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Broccoli Cheese Soup

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How to Make Broccoli Cheese Soup

A lower-calorie version of traditional broccoli cheddar soup, this recipe is still packed with flavor and a great way to fit in some more veggies.


8servings


3/4 cup

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Step-By-Step Instructions:

  1. In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 3-4 minutes, or until the onion is almost soft, stirring frequently.
  2. Stir in the broccoli, broth, mustard, pepper, hot-pepper sauce, and salt. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer for 5 minutes, or until the broccoli is tender, stirring occasionally.
  3. In a medium bowl, whisk together the milk and flour. Stir into the soup. Simmer for 2-3 minutes, or until the mixture has thickened, stirring occasionally.
  4. Stir in the half-and-half, cheddar, and Parmesan. Cook over medium-low heat for 1-2 minutes, or until the cheeses have melted, stirring occasionally.
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Nutrition facts

8 Servings



  • Serving Size

    3/4 cup


  • Amount per serving



    Calories





    110

  • % Daily value*

  • Total Fat
    2.5g

    3%

    • Saturated Fat
      1g

      5%

  • Cholesterol
    5mg

    2%

  • Sodium
    160mg

    7%

  • Total Carbohydrate
    16g

    6%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      7g

  • Protein
    8g

  • Potassium
    390mg
    8%

Ingredients

canola or corn oil
1 tsp

small onion (finely chopped)
1

medium garlic (minced)
2 clove

broccoli florets (chopped (about 4 cups))
1 lbs

chicken or vegetable broth (fat-free, low-sodium)
2 cup

mustard powder
1/2 tsp

pepper
1/4 tsp

red hot-pepper sauce (optional)
1/8 tsp

salt (or 1/16 tsp)
1 pinch

milk (fat-free)
2 cup

all-purpose flour
1/3 cup

fat free half-and-half
1/2 cup

cheddar cheese (low-fat, sliced or shredded)
2 oz

Parmesan (shredded or grated)
2 tbsp

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