Description
This Lightened Up Cheese and Broccoli Soup offers a creamy and flavorful experience without the heaviness of cream. Loaded with tender broccoli, sharp cheddar, and a blend of spices, it's a comforting and healthier twist on a classic favorite that your family will love.
Ingredients
Scale
Vegetables
- 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
Dry Ingredients & 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 black pepper
- 1/4 teaspoon ground cumin
Liquids
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind), divided
Dairy
- 2 oz. cream cheese, softened (may use 1/3 less fat)
- 1 to 2 cups freshly shredded sharp cheddar cheese
Instructions
- 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, stirring continuously for 2 minutes to form a roux. Add the minced garlic and continue cooking for 1 to 2 minutes, stirring often, until the onions are soft and fragrant.
- Add Ingredients: Reduce the heat to low and gradually stir in the chicken broth and 2 cups of milk to avoid lumps. Stir in the chicken bouillon, salt, ground mustard, paprika, pepper, and cumin. Add the chopped broccoli florets and mix well to combine all ingredients.
- Simmer: Bring the soup to a simmer while stirring constantly to prevent sticking. Once the soup thickens slightly, continue simmering for one more minute. Then reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally, until the broccoli is tender to your liking.
- 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 lid slightly open and covering it with a paper towel to allow steam to escape safely. Pour the pureed soup back into the pot and stir to combine evenly.
- Add Cheese: Stir in the shredded sharp cheddar cheese gradually, adding a handful at a time and stirring after each addition until mostly melted. Add the remaining 1 cup of milk, or more if needed, to reach your desired consistency. Warm the soup through on low heat without boiling.
- Season: Taste the soup and adjust seasoning with extra salt or pepper if desired. Serve hot, garnished with extra shredded cheese if you like.
Notes
- This recipe uses no heavy cream, making it lighter but still creamy and flavorful.
- You can adjust the thickness of the soup by adding more or less milk to suit your preference.
- Use sharp cheddar cheese for the best flavor impact; mild cheddar will result in a less intense taste.
- If you prefer a completely smooth soup, puree all the soup instead of just half.
- To make this soup vegetarian, substitute vegetable broth and omit chicken bouillon or use a vegetarian alternative.
- For a lower-fat version, use low-fat milk and a reduced-fat cream cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 25 mg
