Lightened-Up Broccoli Cheddar Soup
This comforting and nutritious Broccoli Cheddar Soup offers all the velvety, cheesy satisfaction of a classic cafe favorite without the heavy calorie count. By substituting heavy cream with a blend of unsweetened almond milk and a splash of half-and-half, this recipe achieves a silky texture while keeping saturated fat low. With fresh broccoli, shredded carrots, and a touch of sharp cheddar, it is the perfect 30-minute weeknight dinner that the whole family will love.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Ingredients
1 medium onion, finely chopped
2 garlic cloves, minced
2 cups fat-free chicken stock
2 1/2 cups unsweetened plain almond milk
1/2 cup half and half
3 tbsp cornstarch
8 ounces broccoli florets, chopped
1 cup grated carrot
1/4 tsp ground nutmeg
1 tsp Dijon mustard
1 1/2 cups sharp cheddar cheese, grated
Salt and black pepper to taste
Instructions
In a large pot over medium heat, sauté the onions until softened, adding the garlic for the final minute.
In a small bowl, whisk the cornstarch with a splash of the almond milk until smooth.
Add the chicken stock, remaining almond milk, half-and-half, and the cornstarch mixture to the pot, stirring well to combine.
Bring the liquid to a gentle simmer then add the broccoli and carrots.
Cook for 10-12 minutes until the vegetables are tender.
Stir in the Dijon mustard and nutmeg.
Remove the pot from the heat and stir in the grated cheddar cheese until completely melted and smooth.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. For a smoother soup, you can partially blend the vegetables before adding the cheese.