Description
This velvety Lightened-Up Broccoli Cheddar Soup delivers all the creamy, cheesy flavor of the classic favorite with fewer calories. Ready in just 30 minutes, it’s a comforting and wholesome meal for busy weeknights.
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 tablespoons cornstarch
- 8 ounces broccoli florets, chopped
- 1 cup grated carrot
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces reduced-fat sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
Instructions
1. Heat a large pot over medium-high heat and lightly coat with cooking spray. Add the onion and sauté until softened, about 2 to 3 minutes. Stir in the garlic and cook for 30 seconds.
2. Pour the chicken stock into the pot. In a separate bowl, whisk together the almond milk, half and half, and cornstarch until smooth. Add the mixture to the pot and bring to a boil.
3. Stir in the broccoli, carrots, Dijon mustard, nutmeg, salt, and pepper. Cover, reduce the heat to a gentle simmer, and cook for about 20 minutes.
4. Remove the lid, turn off the heat, and whisk in the shredded cheddar a handful at a time until completely melted and smooth.
5. Let the soup rest for about 5 minutes before serving to allow it to thicken.
Notes
Each serving is approximately 1 1/2 cups.
For the smoothest texture, add the cheese gradually while whisking constantly to prevent clumping.
Optional nutmeg adds subtle warmth but can be omitted if preferred.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 178
- Sugar: 4g
- Sodium: 683mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g