Description
This Lightened Up Cheese and Broccoli Soup is a creamy, cheesy, and flavorful recipe made without any heavy cream. Using a combination of reduced sodium chicken broth, milk, and a blend of spices, it delivers a comforting and nourishing soup perfect for any season. The broccoli is simmered until tender, then partially pureed with cream cheese for extra creaminess, and finished with sharp cheddar cheese for rich flavor.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets, chopped into small pieces
- 1/2 large onion, diced
- 4 garlic cloves, minced
Fats and Oils
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 ounces cream cheese, softened (may use 1/3 less fat)
- 1-2 cups freshly shredded sharp cheddar cheese
Liquids and Broth
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind), divided
Dry and Seasoning
- 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 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 flour and cook, stirring constantly, for 2 minutes to form a roux. Add the minced garlic and continue to cook for 1 to 2 minutes until fragrant and the onions are translucent.
- Add Ingredients: Reduce the heat to low and gradually stir in the chicken broth and 2 cups of milk, whisking to prevent lumps. Add the crushed chicken bouillon, salt, ground mustard, paprika, pepper, cumin, and chopped broccoli florets into the pot.
- Simmer: Bring the soup mixture to a simmer while stirring constantly. Once it starts to thicken slightly, let it simmer uncovered for 1 additional minute. Then reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally, or until the broccoli is tender to your liking.
- Puree Soup: Remove approximately half of the soup along with the softened cream cheese and transfer to a blender. Puree until smooth, ensuring to leave the blender cap slightly open and cover loosely with a paper towel to allow steam to escape safely. Pour the pureed mixture back into the soup pot and stir to combine.
- Add Cheese: Stir in the shredded sharp cheddar cheese a handful at a time, stirring after each addition until mostly melted and smoothly incorporated. Add the remaining 1 cup of milk, or more if desired, to adjust the soup’s consistency. Warm the soup through gently over low heat.
- Season and Serve: Taste the soup and adjust seasonings with additional salt or pepper if needed. Ladle the soup into bowls and garnish with extra shredded cheese if desired. Serve hot and enjoy!
Notes
- This recipe uses no heavy cream, making it lighter but still creamy and delicious.
- You can use part-skim cream cheese to reduce fat without sacrificing texture.
- Using reduced sodium broth and controlling added salt helps keep sodium levels moderate.
- Blending only half the soup maintains some texture while providing creaminess.
- To prevent the blender lid from popping off from steam pressure, leave the cap slightly open and cover loosely with a kitchen towel.
- Feel free to substitute sharp white cheddar or a cheese blend to customize flavor.
- For a vegetarian version, replace chicken broth and bouillon with vegetable broth and vegetarian bouillon.
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 25 mg
