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Broccoli Slaw Soup

Broccoli Slaw Soup


2 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1 bag broccoli slaw
1 tablespoon flour
1 teaspoon seasoned salt
2 cups vegetable stock
1 cup half and half
1 cup(4 ounces) grated sharp cheddar cheese, plus more if desired for garnish
Pepper, to taste


  1. Preheat a soup pot to medium-high heat. Add the butter, onion, garlic, and broccoli slaw to the pot. Cook stirring, for 10 minutes until the veggies are soft. Mix flour with about 2 tbsps of the vegetable stock until the consistency is a smooth slurry. Add to broccoli mixture the flour slurry, seasoned salt, vegetable stock, and half and half.
  2. Reduce the heat to low and let the soup simmer for 5-10 minutes to thicken and soften the veggies. Use a stick (immersion) blender to puree soup to desired consistency.
  3. Right before serving, stir in the cheddar. Add black pepper to taste.

Broccoli Slaw Soup
Nutrition Information
Broccoli Slaw Soup
Serving Size:
Amount Per Serving
Calories 1202.94
Calories from Fat 783.29
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 55%
Vitamin C 30%
Calcium 129%
Iron 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon