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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.
8servings
3/4 cup
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Step-By-Step Instructions:
- 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.
- 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.
- 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.
- 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
-
Serving Size
3/4 cup
- Amount per serving Calories 110
- % Daily value*
-
Total Fat
2.5g
3%
- Saturated Fat 1g 5%
- Cholesterol 5mg 2%
- Sodium 160mg 7%
-
Total Carbohydrate
16g
6%
- Dietary Fiber 2g 7%
- Total Sugars 7g
- Protein 8g
- Potassium 390mg 8%
Ingredients
canola or corn oil
1 tsp
small onion (finely chopped)
1
medium 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
pepper
1/4 tsp
red hot-pepper sauce (optional)
1/8 tsp
salt (or 1/16 tsp)
1 pinch
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
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Will be making this again in the cooler months ahead.
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