Sometimes you just need to be comforted with a big bowl of hot, creamy, cheesy broccoli soup but don’t want (or need) all of the fat and calories. I recently made a lower-fat version: Skinny Broccoli Cheddar Soup.
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During our recent cross-country road trip, I noticed my clothes getting a little tighter about half-way through the trip. All of that eating and sitting while traveling was starting to take it’s toll on my butt waistline! I started watching what (and how much) I ate and have lost a few pounds so far.
I want to be able to still enjoy the foods I love with a little compromise. I used lower-fat ingredients in this recipe, but one thing I did NOT do is use margarine instead of butter. That is not an option for me… I just used a little over half of the butter that my original recipe calls for. Guess what? I hardly noticed a difference overall!
So going low(er)-fat in this recipe bought me a few extra calories for sopping that soup up with a crunchy and soft french baguette… my all-time favorite way to enjoy Broccoli Cheddar Soup!
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Skinny Broccoli Cheddar Soup
- Cook Time: 45 mins
- Total Time: 45 mins
- Yield: About 6 servings 1x
Description
A lower fat version of traditional Broccoli Cheddar Soup… you’ll never miss the fat!
Ingredients
- 1 (24 ounce) bag frozen baby broccoli florets
- 1 carrot, peeled and julienned
- 5 tablespoons butter
- 1–1/2 cups chopped onion
- 1/2 cup all purpose flour
- 3 cups chicken broth or stock
- 2–1/2 cups low-fat 1% milk
- 8 ounces reduced-fat sharp cheddar cheese, finely shredded
- 1/2 teaspoon minced garlic
- 1/4 teaspoon nutmeg
- 1 bay leaf
- 1–1/2 teaspoons salt (more or less, to taste)
- 1 teaspoon pepper (more or less, to taste)
Instructions
- Place frozen broccoli florets and carrots in large pot, cover with water.
- Bring to a boil over medium high heat and boil for 3 minutes.
- Drain vegetables in a colander and set aside.
- In a large soup pot, melt butter over medium heat.
- Add onions and saute until tender, about 3 minutes.
- SLOWLY add in flour, about a tablespoon at a time, while stirring with a whisk constantly.
- Once all of the flour is added and there is a nice paste formed, slowly add chicken broth, stirring constantly with whisk.
- Add milk slowly, continuing to stir.
- Bring to a boil over medium heat, stirring constantly.
- Once mixture reaches a boil, slowly add cheese, stirring constantly, until cheese is melted.
- Add broccoli and carrots, salt, pepper, garlic, nutmeg, and bay leaf. Stir well to combine.
- Reduce heat to low and cover. Cook over low heat for 20 minutes, stirring occasionally.
Kaylee says
Sooo good! Do you think I would be able to freeze some of the left overs?
★★★★★
Paula says
Awesome recipe! It’s a regular in our household! 🙂
★★★★★
Kristina L Kirkland says
I used 2tbs of butter, low fat sharp cheddar, and subbed low fat almond milk. If you want to cut the butter entirely, steam the onion and carrot. It was delish!
steph says
Delish! Added salt, subbed smoked paprika for the nutmeg, and added fresh chopped garlic.
★★★★★
Megan says
I think it’s great! This is my first homemade broccoli and cheddar soup. I added extra garlic (so I could use the whole clove) and more salt than I thought. I also used beef broth instead of chicken because I had one sitting in my pantry. I’m pleased with the result and will make this again.
★★★★★
Amy says
Thank you, Megan… I’m so glad you enjoyed the soup! 🙂
Bryan says
Thought it was bland. Followed recipe to a T. Nutmeg was overwhelming and felt it was unneeded. “Salt to taste,” is an understatement.
★★
Claudia V. says
Would you happen to know the nutritional value of your soup? I made it and it’s delicious. Thank you so much!
Amy says
Hi Claudia, So glad to hear you enjoyed it! I don’t currently have nutritional info, but there are several online nutritional calculators. Search for “nutritional calculator” and enter the ingredients. I hope to have the nutritional info for this recipe in the near future!
Debbie says
This was delicious creamy my 1st time making broccoli cheddar made recipe to exact and wouldn’t change love it !
★★★★★
Anjellica says
This was so good. I’m trying to watch my calories but I didn’t want to use preshredded cheese so I used regular extra sharp. It upped my calories to 331 cal per serving but that’s still great. It was very creamy and flavorful especially with a slice of sourdough bread to
Dip. How can I store this?
★★★★★
Amy says
Hi Anjellica, Once cooled, store in an airtight container in the fridge for up to 3 days. So glad you enjoyed it!
Marge says
A great way to get a lot of vitamins/veggies in the diet. We used regular cheese – but – because of the 2-1/2 cups of 1% milk it’s still healthier than using the cream or half n half found in other recipes. Next time I think I’ll double the small quantities of nutmeg and garlic because I enjoy them and couldn’t taste them.
★★★★★
Katja says
Very yummy and easy. My husband wants me to make it again.
★★★★★