Low Residue Broccoli Cheddar Soup

This version transforms classic broccoli cheddar soup into a gut-friendly option by removing fibrous vegetables and blending the base until smooth. It’s low fiber, creamy, and perfect for anyone following a low residue diet after surgery or during flare-ups.

Ingredients Needed

• 5 tbsp unsalted butter: rich base for flavor
• 2 tbsp onion-infused oil (optional): mild onion flavor without fiber
• ⅓ cup all-purpose flour: thickens soup gently
• 2 cups strained chicken broth: low residue, clear
• 2 cups broccoli crowns (florets only): cooked until soft and pureed
• 2 cups whole milk (or lactose-free): creamy texture
• 2 cups shredded mild cheddar cheese: melts smoothly
• Salt to taste: adjust gently for sensitive stomachs

How To Make Low Residue Broccoli Cheddar Soup

Cook Base:
Melt butter in pot over medium heat. Stir in flour and cook 2 minutes to form a roux. Slowly whisk in strained chicken broth until smooth.

Add Vegetables:
Add chopped broccoli crowns. Cook until very soft, about 12–15 minutes. Remove and blend until smooth, then return to pot.

Finish with Milk & Cheese:
Stir in milk and heat gently. Add cheese in small handfuls, stirring until melted. Adjust salt lightly.

Serve:
Ladle into bowls and top with extra cheese if tolerated.

Recipe Tips

• Use broccoli florets only and blend well for smooth texture.
• Omit high-fiber vegetables like celery and onion for a true low residue soup.
• For extra creaminess, add a splash of lactose-free cream.
• Strain soup after blending if ultra-smooth texture is needed.

How to Store & Reheat

• Room Temperature: Serve immediately; do not leave out over 2 hours.
• Fridge: Store in airtight container for 2–3 days.
• Freezer: Not ideal for low residue diets (texture changes), but can freeze up to 1 month if tolerated.

Nutrition Facts (Approx. per serving)

• Calories: 260
• Sodium: 290 mg
• Protein: 10 g
• Fat: 18 g
• Carbs: 12 g
• Fibre: <1 g
• Sugar: 5 g

FAQs

Can I use frozen broccoli?
Yes, but choose crowns only and blend well for smooth texture.

Is this suitable after intestinal surgery?
Yes, if tolerated — always blend smooth and strain if needed for lowest fiber.

Can I make it dairy-free?
Yes, use lactose-free milk alternatives and dairy-free cheese if tolerated.

Try More Recipes:

• Low Residue Butternut Squash Soup
• Low Residue Ground Chicken Patties
• Low Residue Hummus

Low Residue Broccoli Cheddar Soup

Recipe by Evelyn ReedCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

260

kcal

A smooth, gut-friendly version of classic broccoli cheddar soup with pureed florets and mild cheese for digestive comfort.

Ingredients

• ⅓ cup all-purpose flour
  

• 2 tbsp onion-infused oil (optional)
  

• 2 cups strained chicken broth
  

• 2 cups broccoli crowns, cooked soft
  

• 2 cups whole milk (or lactose-free)
  

• 2 cups shredded mild cheddar cheese
  

• Salt to taste
  

Directions

• Melt butter; stir in flour and cook 2 minutes.
  
• Slowly whisk in chicken broth until smooth.
  
• Add broccoli; cook until soft, blend smooth, return to pot.
  
• Stir in milk and cheese; melt fully. Adjust seasoning and serve.