Broccoli cheddar soup
Rated by 11 diets
Diet Ratings
Broccoli (3-4g net carbs per cup) combined with cheddar cheese and cream creates a naturally low-carb soup (4-6g net carbs per serving). However, many recipes add flour roux or potatoes, pushing carbs to 10-15g per serving. Homemade versions without thickeners are approvable.
Broccoli cheddar soup contains cheddar cheese (dairy) as a primary ingredient. While broccoli is plant-based, the cheese makes the dish non-vegan.
Broccoli is paleo-approved, but cheddar cheese is dairy (excluded). Soups are often thickened with flour (grain) or cream (dairy). Multiple paleo violations.
Broccoli is an excellent Mediterranean vegetable, but cheese-heavy cream soups are high in saturated fat. Lighter versions with olive oil, broth, and minimal cheese are more compatible. Preparation method determines overall alignment.
iSome Mediterranean practitioners accept modest cheese amounts in vegetable soups as traditional in certain regions (Italy, Greece), provided overall saturated fat intake remains moderate.
Broccoli is a plant-derived vegetable, the primary ingredient. Despite cheese being acceptable, the broccoli base violates fundamental carnivore exclusion of all plant foods.
Cheddar cheese is dairy, explicitly excluded from Whole30. This is the primary ingredient defining the dish.
Broccoli and cheddar are low-FODMAP. However, soups typically contain onion and garlic as base aromatics. If made without onion/garlic (using garlic-infused oil and vegetable broth), this can be low-FODMAP. Traditional recipes are problematic.
iMonash University rates broccoli and cheddar as low-FODMAP but does not test broccoli cheddar soup. Clinical practitioners note that onion/garlic in soup base are high-FODMAP; garlic-infused oil substitution may allow low-FODMAP preparation.
Broccoli is an excellent DASH vegetable rich in potassium, calcium, and fiber. However, cheddar cheese adds saturated fat and sodium. Cream-based versions are higher in fat. Can be made DASH-compliant using low-fat milk and reduced cheese, but typical restaurant/packaged versions are high in sodium (600-900mg per serving).
Broccoli is excellent low-glycemic carb with polyphenols. Cheddar provides protein and fat (though saturated). Cream base adds fat but may be excessive. Macronutrient balance depends on broccoli-to-cream ratio and whether thickened with flour (problematic) or not.
Broccoli provides sulforaphane and antioxidants. However, cheddar cheese adds saturated fat and sodium. Cream-based soups typically contain high saturated fat. Anti-inflammatory vegetables offset somewhat by dairy fat content. Inflammatory profile depends on cream-to-broccoli ratio and cheese quantity.
iBroccoli cheddar soup made with low-fat milk or broth base, minimal cheese, and broccoli-forward composition approaches approval. Dr. Weil emphasizes vegetable antioxidants; limiting full-fat dairy while maintaining flavor is achievable.
This soup provides good fiber from broccoli (3-4g per cup) and moderate protein from cheese and broccoli (5-8g per cup). However, it's typically made with cream or butter, making it high in saturated fat. The creamy texture can feel heavy in the stomach. Homemade versions with reduced cream are better. Portion control is important due to fat content.
Controversy Index
Score range: 1–6/10. Higher controversy = more disagreement between diets.