Description
A creamy and flavorful lightened-up cheese and broccoli soup made without heavy cream. This comforting soup features tender broccoli, sharp cheddar cheese, and a smooth texture created by pureeing half of the soup, making it a healthier alternative without sacrificing taste.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets (chopped into small pieces)
- 1/2 large onion (diced)
- 4 garlic cloves (minced)
Liquids and Broth
- 2 cups reduced sodium chicken broth
- 3 cups milk (any kind, divided)
Fats and Dairy
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 oz. cream cheese (softened, may use 1/3 less fat)
- 1-2 cups freshly shredded sharp cheddar cheese
Dry Ingredients and Seasonings
- 1/3 cup all-purpose flour
- 1 teaspoon chicken bouillon (crushed cube, powder, or base)
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
Instructions
- Sauté Aromatics: Melt the butter in the olive oil in a Dutch oven or soup pot over medium heat. Add the diced onions and sauté for 3 minutes until softened. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes to form a roux. Add the minced garlic and cook for an additional 1 to 2 minutes, making sure the onions are tender but not browned.
- Add Ingredients: Reduce the heat to low and gradually stir in the chicken broth followed by 2 cups of milk, whisking to combine smoothly. Add the chicken bouillon, salt, ground mustard, paprika, pepper, cumin, and broccoli florets to the pot, stirring well to mix all ingredients.
- Simmer: Bring the soup to a gentle simmer while stirring constantly to prevent lumps. Once the soup starts to thicken, continue simmering for an additional minute. Then reduce the heat to low, cover the pot, and let simmer for 20 minutes, stirring occasionally, until the broccoli is tender to your liking.
- Puree: Carefully remove about half of the soup and transfer it to a blender along with the softened cream cheese. Puree the mixture until smooth, leaving the blender cap slightly open and covering with a paper towel to allow steam to escape safely. Pour the pureed soup back into the pot and stir to combine.
- Add Cheese: Stir in the shredded sharp cheddar cheese gradually, adding a handful at a time and stirring after each addition until mostly melted. Add the remaining 1 cup of milk or adjust the amount as needed to reach your desired soup consistency. Warm the soup gently through the pot.
- Season: Taste the soup and adjust the seasoning with additional salt and pepper if desired. Serve hot, garnishing individual bowls with extra shredded cheese if you like.
Notes
- This soup is made without heavy cream but still delivers an incredibly creamy texture and rich flavor.
- If you prefer a fully smooth texture, puree more soup before adding the cheese.
- You can substitute milk with any kind such as skim, 2%, or even dairy-free if preferred.
- For a vegetarian version, use vegetable broth and omit chicken bouillon or use a vegetarian bouillon.
- Use sharp cheddar cheese for the best flavor punch, but feel free to mix in other cheeses like Monterey Jack or Gouda.
- Adjust spice levels by increasing or decreasing paprika and mustard powder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 35 mg
