Description
This Skinny Broccoli Cheddar Soup is a healthy, low-calorie take on a classic comfort food favorite. Made with fresh broccoli, reduced-fat cheddar, and a creamy base of almond milk, it offers rich flavor without the heaviness. Perfect for a light lunch or dinner, this soup is simple to prepare on the stovetop and can easily be adapted for vegetarians or dairy-free diets.
Ingredients
Scale
Produce
- 4 cups fresh broccoli florets
- 1 small yellow onion, diced
- 2 garlic cloves, minced
Pantry
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- Salt to taste
- Optional crushed red pepper flakes for heat
Dairy
- 2 cups unsweetened almond milk (or low-fat milk)
- 1 cup shredded reduced-fat sharp cheddar cheese
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute to release its flavor without burning.
- Make Roux: Sprinkle the all-purpose flour over the onions and garlic. Stir constantly for 1–2 minutes to cook the flour and form a roux that will thicken the soup.
- Incorporate Liquids: Slowly whisk in the low-sodium broth, followed by the almond milk, ensuring the mixture becomes smooth and lump-free.
- Simmer Broccoli: Bring the soup to a gentle simmer and add the fresh broccoli florets. Cover the pot and cook for 10–12 minutes until the broccoli is tender.
- Blend Soup: Use an immersion blender to partially blend the soup to your desired consistency, leaving some broccoli texture, or transfer half the soup to a blender and blend before returning to the pot.
- Add Cheese and Seasonings: Stir in shredded reduced-fat cheddar cheese, ground nutmeg, black pepper, and salt to taste. Simmer for another 2–3 minutes until the cheese is completely melted and the soup is creamy.
- Serve: Ladle the soup into bowls and top with extra shredded cheese or crushed red pepper flakes if you like some heat. Serve warm.
Notes
- For a thicker soup, reduce the amount of almond milk or simmer the soup uncovered for longer to allow it to thicken.
- You can substitute frozen broccoli if fresh is not available; just add a couple of extra minutes to the cooking time.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- For a dairy-free version, substitute the cheddar cheese with your favorite dairy-free cheese alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 15mg
