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
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Pin RecipeDescription
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.
Amallia @DesireToEat says
mmm yummy broccoli cheddar soup, nice pic by adding julienne carrot.
Amy @ The Blond Cook says
Thank you so much, Amallia!
Alice @ Hip Foodie Mom says
This is fabulous and looks so good. . can’t wait to try!! Pinned!
Amy @ The Blond Cook says
Thank you so much for pinning, Alice! Hope you enjoy it. 🙂
Vanessa @ Vanessa Baked says
This looks like a great lunch! My husband love broccoli and cheese soup! Nice pictures.
Amy @ The Blond Cook says
Thank you so much, Vanessa for the nice words. Having it again for lunch today! 🙂 Hope you enjoy it if you try it.
Valerie | From Valerie's Kitchen says
I can so relate. I will sit and work 6 hours straight on my blog without even noticing I’ve been sitting there so long. It’s SO bad! I love broccoli cheese soup and this lightened up version looks great!
Thalia @ butter and brioche says
What a delicious soup flavour combination! Love how nutritious and healthy the recipe is too, I definitely need to try it!
Annette says
That looks ymmy for my tummy! Will have to give this a serious try! Thanks Amy!! I love all your recipe’s….
Amy @ The Blond Cook says
Thank you so much, Annette… I hope you enjoy it!
Kim says
Great recipe! Love the low-cal version! I used my immersion blender to make it a little less chunky (hubby’s preference) and it was delicious. Paired with a chopped salad, made for the perfect “resolution” dinner!
Thanks for sharing!
★★★★★
Dominique says
This look so delicious! Do you think if I used Almond Flour in place of all-purpose flour it would turn out the same way?
★★★★★
Amy @ The Blond Cook says
Hi Dominique! I can’t say because I always use all-purpose flour. I googled it and there are mixed opinions and experiences on it, so you’d possibly be taking a chance. I hope it works out for you if you make it. Happy new year!
najla says
I love it i will make it soon for my little sun
shirley king says
I may be blind here, but i do not see the calories per serving or nutritional info?
Amy @ The Blond Cook says
Sorry I don’t have it for this recipe. Hope you enjoy it if you make it!
shirley king says
For those who would like to know , its 136.6 calories per serving. That’s pretty good!
★★★★★
BONNIE says
Can you make and freeze ? Its to much for 1 person
Amy @ The Blond Cook says
Hi Bonnie, I’ve never frozen this particular soup, but you should be able to freeze it. If the milk has separated when it’s thawed I’d recommend whisking in additional milk. Hope you enjoy! 🙂
KaREN says
are there alot of calories in this??
Amy @ The Blond Cook says
Hi Karen, I don’t have nutrition information available for this recipe. You can search for “calorie counter” on the internet and enter the ingredients for nutritional info. I hope you enjoy it! 🙂
Tamisha white says
I added the ingredients I used into my recipe calorie counter. I didn’t however use the full fat sharp cheddar and 1% milk. The per serving is 356 calories (22g fat, 21.5g carbs, 16g protein). And it was delicious!
Amy @ The Blond Cook says
Thanks, Tamisha… so glad you enjoyed it! 🙂
gina says
this soup was FABULOUS – broccoli cheddar is one of my favorites and I’ve used many recipes. This is my new favorite 🙂
Amy @ The Blond Cook says
Thanks so much, Gina! I’m actually cooking Broccoli Cheddar Soup today… YUM! So glad you enjoyed it. 🙂
Becky says
With snow in the forecast and broccoli that needed to be cooked! This was delicious! My kiddos loved it also!