You’ll never miss the extra fat in this lightened-up version of a familiar comfort food classic: Skinny Broccoli Cheddar Soup. This soup is thick, cheesy, creamy, and downright decadent. No one will ever know you used reduced fat ingredients to prepare it!
The reason I say “no one will ever know” is because I recently took this soup to my parents’ house for them to enjoy. My dad LOVES broccoli cheese soup and I always share with him when I make it.
But every time I’ve shared, it’s been the full-fat version. Well, he didn’t even notice and said it was the best pot of broccoli cheddar soup I’ve made to date. Oh, and he does not care for reduced fat cheese… he does now, I guess!
I reduced the fat from my original recipe by using low fat 1% milk and reduced fat cheddar cheese.
Ingredients Notes
- Broccoli – Fresh broccoli florets cut into bite-size pieces.
- Cheese – reduced fat sharp cheddar
- Carrots – I julienne my carrots (cut into thin strips). You can save time by buying a bag of “matchstick carrots” in the produce section of your grocery store.
- Yellow onion – chopped
- Bay leaf
- Flour – all-purpose
- Ground nutmeg
- Salt and black pepper
- Chicken broth – you can easily make this soup vegetarian by using vegetable broth in place of chicken broth.
- Garlic
- Butter – I use unsalted butter so that I can control the salt amount.
- Milk – 1% low fat milk
How to Prepare
Following is a very brief overview – please see the recipe card for full instructions and ingredient amounts.
- Melt the butter over medium heat in a 6-quart Dutch oven or large soup pot. Add onion and cook until soft. Add garlic and cook until fragrant.
- Make the roux by slowly adding the flour while stirring until a paste is formed.
- Slowly pour in the reduced fat milk while continuing to stir. Whisk to smooth out any lumps.
- Pour in chicken broth and stir to combine.
- Add broccoli, carrots, salt, pepper, nutmeg, and bay leaf. Simmer until broccoli and carrots are tender.
- Remove from heat and slowly add the cheese. Stir until melted and heated through. Remove and discard the bay leaf.
This creamy and delicious soup is a dinner everyone will agree on – with lower fat. The leftovers (if you’re lucky enough to have any) are just as delicious the next day.
Enjoy!
More Comforting Soups
Skinny Broccoli Cheddar Soup
Ingredients
- 5 tablespoons butter unsalted
- 1 ½ cups chopped yellow onion
- 2 teaspoons minced fresh garlic
- ½ cup all-purpose flour
- 2 ½ cups low fat 1% milk
- 3 cups chicken broth or stock (low sodium)
- 6 cups fresh broccoli florets cut into bite-size pieces
- 1 cup peeled and julienned carrots or matchstick carrots
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- 8 ounces reduced fat sharp cheddar cheese shredded
Instructions
- Melt butter over medium heat in a 6-quart Dutch oven or large soup pot. Add onion and cook for 3 to 4 minutes (or until softened) while stirring frequently. Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
- Slowly add flour (about a tablespoon at a time) while constantly stirring. Once all of the flour is added and there is a paste formed, slowly pour in milk while continuing to stir. Cook for 1 minute while whisking to smooth out any lumps.
- Slowly pour in the chicken broth and stir to combine.
- Add broccoli, carrots, salt, pepper, nutmeg, and bay leaf. Stir to combine. Bring to a simmer and simmer for 10 to 15 minutes (stirring occasionally) or until broccoli and carrots are tender. Reduce heat as necessary to maintain a gentle simmer.
- Remove from heat and add cheese (a handful at a time) while stirring in between each addition until melted and smooth. Season with additional salt and pepper, if desired. Remove and discard bay leaf before serving.
Notes
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published September 2014. Updated with new photos, new text and recipe slightly revised January 2022.
Tami McClaskey
I’ve made this several times using frozen broccoli cuts. It’s always delicious:)
Tiffany
I used to make a Panera copycat recipe that used 2 cups half n half but wanted to try a lightened up version. This fit the bill perfectly! I’ll definitely be using this recipe from here on out.
Thank you, Tiffany – I’m so glad you enjoyed it!
Lucia
Just made the Skinny Broccoli cheddar soup and very disappointed. Followed the recipe to a T and should have either reduced the amount of flour or eliminated it completely and used a potato as thickener. Tastes the flour too much so I added more broth and let it simmer a bit longer.
Won’t make this recipe again.
Randy
Lucas, you have to cook the flour. Did you cook the roux until it was slightly brown? I’m not implying you don’t know what you’re doing. The flour taste should cook out when you brown it.
Jasmine
Loved it! So creamy and yummy
Tom
I did everything per the recipe except I used 12 oz of fresh block sharp cheddar. My second favorite soup recipe now! (First is a pressure cooker minestrone recipe) your recipe is packed with flavor……cheesy broccoli deliciousness! My family gives it two thumbs up, for getting into our winter rotation!
Barbara
I’ve made this multiple times and it’s sooo good. Have you (or anyone) done this in a Crock-Pot? With two little ones, sometimes it’s easier to throw it into a Crock-Pot, set and forget. Thank you
Jody B
Great flavor! My whole family loves this recipe! I don’t feel guilty having a second bowl!!
Karen
I’ll definitely repeat this. I did add some smoked paprika and dry mustard . Part of my goal is to keep the salt down and it worked out nicely. Thank you for the recipe.
Kaya
Smoked paprika and dry mustard are superb! I have made this recipe quite a few times and I always skipped the nutmeg. Now, I’m adding the paprika and mustard for sure. Also, I use 4 cups of broccoli florets, but then add 1 cup of chopped celery and 1 cup of cubed potatoes. Also, I add chicken breast — a couple of them — for protein. This is a very versatile recipe.
Ann
My five year old granddaughter loves this soup. I made it twice in one week, again before she decided she wanted a change. We’re now back to this soup……all in a month’s time.