Cream of Broccoli Cheese Soup Recipe
This simple, lightened up cream of broccoli cheddar soup is sure to please your entire family!
Servings: 4
Ingredients
- 1 onion, chopped
- 4 cups chopped broccoli
- 3 small all-purpose potatoes, peeled and chopped
- 1 carrot, chopped
- 2 cups chicken or vegetable broth
- 1/2 teaspoon dried basil
- 3 cups skim milk
- 3/4 cup shredded reduced-fat sharp cheddar cheese
- Salt and freshly ground black pepper to taste
Instructions
- Spray a large nonstick soup pot or Dutch oven with nonstick cooking spray.
- Add the onion and cook over medium heat, stirring often, until the onion begins to soften, about 5 minutes.
- Add the broccoli, potatoes, carrot, broth and basil. Turn up the heat and bring to a boil then turn the heat to low and simmer, with the pot covered, until the vegetables are tender, about 20 minutes.
- Transfer the mixture to a blender and puree until smooth. (Or use a stick blender to puree the vegetables right in the pot.)
- Pour the puree back into the soup pot. Add the milk and stir occasionally until heated through.
- Remove pan from the heat and let cool for about 1 minute.
- Add the cheese and stir until it's melted. Adjust salt and freshly ground black pepper to taste.
Notes
Serving size: 1-1/2 cups
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 7 PointsPlus (Old plan) I used 1 can of evaporated skim milk and 1-1/2 cups fresh skim milk. The evaporated milk adds some richness without extra fat. If the soup seems too thick, you can thin it with a little more milk. For a chunkier soup, just puree part of the soup.
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 7 PointsPlus (Old plan) I used 1 can of evaporated skim milk and 1-1/2 cups fresh skim milk. The evaporated milk adds some richness without extra fat. If the soup seems too thick, you can thin it with a little more milk. For a chunkier soup, just puree part of the soup.
Nutrition
Serving: 1-1/2 cups | Calories: 280kcal | Carbohydrates: 40g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 690mg | Potassium: 1259mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3540IU | Vitamin C: 109mg | Calcium: 407mg | Iron: 2mg