Broccoli Cheese Soup 20 Minute Fast and Low Fat
Creamy, comforting, and ready in just 20 minutes, this Broccoli Cheese Soup is the ultimate quick and healthy dinner option! Packed with tender broccoli, sharp reduced-fat cheddar, and a velvety base made from almond or skim milk, this recipe delivers all the rich, cheesy flavor you crave with a fraction of the calories. A pinch of nutmeg adds a subtle warmth, while an immersion blender ensures a silky-smooth texture that feels indulgent. Perfect for busy weeknights, this low-fat soup is hearty enough to serve on its own but pairs beautifully with whole-grain bread or a crisp side salad. With minimal prep and wholesome ingredients, it's a delicious way to enjoy a lighter take on a classic comfort food favorite.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 cups low-sodium chicken or vegetable broth
- 1 cup sharp cheddar cheese (reduced-fat)
- 1.5 cups unsweetened almond milk (or skim milk)
- 1 small onion
- 3 cloves garlic
- 2 tablespoons cornstarch
- 0.25 teaspoons nutmeg
- 0.25 teaspoons black pepper
- 0.25 teaspoons salt
- 1 teaspoon olive oil (or cooking spray)
Instructions
Dice the small onion and mince the garlic cloves.
In a large pot, heat 1 teaspoon of olive oil (or use cooking spray) over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant and softened.
Add the broccoli florets and low-sodium chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce to a simmer and cook for about 5 minutes, or until the broccoli is tender.
While the broccoli is cooking, whisk 2 tablespoons of cornstarch into 1.5 cups of unsweetened almond milk (or skim milk) until smooth.
Stir the milk mixture into the pot. Simmer for an additional 2-3 minutes, stirring frequently, until the soup begins to thicken.
Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
Return the soup to the pot and stir in 1 cup of sharp cheddar cheese. Mix until the cheese is fully melted and incorporated.
Season with 0.25 teaspoon of nutmeg, 0.25 teaspoon of black pepper, and 0.25 teaspoon of salt, adjusting to taste.
Ladle the soup into bowls and serve with whole-grain bread or a side salad for a balanced meal.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 3226 mg | 140% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 9.6 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2640 mg | 203% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
