💎 Key Nutrients
What Is Soup, Broccoli Cheese, Canned, Condensed, Commercial? Origin and Varieties
Canned broccoli cheese soup is a processed, condensed soup product widely available in North American grocery stores; it blends cooked broccoli florets with cheese, milk solids, and seasonings to create a rich, creamy base. Historically, cheese‑based soups became popular in the early 20th century as home refrigeration and mass‑produced dairy ingredients became commonplace. Broccoli, a cruciferous vegetable cultivated since Roman times, was paired with cheese to add both nutrition and flavor. In its commercial form, this condensed soup is meant to be diluted with equal parts water or milk before heating, a convenience that helped busy households from mid‑century onward. Leading brands such as Campbell’s have featured broccoli cheese soup in their condensed lineups, often marketed as a comfort food for colder months.
Nutrition Profile: A Detailed Breakdown
The nutrition profile of canned broccoli cheese soup reflects both its vegetable and dairy origins. Per ½ cup (121g serving), the soup delivers ~87 kcal, ~2.1g protein, ~5.3g total fat (with ~1.6g saturated fat), ~7.7g carbohydrates, and ~661mg sodium. Though relatively low in calories, this soup is not a significant source of lean protein, and its sodium content is high—roughly 28% of the recommended daily limit in one half‑cup. The broccoli contributes fiber (1.8g), vitamin A (66 mcg RAE), vitamin K (51.8 mcg), and folate (40 mcg), along with small amounts of vitamin C and minerals such as potassium. Cheese and milk components supply calcium, adding to its bone‑supporting potential. Compared with a homemade broccoli soup made from fresh ingredients, the canned condensed version tends to have higher sodium and lower fresh nutrient content, but it remains a source of micronutrients when consumed as part of a balanced diet.
Evidence-Based Health Benefits
While commercial condensed broccoli cheese soup is not a health food per se, its ingredients carry evidence‑based benefits. Broccoli—its star plant ingredient—is rich in antioxidants, fiber, vitamins C and K, and bioactive compounds like glucosinolates, which support immune function, bone health, and digestive regularity thanks to fiber and micronutrients. Research on broccoli itself, rather than the soup, suggests that diets high in cruciferous vegetables are associated with reduced inflammation and lower risk of chronic diseases. The cheese component contributes calcium and protein, supporting bone density and muscle maintenance. When consumed in moderation within a varied diet, this soup thus provides nutritional building blocks like fiber and micronutrients that contribute to overall health. Practical modifications—such as diluting with low‑sodium broth, adding extra fresh broccoli, and using skim milk—can enhance nutrient density and reduce sodium and fat load.
Potential Risks and Who Should Be Careful
Despite its comfort appeal, broccoli cheese soup carries risks for people sensitive to sodium, dairy, or processed foods. The high sodium content (~661mg per ½ cup) can be problematic for individuals with hypertension or heart disease, as excess sodium is linked to increased blood pressure. Individuals with lactose intolerance or dairy allergies should avoid or choose dairy‑free alternatives, as traditional broccoli cheese soups contain milk proteins and lactose. The processed nature of canned soups introduces emulsifiers and stabilizers that some individuals with sensitivities prefer to avoid. Furthermore, the creamy, calorie‑dense texture might not align with weight‑management goals if consumed in large portions. Personalized portion control and pairing this soup with nutrient‑dense sides (e.g., salad or whole grains) can help mitigate these concerns.
How to Select, Store, and Prepare Soup, Broccoli Cheese
Selecting quality canned broccoli cheese soup begins with checking the can’s integrity: avoid dents, bulges, or rust, which can indicate compromised safety. Store unopened cans in a cool, dry pantry, ideally between 50°F and 70°F. Unopened canned soups can remain safe for years—often 2–5 years beyond the ‘best by’ date—though quality may decline over time. Once opened, transfer leftover soup to an airtight container and refrigerate at ≤40°F, consuming within 3–4 days to prevent spoilage. Preparation is simple: dilute the condensed soup with equal parts water or milk and heat until simmering. For better nutrition, consider adding fresh vegetables (extra broccoli, carrots), lean protein (shredded chicken), or whole grains (barley). These additions increase fiber and micronutrient content while enhancing satiety. Avoid overheating dairy‑based soups, as prolonged boiling can break down proteins and alter texture.
Best Ways to Eat Soup, Broccoli Cheese
Broccoli cheese soup shines as a starter or main course when paired appropriately. For maximum nutrition, serve it alongside a crisp green salad or whole‑grain bread to balance carbohydrates and fiber. Customize your bowl by stirring in steamed broccoli florets or peas for extra vitamins and color. Chefs recommend adding a squeeze of lemon juice or a sprinkle of red pepper flakes to brighten flavor and enhance antioxidant absorption. When reheating, warm gently over medium heat rather than boiling, which can separate dairy. For weight‑conscious eaters, use low‑fat milk instead of cream and reduce salt by diluting with low‑sodium broth. This soup also works as a base for casseroles or sauces, adding a creamy element to vegetable bakes or grain bowls without sacrificing flavor.
Nutrient Absorption: What Helps and Hinders
Absorption of fat‑soluble vitamins (A and K) present in broccoli is enhanced when consumed with dietary fat; the soup’s cheese naturally provides fat to facilitate this. Meanwhile, high sodium does not directly affect nutrient absorption but can influence fluid balance. Pairing this soup with vitamin C‑rich sides—such as citrus salad—can modestly improve iron absorption from plant components. Conversely, excessive dairy can inhibit iron absorption if consumed with iron‑rich foods due to calcium’s competitive interaction. To optimize nutrient uptake, combine this soup with balanced meals featuring ample vegetables, lean proteins, and whole grains.
