Skinny Broccoli Cheddar Soup
You'll never miss the extra fat in this lightened up version of broccoli cheddar soup using reduced fat ingredients!
Servings 8 cups
Ingredients
- 6 cups fresh broccoli florets that have been cut into bite size pieces or 1 (24 ounce) bag frozen baby florets
- 1 cup peeled and julienned carrots or matchstick carrots
- 5 tablespoons butter unsalted
- 1 ½ cups chopped yellow onion
- 1 teaspoon minced fresh garlic
- ½ cup all-purpose flour
- 3 cups chicken broth or stock low sodium
- 2 ½ cups low fat 1% milk
- 8 ounces reduced fat sharp cheddar cheese shredded
- 1 teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- ¼ teaspoon ground nutmeg
- 1 bay leaf
Instructions
- Place broccoli florets and carrots in a 6-quart Dutch oven (or large soup pot) and cover with water. Bring to a boil over high heat and boil for 3 minutes. Reduce heat as necessary to maintain a moderate boil.
- Drain vegetables in a colander and set aside.
- In the same Dutch oven, melt butter over medium heat. Add onions and cook for 3 minutes (or until tender), while stirring frequently. Add garlic and cook for an additional 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 chicken broth, while continuing to stir.
- Pour in milk, while continuing to stir constantly.
- Bring to a gentle boil over medium heat, while continuing to constantly stir.
- Once a gentle boil is reached, slowly add cheese (a handful at a time) and stir constantly until cheese is melted.
- Add broccoli, carrots, salt, pepper, nutmeg and bay leaf. Stir to combine.
- Reduce heat to low and cover. Cook on low heat for 20 minutes, stirring occasionally.
- Remove and discard bay leaf before serving. Season with additional salt and pepper, if desired.
Notes
Store in an airtight container in the fridge for up to 3 days.