Ww Broccoli Cheese Soup
Warm, comforting, and surprisingly light, this WW Broccoli Cheese Soup is a healthier take on the classic creamy favorite—perfect for cozy nights or lunchtime meal preps. Packed with fresh broccoli florets, tender carrots, and aromatic garlic and onion, this soup is simmered to perfection in a low-sodium vegetable broth before being enriched with low-fat milk and a touch of reduced-fat cheddar cheese for that signature velvety texture. A quick simmer and optional blending create the perfect balance of creamy broth and chunky vegetables, while a dash of nutmeg adds a subtle warmth. Ready in just 45 minutes and yielding six hearty servings, this guilt-free broccoli cheese soup is a flavorful, protein-packed dish that's Weight Watchers-friendly and ideal for anyone looking to enjoy comfort food without the extra calories.
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Recipe Information
Ingredients
- 4 cups Fresh broccoli florets
- 1 medium Carrot, finely shredded
- 1 stalk Celery, finely chopped
- 4 cups Low-sodium vegetable broth
- 1 cup Low-fat milk (1% or skim)
- 2 tablespoons All-purpose flour
- 1.5 cups Reduced-fat shredded cheddar cheese
- 2 cloves Garlic, minced
- 1 small Onion, finely diced
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Ground nutmeg (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and chopped celery. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the shredded carrot and cook for another 2 minutes, stirring occasionally.
Pour in the vegetable broth and bring it to a gentle boil. Add the broccoli florets, reduce heat to a simmer, and let cook for 10-12 minutes, or until the broccoli is tender.
In a separate bowl, whisk together the flour and milk until smooth. Slowly pour this mixture into the pot while stirring to avoid any lumps. Let the soup simmer for another 5 minutes to thicken.
Use an immersion blender to purée the soup slightly, leaving some chunks of broccoli for texture. (Alternatively, transfer half the soup to a blender, blend, and return it to the pot.)
Stir in the shredded cheddar cheese one handful at a time, allowing it to melt fully before adding more. Season with salt, black pepper, and nutmeg if desired.
Taste and adjust seasoning as needed. Serve hot with a garnish of fresh parsley or extra cheese, if desired.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 29.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1790 mg | 138% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2933 mg | 62% | |
*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.
