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How to Make Broccoli Cheese Soup
A lower-calorie version of traditional broccoli cheddar soup, this recipe is still packed with flavor and a great way to fit in some more veggies.
15 min prep time
20 min cook time
8servings
3/4 cup
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Step-By-Step Instructions:
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In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3-4 minutes, or until the onion is almost soft, stirring frequently.
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Stir in the broccoli, broth, mustard, pepper, hot-pepper sauce, and salt. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer for 5 minutes, or until the broccoli is tender, stirring occasionally.
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In a medium bowl, whisk together the milk and flour. Stir into the soup. Simmer for 2-3 minutes, or until the mixture has thickened, stirring occasionally.
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Stir in the half-and-half, cheddar, and Parmesan. Cook over medium-low heat for 1-2 minutes, or until the cheeses have melted, stirring occasionally.
Nutrition facts
8 Servings
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Serving Size
3/4 cup
- Amount per serving Calories 100
- % Daily value*
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Total Fat
2.5g
3%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 210mg 9%
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Total Carbohydrate
13g
5%
- Dietary Fiber 2g 7%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 8g
- Potassium 400mg 9%
Ingredients
canola or corn oil
1 tsp
onion(s) (finely chopped)
1 small
garlic (minced)
2 clove
broccoli florets (chopped (about 4 cups))
1 lbs
chicken or vegetable broth (fat-free, low-sodium)
2 cup
mustard powder
1/2 tsp
black pepper
1/4 tsp
red hot-pepper sauce (optional)
1/8 tsp
Kosher Salt
1/8 tsp
milk (fat-free)
2 cup
all-purpose flour
1/3 cup
fat free half-and-half
1/2 cup
cheddar cheese (low-fat, sliced or shredded)
2 oz
Parmesan (shredded or grated)
2 tbsp
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Reviews & Ratings
Recommended
Recommended
Will be making this again in the cooler months ahead.
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