Lightened Up Broccoli Cheese Soup Recipe – American Special
This Lightened-Up Broccoli Cheese Soup offers all the creamy, comforting goodness of the classic dish but with fewer calories and less fat. By using a lighter base of low-fat milk and chicken broth instead of heavy cream, and reducing the amount of cheese, this version remains rich and velvety without the heaviness. Packed with fresh broccoli for a boost of vitamins and fiber, it’s the perfect cozy, nutritious meal for chilly days, offering a balance of flavor and indulgence without the guilt.
- 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 :
Broccoli:If you prefer a smoother soup, you can blend the broccoli completely. For more texture, leave some of the florets whole or coarsely chopped.
Milk Alternatives:You can use unsweetened almond milk or low-fat coconut milk for a dairy-free option. Just make sure the milk you choose is unsweetened to maintain the savory flavor.
Cheese:For a stronger cheese flavor, you can use extra sharp cheddar. To keep the soup lighter, stick with the recommended amount of cheese or substitute some of the cheddar with nutritional yeast for a cheesy flavor without the fat.
Thickening:If the soup is too thin, simmer it longer to allow it to reduce and thicken. If it’s too thick, add more broth or milk to reach your desired consistency.
Make-Ahead:This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavor will improve as it sits! Reheat gently on the stove, adding a splash of broth or milk if needed.
