Lightened-Up Broccoli Cheddar Soup Recipe
We’re serving a creamy comforting broccoli cheese soup that is easy on the waistline. Today’s Lightened-Up Broccoli Cheddar Soup Recipe will make your mouth and your hips happy!
As a mom, sometimes I have to stick to my guns, and sometimes I have to know when to give a little. Lines are often fuzzy and it can be tricky to determine which way to lean in any given situation.
Parenting is not for the faint of heart.
For instance, it’s important to stick to your guns when you discover one of your children is not wearing underwear to school. Or when brushing one’s teeth is suddenly considered optional. Or when you find a stash of matches hiding under your child’s bed. These examples may or may not have happened in our house at some point in time.
However, it’s less important to be ridged about meal time. As long as I know my kids are getting the nutrition they need, we can let a few treats slide here and there.
Best of all, sometimes there is a happy medium that satisfies everyone in the family.
This creamy Lightened-Up Broccoli Cheddar Soup Recipe is a win-win for all of us.
It’s rich and cheesy, just like my classic decadent broccoli cheddar soup recipe. However, I used low fat milk instead of cream, reduced the cheese a little, and upped the veggie intake.
Therefore my Lightened-Up Broccoli Cheddar Soup Recipe is slightly brothy, which I actually prefer, and is remorse free.
Loaded with flavor from the sharp cheddar cheese and lots of aromatic veggies, you won’t even miss the excess fat and calories, in this revamped soup recipe. I promise.
I’ve learned giving a in little on the comfort foods my kids love, gives me an opportunity to lighten up some of our traditional family favorites!
I’ve also learned that squeezing important nutrients into recipes, makes my kids healthier and gives them the energy and focus they need throughout the day.
I always try to start them out in the morning with protein to keep them full throughout the morning. This can come from eggs, nuts, or even a cool frothy glass of milk.
We often forget all the benefits of a simple glass of milk, like 9 essential nutrients including high quality protein, calcium, vitamin D, and potassium.
Milk’s ingredient list is short – simply milk and vitamins A and D, plus it is a farm-to-table food. No hormones, crazy chemicals, or preservatives added.
I was thrilled to find a way to incorporate low fat milk into today’s Lightened-Up Broccoli Cheddar Soup Recipe. Not only does it reduce the calories while retaining a creamy consistency. It helps me meet the daily quota of important nutrients for my little guys!
To find out more about the benefits of adding milk to your diet visit MilkTruth.com. Also visit MilkLife on Facebook, Twitter,Pinterest, and Instagram.
Lightened-Up Broccoli Cheddar Soup Recipe
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 4 cup chicken broth or vegetable broth
- 4 cups low-fat milk
- 12 ounces small fresh broccoli florets (about 5 cups)
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups shredded sharp cheddar cheese
- Place a large stockpot over medium heat. Add the butter, onions, and garlic. Saute for 3-4 minutes to soften. Then add the flour and stir well so that the flour coats the onion pieces.
- Pour in the broth and low-fat milk. Then stir in the broccoli florets, sea salt, cayenne pepper, and nutmeg. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the largest broccoli florets are tender.
- Finally stir in the shredded cheese. Stir to thicken the soup as the cheese melts. Then turn off the heat and serve.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: The post is sponsored by MilkLife. All dairy loving opinions are my own.
This soup was really flavorful. I find most broccoli cheddars to be a bit goopy, and lacking on the broccoli flavor because the cheese flavor overpowers it. Nice job! Thank you for sharing!
Made this and used a low sodium chicken broth because 1300 mg of sodium per 1 g serving can’t be healthy for anyone. A cup is 201 g and maybe that is a typo on the nutritional info above.
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Wonderful texture and flavor without velveeta. Reheats smooth. This was delicious and so easy to make. Makes a bigger batch than I was expecting.
I made this for dinner this week and our whole family loved it. I used a whole onion as the recipe called for but didn’t find the taste overpowering. Maybe my onion was smaller than Nina’s? Or perhaps we just love onion! The only thing I changed is I used my immersion blender at the end to whirl it up just a bit but I still left some good chunks of broccoli floating. Was nice and creamy and very good!
I just made this soup. I am a bit disappointed… It is not as good as I expected. A whole onion is way too much for this recipe, it overpowers the soup. I think a half an onion would be adequate. All I can taste in my mouth after eating it is onion :(
Great recipe as we head into the colder months!
One of my all time favorite soups lightened up….love it!!!!
I’ve been looking for a good cheese soup recipe. It’s tough to do with cheddar an not have an oily mess.
I have lots of broccoli, and this should have a pleasant little kick to it.
I’ll give it a go.
Thanks and Cheers,
Sounds delicious especially since its starting to cool off!
This is a favorite in my home. Can’t wait to try your version!
What a great way to make a simple soup! Yummy!