
- Carbohydrates
- 38 g
- Fiber
- 4 g
- Sugar
- 22 g
- Fat
- 32 g
- Saturated fat
- 18 g
- Sodium
- 880 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop