Description
A healthier version of the classic broccoli cheddar soup, this Lightened-Up Skinny Broccoli Cheddar Soup is low in calories but rich in flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until the broccoli is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
- Return the pureed soup to low heat and stir in the almond milk, salt, black pepper, and nutmeg. If you prefer a thicker soup, add the cornstarch mixture and stir until well combined.
- Gradually add the shredded cheddar cheese, stirring until melted and smooth. Adjust seasoning to taste.
- Serve hot, garnished with additional cheese or a sprinkle of black pepper if desired.
Notes
- For a creamier texture, substitute half of the almond milk with low-fat cream.
- Add cooked chicken or turkey for extra protein and heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg