Broccoli Cheese Soup Ww
Indulge in the comforting flavors of this Broccoli Cheese Soup WW, a lightened-up twist on a classic favorite that’s packed with bold, cheesy goodness and nutrition. Featuring tender broccoli florets, creamy reduced-fat sharp cheddar, and a balanced blend of spices, this recipe delivers all the richness you crave without the extra calories. The soup is thickened with a cornstarch slurry for a velvety texture and enhanced with unsweetened almond or skim milk for creaminess. Perfect as a cozy main course or side dish, this easy-to-make soup comes together in just 40 minutes and is a healthy crowd-pleaser. Garnish with a dash of paprika for a pop of color and pair with a whole-grain roll or crisp salad for a satisfying meal. Whether you're following a weight-conscious lifestyle or simply love comforting soups, this Broccoli Cheese Soup WW is bound to become a household favorite.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 4 cups Low-sodium vegetable broth
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 cups Unsweetened almond milk or skim milk
- 2 cups Reduced-fat sharp cheddar cheese, shredded
- 1 cup Carrot, shredded
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional, for garnish)
Instructions
In a large pot, heat 1/2 cup of the vegetable broth over medium heat. Add the diced onion and garlic, and sauté for 5 minutes until softened and fragrant.
Add the remaining vegetable broth, broccoli florets, and shredded carrot to the pot. Bring to a simmer over medium-high heat, then reduce heat to low. Cover and cook for 10 minutes, or until the broccoli is tender.
Using an immersion blender or working in batches with a regular blender, carefully blend the soup until smooth (leave some broccoli pieces intact for texture, if desired).
Return the soup to the pot over low heat. Stir in the milk and shredded cheese, mixing until the cheese has fully melted and the soup is creamy.
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add this mixture to the soup, stirring constantly, to thicken the soup. Allow it to simmer for 2-3 minutes.
Season the soup with salt and black pepper, adjusting to taste.
Serve hot, garnished with a sprinkle of paprika if desired. Pair with a whole-grain roll or side salad for a complete meal.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 22.1 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2820 mg | 217% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2131 mg | 45% | |
*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.
