This Low Calorie Broccoli Cheese Soup recipe is just 84 calories per cup! It’s easy and delicious, and comes with lots of healthy toppings.
Ingredients You’ll Need:
- 1 tablespoon butter
- 1 onion
- 2 garlic cloves
- 1 tablespoon flour (or gluten-free flour)
- 3 cups vegetable broth (or chicken broth)
- 3 cups unsweetened almond milk (or your preferred milk)
- 2 cups broccoli
- ¼ cup sharp cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Low Calorie Broccoli Cheese Soup
Healthy Broccoli Cheese Soup Meal Prep and Storage
Meal Prep – Cook the soup, blend, and then allow to cool completely. Scoop single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids).
Frozen Soup – Be sure any container is only filled 2/3 full as the soup will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.
Refrigerated Soup – Will hold in the refrigerator for 4 days.
Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low, or defrosted soup for 5-10 minutes over medium-low heat.
Low Calorie Broccoli Cheese Soup Recipe
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Low Calorie Broccoli Cheese Soup
Equipment
- Immersion blender (or blender)
Ingredients
- 1 tablespoon butter
- 1 onion chopped
- 2 garlic cloves chopped
- 1 tablespoon flour or gluten-free flour
- 3 cups vegetable broth or chicken broth
- 3 cups unsweetened almond milk or your preferred milk
- 2 cups broccoli roughly chopped
- ¼ cup sharp cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Optional Toppings:
- Shredded Cheese
- Crumbled cooked bacon
- Sliced green onions
- % Greek Yogurt or Sour Cream
- Hot Sauce
Instructions
- In a large sauce pan, melt the butter over medium heat, and add in the onions. Cook for 10 minutes.
- Add in the garlic, and cook for one minute.
- Add in the flour, and mix until a paste starts to form. This is your roux.
- Whisk in half a cup of the broth, then add in the remaining broth, as well as the milk..
- Add and broccoli, and cook until soft, about 20 minutes.
- Use an immersion blender to blend until smooth, alternatively, you can cool the soup. And blend it in a blender, be sure to vent the blender to avoid a soup explosion…
- Mix in the cheese, and stir until melted. Simmer for 20 minutes on low.
- Serve hot with desired toppings.
MAKE IT THICK / MAKE IT CHUNKY:
- Add in an additional half cup of broccoli florettes after blending, when you mix in the cheese. This will give you a chunky broccoli cheese soup.
- To thicken the soup, add 1 tablespoon corn starch before blending. Mix in then blend to thicken fast!
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Broccoli Cheese Soup
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Article History:
- Originally written and published on December 28, 2020 by Audrey Johns
- 1st updated on March 21, 2023 by Audrey Johns
- Updated on September 12, 2023 by Audrey Johns
- Updated on November 8, 2023 by Audrey Johns
Yes, absolutely!
Is it possible to freeze this soup?