Description

This Lightened Up Cheese and Broccoli Soup is a creamy, flavorful, and healthier take on a classic comfort food. Made without heavy cream, it uses reduced sodium chicken broth, partially blended broccoli for a smooth texture, and sharp cheddar cheese for bold flavor. The soup is easy to prepare, packed with nutrients, and perfect for a warming lunch or dinner.

Ingredients

Scale

Vegetables and Aromatics

4 cups broccoli florets, chopped into small pieces
1/2 large onion, diced
4 garlic cloves, minced

Fats and Thickeners

3 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 oz. cream cheese, softened (may use 1/3 less fat)

Liquids and Broth

2 cups reduced sodium chicken broth
3 cups milk (any kind), divided

Spices and 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

Cheese

1-2 cups freshly shredded sharp cheddar cheese

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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 flour and cook, stirring constantly, for 2 minutes to form a roux. Add the minced garlic and continue to cook for 1-2 minutes more until fragrant and the onions are soft.
Add Ingredients: Reduce the heat to low. Gradually whisk in the reduced sodium chicken broth and 2 cups of milk to prevent lumps. Stir in the chicken bouillon, salt, ground mustard, paprika, pepper, cumin, and chopped broccoli florets.
Simmer: Bring the soup to a simmer, stirring constantly to prevent sticking. Once it begins to thicken, allow it to simmer for 1 additional minute. Then reduce heat to low, cover the pot, and let it simmer gently for 20 minutes, stirring occasionally, or until the broccoli is tender to your liking.
Puree: Carefully remove about half of the soup and transfer it along with the softened cream cheese to a blender. Blend until smooth, ensuring steam can escape by leaving the blender cap slightly open and covering with a paper towel to avoid splatter. Pour the pureed soup back into the pot and mix well.
Add Cheese: Stir in the shredded sharp cheddar cheese a handful at a time, allowing it to melt mostly before adding more. Add the remaining 1 cup of milk (more if needed) to reach your desired soup consistency. Warm the soup through over low heat without boiling.
Season: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with extra shredded cheese if desired.

Notes

Use reduced fat or part-skim cream cheese to lower fat content without sacrificing creaminess.
For a vegetarian version, substitute chicken broth and bouillon with vegetable broth and vegetarian bouillon.
Adjust the amount of cheddar cheese depending on desired cheesiness and richness.
Blending only half of the soup allows for a nice texture with some broccoli chunks remaining.
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend in the roux step.
This soup keeps well refrigerated for up to 3 days and can be frozen for up to one month.

Nutrition

Serving Size: 1 cup
Calories: 220 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 25 mg