I haven’t always liked Broccoli Cheese Soup. I guess it’s been something I’ve grown to like as my taste buds have matured. Let’s pretend they have matured. Mmmkayyy? Even if I did shove my face with my child’s Spagettio-O’s and Meatballs the other day for lunch.
With all of this chilly weather we’re having I wanted to make some comforting thick, creamy, and cheesy soup. Without all of the calories.
This lightened up version of Broccoli Cheese and Potato Soup was just what I was looking for. It is still thick and creamy and full of cheesy flavor, but without all the calories that a typical bowl of it would have. The recipe uses very little butter, very little flour, skim milk, and not a ton of cheese.
Serving with a dollop of sour cream is a must! I like to put it in the bottom of the bowl before pouring the soup in. Makes it even creamier.
Lightened Up Broccoli Cheese and Potato Soup
Ingredients
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese
Instructions
Chop onion, carrot, celery, garlic in a chopper or mini food processor. (I Just finely chopped mine with a knife).
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit. ( I skipped this….and it was still thick enough for me!)
source: Skinny Taste
Yum! Cant wait to try it 🙂
Mmm this soup sounds lovely!
This sounds really good! {And I’m not even usually a broccoli fan.}
I love broccoli soup, but adding potatoes and cheese? <3
How many does this serve?? 1 carrot, 1 celery.. doesn’t sound like much.
Serves 4. But you can always add more carrots and celery!
Just finished my first bowl with the roommate, and can’t get enough!! We shook a little bit of garlic powder and pepper on it after we dished it up to kick it up a notch, and next time may even add some red pepper flakes for some more spice 🙂
I just made this dairy free. I substituted cashew milk for the skim, added 1 TBS nutritional yeast, and substituted Daiya cheese shreds for cheddar. I also added chopped cauliflower. Yum!
I made the soup but I added more garlic and some ginger. I also doubled up the recipe to make more for leftovers.
Very good!!! I try it today.
I just made this and its delish! I added 2 more carrots & celery stalks. I also added an extra tater! Its going to be perfect for camping in the mountains this week! Thanks!
So glad you liked it!
Found this post on Pinterest a few days ago, and we’re making it for lunch today! Can’t wait to see how it turns out!!
Chloe
Made this soup!! Amazing flavor and so quick to make! I didn’t use the American Cheese, added another 1/4 cup of cheddar instead. Great for a blustery autumn day!!!
Thank you for posting this recipe! I really enjoyed it and it was a great way to get my little one to eat some veggies. I live in Europe so I couldn´t get any shredded cheese but I did put a bit of parmesan and a couple slices of generic cheese, it did the trick. The soup was creamy and flavorful! Thanks again!!!
this was amazing!!
I made this Broccoli soup today, it was easy to make and really yummy! All my family liked it ! thank you, for your recipe )))
Just made this tonight it was delicious! Reminded me a lot of Panera’s Broccoli Cheese soup. It would be ridiculously yummy in a sourdough bread bowl although that would probably negate the lightened version. Thanks for a great dinner!
so glad you liked it! thanks Jessica!
Do you think this is freezable after its all put together, but before it’s cooked? I don’t really know the rules for freezing, but there’s only two of us and I want to freeze the extra.
Yes I definitley think you can freeze half of it!
I cooked that for a Supper meal ,My partner has said that was one of the best meals she has eaten .Sour cream is a must !!!! , i got left overs for work lunch cant wait . Thank you Jed .