Description
This Lightened Up Cheese and Broccoli Soup offers a creamy, cheesy, and flavorful experience without using any heavy cream. Made with fresh broccoli florets, sharp cheddar cheese, and a combination of aromatic spices, this soup is a comforting, family-friendly dish perfect for any occasion. It’s healthier than traditional versions but doesn’t compromise on taste, making it a new favorite for many.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets, chopped into small pieces
- 1/2 large onion, diced
- 4 garlic cloves, minced
Dairy
- 2 tablespoons unsalted butter
- 2 oz. cream cheese, softened (may use 1/3 less fat)
- 1-2 cups freshly shredded sharp cheddar cheese
- 3 cups milk (any kind), divided
Pantry
- 3 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2 cups reduced sodium chicken broth
- 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 they soften. Sprinkle in the flour and cook while stirring for 2 minutes to form a roux. Add the minced garlic and continue cooking for 1-2 minutes until fragrant and the onions are fully softened.
- Add Ingredients: Reduce the heat to low and gradually stir in the chicken broth and 2 cups of milk, ensuring no lumps form. Add the chicken bouillon, salt, ground mustard, paprika, pepper, ground cumin, and chopped broccoli florets.
- Simmer: Bring the soup to a gentle simmer, stirring constantly until it begins to thicken. Once thickened, continue simmering on low, covered, for 20 minutes, stirring occasionally, until the broccoli is tender but not mushy.
- Puree: Carefully remove about half of the soup along with the softened cream cheese and transfer to a blender. Puree until smooth, venting the blender lid by covering it loosely with a paper towel to release steam safely. Pour the pureed mixture back into the pot.
- Add Cheese: Stir in the shredded sharp cheddar cheese gradually, a handful at a time, stirring after each addition until mostly melted. Add the remaining 1 cup of milk or more to reach your desired soup consistency and warm through gently.
- Season: Taste and adjust seasoning by adding more salt and pepper if needed. Serve hot, optionally garnishing individual bowls with extra shredded cheese for added flavor and presentation.
Notes
- This broccoli cheese soup is made without heavy cream but still delivers a rich, creamy texture and flavor.
- For a lighter version, use reduced-fat or part-skim cheeses and milk.
- Adjust the amount of cheese to your preference for cheesiness and thickness.
- Fresh broccoli is recommended, but frozen broccoli florets can be used—reduce simmering time accordingly.
- Be cautious when blending hot soup; always vent the blender lid to prevent steam buildup and splatters.
- Use low-sodium chicken broth and bouillon to keep sodium levels in check and adjust salt at the end.
- The soup can be reheated gently on the stovetop and may thicken; add milk to loosen if necessary.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg
