Description
Indulge in a healthier version of a classic favorite with this Skinny Broccoli Cheddar Soup recipe. Creamy and comforting, this soup is packed with nutritious ingredients and is perfect for a cozy meal.
Ingredients
Broccoli Florets:
4 cups
Olive Oil:
1 tablespoon
Yellow Onion:
1 small, finely chopped
Garlic:
2 cloves, minced
Carrots:
2 medium, shredded or finely chopped
Vegetable Broth:
3 cups, low-sodium
Milk:
1 cup, low-fat or unsweetened almond milk
Greek Yogurt:
1/2 cup, plain
Sharp Cheddar Cheese:
1 cup, reduced-fat, shredded
All-Purpose Flour:
2 tablespoons
Ground Nutmeg:
1/4 teaspoon
Salt and Pepper:
To taste
Instructions
- Heat Olive Oil: In a large pot over medium heat.
- Add Garlic: Cook for another 30 seconds until fragrant.
- Stir in Flour: Cook for 1 minute to form a roux.
- Add Broth and Milk: Bring to a gentle simmer.
- Cook Broccoli: Until tender, about 10-12 minutes.
- Reduce Heat: Stir in yogurt, cheddar, and nutmeg until melted and smooth.
- Season: With salt and pepper.
- Serve: Warm.
Add the onion and carrots, cook until softened, about 4-5 minutes.
Use an immersion blender for desired texture.
Notes
- For extra protein, add shredded rotisserie chicken.
- To make it vegan, use dairy-free alternatives.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 20 mg
