Description
This Lightened Up Cheese and Broccoli Soup offers a creamy, cheesy, and flavorful experience without heavy cream. Made with fresh broccoli, sharp cheddar cheese, and a blend of spices, this soup is a healthier take on a classic comfort food that fans rave about for its taste and ease of preparation.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets, chopped into small pieces
- 1/2 large onion, diced
- 4 garlic cloves, minced
Fats and Oils
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 oz. cream cheese, softened (may use 1/3 less fat)
Liquids
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind), divided
Seasonings and Spices
- 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
Other
- 1/3 cup all-purpose flour
- 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 they soften. Sprinkle in the all-purpose flour and cook, stirring constantly, for 2 minutes to form a roux. Add the minced garlic and continue cooking for 1 to 2 minutes, ensuring the onions are soft and fragrant.
- Add Ingredients: Reduce the heat to low and gradually stir in the reduced sodium chicken broth and 2 cups of milk. Add the chicken bouillon, salt, ground mustard, paprika, pepper, ground cumin, and chopped broccoli florets. Stir well to combine all ingredients evenly.
- Simmer: Bring the soup to a gentle simmer while stirring constantly. Once it begins to thicken, let it simmer for an additional 1 minute. Then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally, until the broccoli is tender to your liking.
- Puree: Remove approximately half of the soup and the softened cream cheese and transfer them to a blender. Puree until smooth, keeping the blender lid slightly open and covered with a paper towel to allow steam to escape safely. Pour the pureed mixture back into the pot and stir to combine.
- Add Cheese: Stir in the freshly shredded sharp cheddar cheese a handful at a time, stirring after each addition until mostly melted. Add the remaining 1 cup of milk (or more if needed) to reach your desired soup consistency. Warm through gently over low heat.
- Season: Taste the soup and adjust seasoning with additional salt and pepper if desired. Serve the soup hot, garnished with extra shredded cheddar cheese if you like.
Notes
- This version of broccoli cheese soup is made without heavy cream, resulting in a lighter yet creamy consistency.
- Using reduced sodium chicken broth and controlling added salt helps keep the sodium content moderate.
- Freshly shredded sharp cheddar cheese melts better and delivers a more intense flavor compared to pre-shredded cheese.
- You can substitute the chicken broth with vegetable broth to make it vegetarian friendly (adjust diet label accordingly).
- If you prefer a smoother soup, blend more than half of the soup before returning it to the pot.
- To avoid clumps, make sure to cook the flour with butter and oil for at least 2 minutes before adding liquids.
