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Broccoli-Cheddar Soup

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Submitted by london

Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.

YIELD

6 cups

PREP

10 min

COOK

35 min

READY

45 min

This broccoli cheddar soup delivers the creamy, cheesy comfort you expect but uses low-fat yogurt as the base instead of heavy cream or a butter-flour roux. The yogurt adds tanginess and body while keeping the soup lighter, and whisking it with flour before cooking prevents it from curdling over heat.

Six cups of fresh broccoli florets get boiled until tender, then pureed with sauteed onion and garlic in a food processor until completely smooth. That puree gives the soup its thick, velvety texture without needing a drop of cream. The green color stays vibrant because the broccoli cooks quickly and doesn’t sit in the liquid getting dull.

Reduced-fat cheddar goes in two stages: three-quarters melted into the soup for that rich, cheesy backbone, and the rest sprinkled on top of each bowl as a garnish. Oregano, thyme, and a pinch of red pepper flakes add warmth without shouting.

Kitchen Tips

  • Whisk the yogurt and flour together thoroughly before adding to the broth. Lumps of flour at this stage become lumps in your soup that won’t dissolve.
  • Stir constantly during the 20-minute thickening. Yogurt-based sauces can scorch on the bottom if you walk away.
  • Add the cheese on low heat and stir until just melted. High heat makes cheese stringy and can cause it to seize into a clump.
  • Process the broccoli until truly smooth. Any remaining chunks will make the soup look rustic instead of refined.

Variations

  • Use sharp cheddar for more flavor punch if you’re not concerned about the fat content.
  • Add a diced potato to the broccoli while boiling for an even thicker, creamier base.
  • Stir in a teaspoon of Dijon mustard for a subtle tang that amplifies the cheese flavor.

Ingredients

3 3
QUARTS QUARTS WATER *
¾ 177
CUP ML WATER
6 1.4
CUPS L BROCCOLI FLORETS
fresh
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML MARGARINE
½ 2.5
TEASPOON ML OREGANO
whole, dried
1 237
CUP ML ONIONS
chopped
¼ 1.3
TEASPOON ML THYME
whole, dried *
1 1
CLOVE CLOVE GARLIC
minced
0.6
TEASPOON ML BLACK PEPPER
1 237
0.6
TEASPOON ML RED PEPPER FLAKE
ground
21 606.9
1 237
CUP ML CHEDDAR CHEESE, REDUCED-FAT
shredded, divided *

Directions

Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 minutes or until tender.

Drain; set aside.

Coat a large saucepan with cooking spray.

Add margarine and place over medium heat until melted.

Add onion and garlic; sauté 5 minutes or until tender.

Position knife blade in food processor bowl; add broccoli and onion mixture.

Process until smooth, scraping sides of processor bowl occasionally; set aside.

Combine yogurt and flour in a large saucepan, stirring with a wire whisk.

Add broth and next 6 ingredients; stir well.

Cook over medium heat for 20 minutes or until thickened and bubbly, stirring constantly.

Add broccoli mixture; stir well.

Add ¾ cup cheese, stirring until melted.

Ladle soup into bowls; top with remaining cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 413g (14.6 oz)
Amount per Serving
Calories 118 25% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 430mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 20g
Vitamin A 66% Vitamin C 172%
Calcium 18% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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