Lightened Up Broccoli Cheese Soup Recipe – American Special
Craving a comforting bowl of soup without the guilt? Lightened Up Broccoli Cheese Soup delivers all the richness of classic broccoli-cheese flavor, but with fewer calories and less fat. Using low-fat milk or unsweetened almond milk, fresh broccoli florets, and chicken (or vegetable) broth gives it a nutritious boost. The cheddar and Parmesan cheeses add depth, while a touch of garlic and onion heightens the savory profile. It’s warm, satisfying, and perfect when you want comfort food that still feels light and wholesome.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Lightened Up Broccoli Cheese Soup Ingredients :
- 4 cups fresh broccoli florets (about 1 medium head of broccoli)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 3 cups low-sodium chicken or vegetable broth
- 1 1/2 cups low-fat milk (or unsweetened almond milk)
- 1/4 cup shredded sharp cheddar cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 2 tbsp whole wheat flour (or all-purpose flour)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 tsp ground mustard (optional, for extra flavor)
- 1/4 tsp paprika (optional, for added color)
How to make Lightened Up Broccoli Cheese Soup:
Prepare the broccoli:Cut the broccoli into small florets and steam or blanch them in boiling water for about 4-5 minutes, until tender. Drain and set aside.
Sauté the vegetables:In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes, until softened and fragrant.
Make the roux:Sprinkle flour over the sautéed onions and garlic, stirring constantly for 1-2 minutes to form a roux. This helps thicken the soup.
Add liquids and seasonings:Gradually pour in the broth while whisking to prevent lumps. Then add the milk, salt, pepper, mustard, and paprika, and bring to a simmer. Let the mixture cook for about 5 minutes, stirring occasionally, until it thickens slightly.
Blend the soup:Add the cooked broccoli to the pot. Use an immersion blender to puree the soup until smooth, or transfer the soup to a regular blender in batches. If you prefer a chunkier texture, blend just half of the soup.
Add the cheese:Lower the heat to low and stir in the cheddar and Parmesan cheese until melted and smooth. Taste and adjust seasoning with more salt and pepper if necessary.
Serve:Ladle the soup into bowls and top with additional shredded cheese, if desired. Serve warm with a slice of whole grain bread or crackers.
Recipe Notes :
Texture Options: For a smoother soup, puree all the broccoli; for a chunk-ier feel, leave some florets whole or coarsely chopped.
Milk Alternatives: Unsweetened almond milk or low-fat coconut milk work well if you need a dairy-free version or want to reduce fat content further.
Cheese Tips: Use extra sharp cheddar for stronger flavor, or substitute part of the cheddar with nutritional yeast to cut down on fat while keeping cheesy taste.
Thickening Tricks: If too thin, let it simmer longer; if too thick, adjust with more broth or milk until you get your preferred consistency.
Storage & Reheating: Store leftovers in the refrigerator for up to 3 days. Reheat gently, stirring in a splash of broth or milk to bring back the creamy texture.
