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Lightened Up Cheese and Broccoli Soup Recipe

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3.8 from 7 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

This Lightened Up Cheese and Broccoli Soup is a creamy, comforting recipe that balances rich, cheesy flavors with nutritious broccoli. Using a combination of reduced-fat ingredients and a light cooking method, it delivers a satisfying soup without excess calories or fat. Perfect for a cozy lunch or dinner, it’s made by sautéing aromatics, simmering broccoli in a seasoned broth, then blending part of the soup for a smooth texture before finishing with sharp cheddar cheese.

Ingredients

Vegetables and Aromatics

  • 4 cups broccoli florets, chopped into small pieces
  • 1/2 large onion, diced
  • 4 garlic cloves, minced

Fats

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 oz. cream cheese, softened (may use 1/3 less fat)

Liquids

  • 2 cups reduced sodium chicken broth
  • 3 cups milk (any kind), divided

Dry Ingredients and Spices

  • 1/3 cup all-purpose flour
  • 1 teaspoon chicken bouillon (crushed cube, powder, or base)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin

Cheese

  • 1-2 cups freshly shredded sharp cheddar cheese

Instructions

  1. Sauté Aromatics: Melt the butter in the olive oil in a Dutch oven or soup pot over medium heat. Add the diced onions and sauté for 3 minutes until they start to soften. Sprinkle in the flour and cook while stirring continuously for 2 minutes to form a roux. Add the minced garlic and continue cooking for 1-2 minutes until the onions are fully softened and fragrant.
  2. Add Ingredients: Reduce the heat to low and gradually stir in the reduced sodium chicken broth and 2 cups of milk. Add the chicken bouillon, salt, ground mustard, paprika, pepper, cumin, and broccoli florets. Stir well to combine all ingredients.
  3. Simmer: Bring the soup to a gentle simmer while stirring constantly to avoid lumps. Once the soup begins to thicken, continue to simmer for an additional minute. Then reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally, until the broccoli is tender to your preference.
  4. Puree: Carefully remove about half of the soup along with the softened cream cheese and transfer to a blender. Blend until smooth, leaving the blender cap ajar and covering it loosely with a paper towel to allow steam to escape and prevent explosion. Pour the pureed mixture back into the soup pot and stir to combine.
  5. Add Cheese: Gradually stir in the shredded sharp cheddar cheese a handful at a time, stirring after each addition until mostly melted. Add the remaining 1 cup of milk (or adjust as needed) to achieve your desired soup consistency, and warm the soup through over low heat.
  6. Season: Taste the soup and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with extra shredded cheese if desired.

Notes

  • You can substitute low-fat or plant-based milk to reduce calories further.
  • Adjust the amount of cheddar cheese to your preference for richness and flavor intensity.
  • For a vegetarian version, use vegetable broth instead of chicken broth and omit chicken bouillon or substitute with a vegetarian-friendly version.
  • Blending half the soup helps achieve a creamy texture without using heavy cream.
  • Be cautious when blending hot soup; always allow steam to escape to prevent pressure build-up.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/lightened-up-cheese-and-broccoli-soup-recipe/