Low Fat Cheese Broccoli Soup
Creamy, comforting, and guilt-free, this Low Fat Cheese Broccoli Soup is a must-try for anyone seeking a delicious yet lighter meal option. Bursting with the wholesome goodness of tender broccoli florets and the velvety richness of reduced-fat cheddar cheese, this soup delivers all the flavors you love without the excess calories. A base of low-fat milk and low-sodium vegetable broth keeps it healthy, while aromatic garlic, sweet onions, and a hint of nutmeg elevate the flavor profile. Perfectly thickened with a touch of flour, this cozy, one-pot recipe is ready in just 35 minutes, making it an ideal weeknight dinner or satisfying lunch. Serve it piping hot with a slice of whole-grain bread for a nourishing, heartwarming meal that’s packed with flavor and nutrients!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 cups Low-fat milk (1% or skim)
- 2 cups Low-sodium vegetable broth
- 1 cup Shredded reduced-fat cheddar cheese
- 1 medium (diced) Yellow onion
- 2 large (minced) Garlic cloves
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes, stirring often, until softened and translucent.
Add the minced garlic to the pot and cook for an additional 30 seconds, stirring constantly, until fragrant.
Sprinkle the flour over the onion and garlic, and stir continuously for 1 minute to cook out the raw flour taste.
Gradually whisk in the vegetable broth and low-fat milk, ensuring the mixture is smooth and free of lumps. Bring the liquid to a gentle simmer over medium heat.
Add the broccoli florets to the pot and stir well. Cover the pot and let the broccoli simmer for 10-12 minutes, or until it is tender and can be easily pierced with a fork.
Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
Once pureed, stir in the shredded reduced-fat cheddar cheese until melted and fully incorporated. If the soup is too thick, add a splash of milk or broth to reach your desired consistency.
Season the soup with salt, black pepper, and optional ground nutmeg for a subtle warmth of flavor. Stir well and taste for adjustments.
Serve the soup hot in bowls, garnished with extra shredded cheese or a sprinkle of black pepper if desired. Pair it with whole-grain bread for a hearty meal!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 12.0 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 489 mg | 38% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 426 mg | 9% | |
*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.
