Broccoli Cheese Soup

Broccoli Cheese Soup
Summary

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.

  • Servings
    8 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 110

  • Total Fat 2.5g
    • Saturated Fat 1g
  • Cholesterol less than 5mg
  • Sodium 160mg
  • Total Carbohydrate 16g
    • Dietary Fiber 2g
    • Total Sugars 7g
  • Protein 8g
  • Potassium 390mg

Choices/Exchanges: 2 Vegetable, 1/2 Fat-free milk

Ingredients

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
Directions

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews
  • Recommended

    I too used cauliflower & broccoli in this recipe & it was a hit! I cheated just a tad and chopped up some turkey bacon for a garnish. Will be making this again in the cooler months ahead.

  • Recommended

    My husband is diabetic and I made this soup using cauliflower instead of broccoli but I would use either or. We both loved it. I did use full fat cheese but not a lot, added in some extra spices for flavour. Used my slow cooker and cooked it on low--turned out thick and then I just used my hand blender at the end after it cooled a bit. It is one that I will make time and time again. My husband said it was the best soup ever!!