Description
This Skinny Broccoli Cheddar Soup is a comforting and healthy take on the classic creamy broccoli cheese soup. Made with fresh vegetables, low-fat cheddar, and almond or skim milk, it delivers rich flavor with fewer calories and less fat. Perfect for a light lunch or dinner, this soup combines fresh broccoli and shredded carrots with savory spices and melted sharp cheddar, all cooked gently on the stovetop for a warm, satisfying bowl.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets, chopped
- 2 medium carrots, shredded
- 3 cups low-sodium chicken or vegetable broth
- 2 cups unsweetened almond milk or skim milk
Thickening & Seasoning
- 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 1/2 cups reduced-fat sharp cheddar cheese, shredded
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
- Cook Vegetables: Stir in the chopped broccoli florets and shredded carrots. Pour in the low-sodium broth and bring the mixture to a simmer. Let it cook for 10 to 12 minutes until the vegetables are tender.
- Add Dairy and Seasonings: Stir in the almond or skim milk, Dijon mustard, smoked paprika, salt, and black pepper. This will add depth and creaminess to the soup.
- Thicken Soup: Mix the cornstarch with water to make a slurry, then slowly stir it into the simmering soup. Continue simmering for 3 to 4 minutes until the soup thickens slightly.
- Melt Cheese: Reduce the heat to low and gradually stir in the shredded reduced-fat sharp cheddar cheese until fully melted and the soup becomes creamy.
- Blend for Texture: Using an immersion blender, blend half of the soup until smooth and creamy, leaving some chunks intact for a hearty texture. Stir everything well to combine.
- Serve: Ladle the soup into bowls and serve hot. Optionally garnish with extra cheddar cheese, red pepper flakes, or fresh chives for added flavor.
Notes
- For extra flavor, garnish each serving with a sprinkle of cheddar, a pinch of red pepper flakes, or fresh chopped chives.
- To make this soup vegan, substitute dairy-free cheddar shreds and use vegetable broth instead of chicken broth.
- Using cornstarch as a thickener keeps the soup gluten-free; be sure to use certified gluten-free cornstarch if necessary.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.
