Description
A lightened-up version of classic broccoli cheese soup, combining fresh broccoli florets with a creamy, cheesy base made without heavy cream. This comforting soup is packed with flavor from sharp cheddar and cream cheese, simmered to perfection for a smooth, satisfyingly rich texture, perfect for a wholesome family meal.
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
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
- 2 oz. cream cheese, softened (may use 1/3 less fat)
- 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 begin to soften. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to create a roux. Add the minced garlic and continue cooking for 1 to 2 minutes, until the onions are soft and fragrant.
- Add Ingredients: Lower the heat to low and gradually stir in the chicken broth and 2 cups of milk to avoid lumps. Add the chicken bouillon and all the spices: salt, ground mustard, paprika, pepper, and ground cumin. Stir in the chopped broccoli florets to incorporate them evenly.
- Simmer: Bring the soup to a gentle simmer while stirring constantly. Once the soup thickens, continue to simmer for one more minute. Then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally, until the broccoli is tender according to your preference.
- Puree: Remove about half of the soup and transfer it along with the softened cream cheese to a blender. Blend until smooth, allowing steam to escape safely by leaving the blender cap open and covering with a paper towel. Pour the pureed mixture back into the pot to combine with the remaining soup.
- Add Cheese: Stir in the shredded cheddar cheese gradually, a handful at a time, stirring after each addition until the cheese is mostly melted and fully incorporated. Add the remaining 1 cup of milk or adjust to reach your desired soup consistency. Warm the soup through gently on low heat.
- Season: Taste the soup and adjust seasoning by adding extra salt or pepper if needed. Serve hot, garnished with additional shredded cheese if desired for an extra cheesy finish.
Notes
- This recipe uses no heavy cream yet creates a rich, creamy soup by combining cream cheese and milk, making it a healthier alternative to traditional broccoli cheese soups.
- To prevent the blender from exploding due to steam, leave the blender lid slightly open and cover the top with a paper towel while pureeing hot soup.
- Using reduced sodium chicken broth and controlling salt additions helps keep the sodium content moderate.
- You can substitute milk with any kind such as skim, 2%, or even plant-based milk for different dietary preferences.
- For a vegetarian option, replace chicken broth with vegetable broth and omit chicken bouillon.
- Adjust cheese quantities based on personal taste for milder or stronger cheese flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 490 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 25 mg
