Description
A lightened-up, creamy, and cheesy broccoli soup recipe made without heavy cream. This soup blends tender broccoli with sharp cheddar cheese and a smooth base, delivering rich flavor with fewer calories and less fat. Perfect as a comforting lunch or dinner option that even the family will love.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets (chopped into small pieces)
- 1/2 large onion (diced)
- 4 garlic cloves (minced)
Fats & Oils
- 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 ground black pepper
- 1/4 teaspoon ground cumin
Liquids
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind, divided)
Dairy
- 2 ounces cream cheese (softened, may use 1/3 less fat)
- 1-2 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 softened. Sprinkle in the flour and cook while stirring continuously for 2 minutes to form a roux. Add the minced garlic and cook for an additional 1-2 minutes, ensuring the onions are soft and fragrant.
- Add Ingredients: Reduce the heat to low and gradually whisk in the chicken broth and 2 cups of milk, stirring to prevent lumps. Add the chicken bouillon, salt, ground mustard, paprika, pepper, cumin, and the chopped broccoli florets. Stir well to combine all ingredients evenly.
- Simmer: Bring the soup to a gentle simmer, stirring constantly. Once it starts to thicken, continue simmering for one more minute. Then reduce heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally until the broccoli is tender to your preference.
- Puree: Carefully remove about half of the soup along with the softened cream cheese and transfer to a blender. Puree until smooth, allowing steam to escape by leaving the blender lid slightly open and covering it with a paper towel to avoid pressure buildup. Pour the pureed mixture back into the soup pot and stir to combine.
- Add Cheese: Stir in the shredded sharp cheddar cheese gradually, adding a handful at a time and stirring after each addition until mostly melted and well incorporated. Add the remaining 1 cup of milk, adjusting more or less to reach your desired soup consistency, and warm the soup through over low heat.
- Season: Taste and adjust seasoning with additional salt and pepper if desired. Serve the soup hot, garnished with extra shredded cheddar cheese if preferred, for a deliciously creamy finish.
Notes
- This broccoli cheese soup is made without heavy cream, making it a lighter, healthier option that doesn’t sacrifice creaminess or flavor.
- Use reduced sodium chicken broth and control the amount of added salt to keep sodium levels moderate.
- For a vegetarian version, substitute chicken broth and chicken bouillon with vegetable broth and vegetable bouillon.
- The cream cheese helps create a smooth, rich texture; for a lower-fat alternative, use reduced-fat cream cheese.
- If you prefer a chunkier soup, puree less than half of the soup or skip pureeing completely.
- Adjust the amount of cheddar cheese to your preference for more or less sharpness and richness.
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: 14 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