Soup, Broccoli Cheese for Specific Diets
This condensed soup fits some diets but less so others. For vegetarian diets, it’s compatible as it contains no meat; vegans should avoid due to dairy unless using a plant‑based version. Low‑carb or keto diets may accommodate small servings, though net carbs (~7.7g per ½ cup) and dairy fats must be accounted for. Individuals following paleo or whole30 typically avoid dairy and processed soups, making homemade versions preferable. Diabetic meal plans can include small portions if balanced with protein and low‑glycemic sides. Heart‑healthy diets tend to favor low‑sodium preparations; pairing broccoli cheese soup with fresh vegetables and reducing added salt aligns with these goals. Modifying the soup with low‑sodium broth and adding extra veggies tailors it for more restrictive eating plans.
❤️ Health Benefits
Supports bone health
Provides calcium and vitamin K needed for bone mineralization
Evidence: moderateContributes to immune support
Antioxidants and vitamin C from broccoli support immune cell function
Evidence: moderateAids digestion
Dietary fiber from broccoli promotes digestive regularity
Evidence: moderate⚖️ Comparisons
Vs. Homemade broccoli cheese soup
Higher sodium and additives in canned versus fresher nutrients from homemade
Vs. Cream of broccoli soup
Broccoli cheese adds calcium and protein from cheese
Vs. Vegetable broth soup
Lower calories and sodium in vegetable broth
🧊 Storage Guide
❄️
Fridge
3–4 days after opening
🧊
Freezer
2–3 months
⚠️ Signs of
Spoilage:
- smell: off or sour odor
- visual: bulging can, leaks, rust
- texture: unexpected separation or mold
- when to discard: bulging can, leakage, foul smell
👥 Special Considerations
elderly
Why: Blood pressure and heart health concerns
Recommendation: Reduce sodium
athletes
Why: Boost protein for recovery
Recommendation: Add lean protein
children
Why: High sodium; pair with veggies
Recommendation: Occasional treat
pregnancy
Why: High sodium may be a concern; ensure balanced diet
Recommendation: Consume small portions
breastfeeding
Why: Good source of calcium but watch sodium
Recommendation: Moderate intake
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 can 10.7 oz (10.75 oz)
(303.00g)
1.00 serving 1/2 cup
(121.00g)
1.00 can 10.7 oz (10.75 oz)
(303.00g)
1.00 serving 1/2 cup
(121.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 82.7000 | g |
| Energy | 87.0000 | kcal |
| Energy | 364.0000 | kJ |
| Protein | 2.1000 | g |
| Total lipid (fat) | 5.3000 | g |
| Ash | 2.3000 | g |
| Carbohydrate, by difference | 7.7000 | g |
| Fiber, total dietary | 1.8000 | g |
| Total Sugars | 2.1200 | g |
| Calcium, Ca | 41.0000 | mg |
| Iron, Fe | 0.3000 | mg |
| Magnesium, Mg | 13.0000 | mg |
| Phosphorus, P | 42.0000 | mg |
| Potassium, K | 207.0000 | mg |
| Sodium, Na | 661.0000 | mg |
| Zinc, Zn | 0.2600 | mg |
| Copper, Cu | 0.0300 | mg |
| Selenium, Se | 1.5000 | µg |
| Vitamin C, total ascorbic acid | 2.0000 | mg |
| Thiamin | 0.0200 | mg |
| Riboflavin | 0.0400 | mg |
| Niacin | 0.2480 | mg |
| Vitamin B-6 | 0.0640 | mg |
| Folate, total | 40.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 40.0000 | µg |
| Folate, DFE | 40.0000 | µg |
| Choline, total | 18.4000 | mg |
| Vitamin B-12 | 0.0200 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 66.0000 | µg |
| Retinol | 30.0000 | µg |
| Carotene, beta | 435.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 825.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 540.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.7200 | mg |
| Vitamin E, added | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 0.0000 | IU |
| Vitamin D (D2 + D3) | 0.0000 | µg |
| Vitamin K (phylloquinone) | 51.8000 | µg |
| Fatty acids, total saturated | 1.6000 | g |
| SFA 4:0 | 0.0160 | g |
| SFA 6:0 | 0.0070 | g |
| SFA 8:0 | 0.0040 | g |
| SFA 10:0 | 0.0080 | g |
| SFA 12:0 | 0.0100 | g |
| SFA 14:0 | 0.0600 | g |
| SFA 16:0 | 0.9750 | g |
| SFA 18:0 | 0.5100 | g |
| Fatty acids, total monounsaturated | 2.0000 | g |
| MUFA 16:1 | 0.0170 | g |
| MUFA 18:1 | 1.9790 | g |
| MUFA 20:1 | 0.0000 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 1.7000 | g |
| PUFA 18:2 | 1.5350 | g |
| PUFA 18:3 | 0.1650 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:4 | 0.0000 | g |
| PUFA 20:5 n-3 (EPA) | 0.0000 | g |
| PUFA 22:5 n-3 (DPA) | 0.0000 | g |
| PUFA 22:6 n-3 (DHA) | 0.0000 | g |
| Cholesterol | 4.0000 | mg |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 171178)
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