Healthier Broccoli Cheese Soup

| 16 Comments

Does the world really need another broccoli cheese soup?  I hear you, probably not.  But how about a version with an added vegetable?  Less fat? Or a little more flavor and an extra antioxidant (turmeric)? How about that!  

How about a new Broccoli Cheese Soup... with an added vegetable... less fat... a little more flavor and an extra antioxidant (turmeric)...

Broccoli Cheese Soup

I tend to suffer from what the tech industry calls “analysis paralysis”.  I want to research every recipe ever written, test them all, then mix & match to arrive at the very best possible version.  

But when I bought a quart of broccoli cheese soup from my CSA’s winter store, it was tasty and really hit the spot.  Okay, Inger, time to move on from perfection.  Who can argue with something good that you actually get to eat?  

How about a new Broccoli Cheese Soup... with an added vegetable... less fat... a little more flavor and an extra antioxidant (turmeric)...

Broccoli Cheese Soup Closeup

Many of the internet recipes are pretty standard, but I was happy to see that Smitten Kitchen also did some of the fat lowering that I was inclined to do (I took it slightly further).  Yes, even though fat is no longer such a villain, I can eat a big bowl when I’m hungry and I’d like to fit into my jeans when I’m done!   How about a new Broccoli Cheese Soup... with an added vegetable... less fat... a little more flavor and an extra antioxidant (turmeric)...

I also added some spices which give it a nice bright color (perfect if you use a white cheddar) and a very subtle flavor boost.  If you like things spicy (my family doesn’t), increase to your tastes. 

How about a new Broccoli Cheese Soup... with an added vegetable... less fat... a little more flavor and an extra antioxidant (turmeric)...

Broccoli Cheese Soup Served

Unlike some recipes, I don’t do any pureeing for added thickness.  You see years ago, I pureed a spinach soup which my kids promptly re-dubbed “Cream of Pond Scum Soup.”  The emotional scars may never heal.  

Puree if you want (completely or partially), but you’re on your own…

How about a new Broccoli Cheese Soup... with an added vegetable... less fat... a little more flavor and an extra antioxidant (turmeric)...

Healthier Broccoli Cheese Soup Closeup

5.0 from 2 reviews
Broccoli Cheese Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 tablespoon butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon Dijon mustard
  • ⅛ t cayenne powder
  • ½ t turmeric powder
  • ⅓ cup flour
  • 5 cups chicken or vegetable broth
  • 4 cups coarsely chopped broccoli
  • 1 cup matchstick-cut carrots
  • 1 cup half & half (or half any milk, half cream)
  • 2 cups shredded sharp Cheddar cheese
  • salt if needed
Instructions
  1. Melt butter in large saucepan. Add onion and garlic and sauté until tender. Stir in mustard, cayenne and turmeric.
  2. Add flour and stir until completely combined. Add broth slowly, a half cup to a cup at a time, whisking to keep flour lumps from forming. When incorporated bring back to a boil and stir until thickened.
  3. Add carrots and broccoli and simmer until tender, about 15 minutes.
  4. Stir in half and half, then add cheese in handfuls, stirring to melt. Taste and adjust salt.
  5. Serve warm, with croutons if you would like.
Nutrition Information
Calories: 331

 

Save

It's so nice to share...
Share on Facebook0Pin on Pinterest3Tweet about this on TwitterShare on LinkedIn0Share on Yummly1Share on Google+0Email this to someoneShare on StumbleUpon0Share on Tumblr0

16 Comments

  1. I like the looks of this one! I’m going to try it.

  2. Hi Inger, this looks like a delicious soup, love the spices that you used.

  3. Love every, really every broccoli soup. When I cook broccoli for my daugther always Im eating some of it .

  4. This looks great Inger! And I had to laugh because I also suffer from recipe analysis paralysis!

    • Lol., I thought about your comment as I was reading dozens of flavored sea salt posts for my next recipe 😉 Must be an occupational hazard for a blogger!

  5. I like that recipe, Inger. I really don’t make too many soups (although I have some beef barley in the freezer right now) but this one not only makes a pretty presentation, but looks delicious!

    • Guessing that Wisconsin is really more soup country than Florida, Barbara (as we go into another cold spell)…

  6. Great soup, and I like the lighter version. As I get older, I still love the full fat flavor but my body isn’t entirely happy with it!

  7. Occasionally I will slip an apple into my broccoli soup also. Love that you have lightened this recipe up.

  8. i suffer from analysis paralysis too, but i never realized my affliction had a name until now! 🙂
    great recipe–it fills all the needs!

  9. Pingback: Cheesy Cauliflower Confetti Soup - Art of Natural Living

Leave a Reply

Required fields are marked *.


Rate this recipe:  

css.php