Description
This Lightened Up Cheese and Broccoli Soup is a creamy, flavorful, and healthier take on the classic comfort food. Made without heavy cream and using reduced sodium broth, this soup combines tender broccoli florets with sharp cheddar cheese and a smooth, velvety texture to deliver a savory and satisfying dish that the whole family will enjoy.
Ingredients
Scale
Vegetables and Aromatics
- 4 cups broccoli florets, chopped into small pieces
- 1/2 large onion, diced
- 4 garlic cloves, minced
Fats and Gluten
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup all-purpose flour
Liquids and Dairy
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind), divided
- 2 oz. cream cheese, softened (may use 1/3 less fat)
- 1-2 cups freshly shredded sharp cheddar cheese
Seasonings
- 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 pepper
- 1/4 teaspoon ground cumin
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 softened. Sprinkle in the all-purpose flour and cook, stirring constantly, for 2 minutes to form a roux. Add the minced garlic and continue cooking for another 1 to 2 minutes, stirring occasionally, until the onions are tender and fragrant.
- Add Ingredients: Reduce the heat to low and gradually stir in the reduced sodium chicken broth and 2 cups of milk. Add the crushed chicken bouillon, salt, ground mustard, paprika, pepper, ground cumin, and the chopped broccoli florets. Stir well to combine all ingredients.
- Simmer: Bring the soup to a gentle simmer, stirring constantly to prevent lumps. Once it begins to thicken, continue simmering for 1 more minute. Then reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes. Stir occasionally until the broccoli is tender to your liking.
- Puree: Remove about half of the soup and transfer it along with the softened cream cheese to a blender. Blend until smooth, leaving the blender cap slightly open and covering with a paper towel to let steam escape safely. Pour the pureed soup back into the pot and stir to combine.
- Add Cheese: Gradually stir in the shredded sharp cheddar cheese a handful at a time, stirring after each addition until mostly melted. Add the remaining 1 cup of milk (more or less) to reach your desired consistency and warm the soup through over low heat.
- Season: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra shredded cheddar cheese if desired for an added cheesy touch.
Notes
- This recipe delivers a creamy and flavorful broccoli cheese soup without any heavy cream, making it lighter and more approachable for a weekday meal.
- Using reduced sodium chicken broth and fewer cheeses helps control the salt and fat content while maintaining rich flavor.
- For a vegetarian version, substitute vegetable broth and omit the chicken bouillon or use a vegetarian bouillon alternative.
- Be careful when blending hot soup; leave the blender lid slightly open and cover with a towel to allow steam to escape safely.
- You can adjust the cheese amount to your preference for stronger or milder cheese flavor.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
