Description
This broccoli cheddar soup is a creamy, healthy, and flavorful dish combining fresh vegetables and reduced-fat cheese. It’s perfect as a comforting low-calorie meal option.
Ingredients
1 medium onion, chopped
2 garlic cloves, minced
2 cups fat-free chicken stock
2 1/2 cups unsweetened, plain almond milk
1/2 cup half and half
3 tbsp cornstarch
8 ounces broccoli florets, chopped
1 cup grated carrot
1/4 tsp ground nutmeg (optional)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
6 ounces reduced-fat sharp cheddar cheese shreds
1 tsp Dijon mustard
Instructions
1. Heat a large pot over medium-high heat. Lightly spray with cooking spray, then add the chopped onion. Sauté the onion until it becomes just soft, about 2 to 3 minutes.
2. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
3. Pour in the chicken stock.
4. In a separate bowl, whisk together the almond milk, half and half, and cornstarch.
5. Stir this mixture into the pot and bring everything to a boil.
6. Once boiling, add the broccoli, grated carrot, Dijon mustard, nutmeg, salt, and pepper.
7. Cover the pot and reduce the heat to a gentle simmer, around low to medium heat.
8. Let the soup simmer for about 20 minutes.
9. Remove the lid, turn off the heat, and gradually whisk in the shredded cheese, a handful at a time, to prevent clumping.
10. Continue whisking in all the cheese until fully melted.
11. Allow the soup to sit for about 5 minutes to thicken before serving.
Notes
Use vegetable stock to make the soup vegetarian.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently on the stove to prevent the cheese from clumping.
For a creamier texture, blend part of the soup before adding cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg