Skinny Broccoli Cheese Soup (Video!)
This is the BEST Broccoli Cheese Soup ever - you won't believe its lightened up!!! It's SO FLAVORFUL, creamy, comforting, easy, and on your table in just over 30 minutes (20 of those minutes are simmering!)!!
Servings 6 servings
Ingredients
- 4 cups broccoli florets chopped into small pieces
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 large onion, diced
- 1/3 cup all-purpose flour
- 4 garlic cloves, minced
- 2 cups low sodium chicken broth
- 2 cups milk (any kind)
- 1 teaspoon chicken bouillon powder
- 1/2 tsp EACH dried/ground mustard, ground cumin, paprika, salt, pepper
- 2 oz. 1/3 less fat cream cheese room temperature
- 1-2 cups freshly grated sharp cheddar cheese
Instructions
- Melt butter in olive oil in a Dutch oven/soup pot over medium heat. Add onions and saute for 3 minutes. Sprinkle flour over onions and cook, while stirring for 2 minutes. Add garlic and continue to cook 1-2 minutes or until onions are soft.
- Turn heat to low and add chicken broth and milk. Add chicken bouillon and all seasonings. Add broccoli and bring soup to a simmer, stirring constantly. Once it starts to thicken, continue to simmer one minute. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, or until broccoli is tender to your liking.
- Working in batches, remove half of soup (more or less to your liking) to a blender along with cream cheese. Puree until smooth, taking care to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). Pour pureed soup back into pot. Stir in cheese, a handful at a time, stirring after each addition until mostly melted.
- Taste and season with additional salt/pepper if desired. Garnish individual bowls with additional cheese (optional).
Video
Notes
Don't miss the "how to make" recipe video at the top of the post!
Tips and Tricks for Broccoli Cheese Soup
- CONSISTENCY. You can customize the consistency. You can use smaller or larger florets depending on your personal preference and you can puree as little or as much as the soup as you would like depending on if you prefer more of a smooth texture or more whole pieces of broccoli.
- FRESHLY GRATED CHEESE. It is important that you use high quality freshly grated sharp cheddar cheese for your Broccoli CHEESE Soup. Freshly grated cheese not only tastes much better and boasts a stronger flavor but melts much easier than the pre-shredded bagged variety.
- GOAT CHEESE. If you want to get a little decadent for guests or because you just have amazing taste, then trying substituting the cream cheese with garlic and herb goat cheese (from a log). I did this the last time I Broccoli and Cheese Soup and it was heavenly!
- AD-INS. This Broccoli Cheese Soup is a fabulous base for all sorts of add-ins such as ham, potatoes, corn, rice, etc. In other words, use it to clean out your pantry and enjoy one of the best soups of your life - because everything is better with cheese!
- CAN I FREEZE BROCCOLI CHEESE SOUP? No, I don't recommend freezing this soup because the texture will get grainy due to the dairy.