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Mar 09
17

Broccoli Cheddar Soup

Lightened Up Broccoli Cheddar Soup

I wanted to squeeze in one more soup recipe before Spring starts later this month, and what better than a warm, comforting, cheesy bowl of Broccoli Cheddar Soup? I can’t believe I haven’t posted a recipe for this before now, because it’s one of my absolute favorites. When I come up with a recipe, I usually start at my computer by brainstorming a list of ingredients, estimating the amounts I’ll need to use and then plugging that into the Weight Watchers recipe builder to see what the points will be per serving. Then I actually start cooking and adjust the quantities, etc on my computer as I go. I’m pretty sure that’s backwards compared to how most other people cook, but I’m a weirdo and I’m okay with it. For this recipe I borrowed a little from my Creamy Chicken and Wild Rice Soup (because I already know that’s delicious), determined the amount of broccoli florets based on how much I had in my fridge, and went from there. I’m thrilled to say it worked out perfectly!

Skinny Broccoli Cheddar Soup

This lightened up Broccoli Cheddar Soup is hearty, cheesy, vegetarian and it tastes decadent for just 232 calories or 8 Weight Watchers SmartPoints per serving. It’s also perfect to make ahead and bring for lunches throughout the week! If you’re on a soup kick, be sure to check out my soup category for favorites like Butternut Squash Soup, Creamy Chicken & Wild Rice Soup, Cheeseburger Soup, Chicken & Dumplings, Spaghetti & Meatball Soup, Chicken Tortilla Soup, Slow Cooker White Bean Soup, Roasted Tomato Basil Soup and more!

Light Broccoli Cheddar Soup

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Broccoli Cheddar Soup

Yield: 8 (1 cup) servings

Ingredients:

  • 8 tablespoons (1 stick) of light butter (I use Land O’Lakes)
  • 1 medium onion, diced
  • ½ cup white whole wheat flour (I use King Arthur Flour)
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon black pepper
  • 2 cups of fat free half and half
  • 4 cups of vegetable stock
  • ¼ teaspoon garlic powder
  • 12 oz (6 cups) small broccoli florets
  • 1 cup shredded carrots
  • 4 oz sharp cheddar cheese, shredded (I used Cabot Seriously Sharp)
  • 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot 50% Sharp)

Directions:

  1. In a soup pot or Dutch oven, melt the butter over medium heat. Add the dice onion and stir to coat. Cook, stirring occasionally, for 4-5 minutes until onion is softened. In a small dish, stir together the flour, 1 teaspoon of the salt, and the black pepper until mixed. Add and whisk the flour mixture into the butter and onions a little bit at a time, whisking continuously until well combined. Slowly add a bit of the half and half and whisk it into the flour mixture until combined. Continue to add and whisk in the half and half a little at a time until it is all combined.
  2. Add some of the vegetable stock and continue to whisk the mixture until all the stock is added and all ingredients are well combined. Add the remaining ½ teaspoon of salt and the ¼ teaspoon of garlic powder. I also added a few twists of freshly cracked black pepper at this step. Cover the pot and bring the mixture to a simmer. Uncover and reduce the heat to medium-low (medium on my stovetop is a 5, so I had this at a 3) and allow the soup to cook for about 20 minutes, stirring occasionally.
  3. Add the broccoli florets and shredded carrots and stir in to combine. Continue to cook for another 15-20 minutes until the vegetables are tender. Optional: At this point I suck my immersion blender in the pot and blended maybe 1/3-1/2 of the soup. Alternately, you could just put some of the soup in a regular blender or skip this step entirely, depending on how you prefer the consistency of your soup. I do recommend not pureeing the entire pot, because it’s nice to have some full broccoli florets in there.
  4. Increase the heat to medium and add the shredded cheeses (you may reserve a bit at this point for topping the soup if desired). Whisk the cheese into the soup until fully melted and combined.

Weight Watchers Freestyle SmartPoints:
8 per (1 cup) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
6 per (1 cup) serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
232 calories, 16 g carbs, 5 g sugars, 14 g fat, 9 g saturated fat, 12 g protein, 1 g fiber (from myfitnesspal.com)

Emily Bites Original (I consulted Food Network for help on some of the timing/instructions)

   
Yum

17 Responses to “Broccoli Cheddar Soup”

  1. #
    1
    Barbara — March 10, 2015 @ 8:29 am

    Have you ever tried freezing this soup. And if you did, was it successful?

    • Emily Bites replied: — March 10th, 2015 @ 3:55 pm

      I have not frozen it yet (we like leftovers so I don’t end up freezing things too often) but I imagine it would freeze well

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    2
    Dana — March 10, 2015 @ 8:53 am

    This looks delish!!! Broccoli cheese soup is a family favorite of ours but I never make it because I thought it never fit in with our weight watcher diet plan. How excited was I when I saw this recipe and it sounds just like the kind my mom made and what I make for my family (maybe even a little better!)! I was wondering what kind of cracker/bread slices do you have there??? They look soooooo good! Keep up the great work Emily!

    • Emily Bites replied: — March 10th, 2015 @ 3:54 pm

      I hope you love it!! The crostini are from Wegmans. if you have a store near you they have them by the olive bar and fancy cheese 🙂

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    3
    Melanie — March 10, 2015 @ 1:29 pm

    Just made this! Yum 🙂 however, don’t use rainbow carrots, lol. My soup is an odd shade of lavender gray. Yep, obviously wasn’t thinking when I did that, but tastes lovely.

    • Emily Bites replied: — March 10th, 2015 @ 3:52 pm

      Haha, that made me smile. I’m glad it tasted good anyway, that’s the important part! 😉

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    4
    Rachael @ Cabot Cheese — March 12, 2015 @ 10:11 am

    Emily, this is perfection! The combination of cheeses is great, and shredded carrots?! A brilliant addition 🙂

    • Emily Bites replied: — March 24th, 2015 @ 1:30 pm

      Thanks Rachel 🙂

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    5
    Melissa — March 16, 2015 @ 2:03 pm

    This is most excellent! )

    • Emily Bites replied: — March 24th, 2015 @ 1:24 pm

      So happy you loved it! 🙂

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    6
    Kimmy D — March 27, 2015 @ 1:13 pm

    Thank you for making losing weight taste good :-). I use a lot of your recipes and my husband and I are losing! Making this one for lunches, looks yummy, can’t wait to try it!!

  7. #
    7
    Courtney Cohen — July 5, 2015 @ 9:07 pm

    This looks great! Have you tried it with frozen broccoli? I’m wondering if it will make it watery.

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    8
    Kerri — December 14, 2015 @ 6:36 pm

    This was delicious! I’ve tried various recipes to make a Panera copycat that was healthier and got the stamp of approval from my 9 year old. He is obsessed with Panera’s version! He loved this and so did I!

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    9
    Lisa — February 25, 2016 @ 1:19 pm

    I am SO excited to try this but am confused on your conversion. 12 0z = 1.5 cups?

    • Emily Bites replied: — February 25th, 2016 @ 1:21 pm

      12 ounces by weight, not volume 🙂

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    10
    Tammy — March 30, 2016 @ 6:58 pm

    Just made this tonight and it was fabulous! My kids love Paneras version and they loved this! Thanks!

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    11
    Jamie — November 5, 2016 @ 11:49 pm

    Half and half …meaning cream?

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