Skinny Broccoli Cheese Soup

by Jen on March 17, 2014

Skinny Broccoli Cheese Soup

One of my favorite soups is Broccoli Cheese!  I love the cheese flavour paired with broccoli, it’s delicious.  But did you know the typical bowl of broccoli cheese soup contains more than 300 calories and 25 grams of fat!!?? Yikes.

I was happy to come across a recipe in The LooneySpoons Collection that is much healthier, but just as tasty.  I made a couple of minor changes to original recipe, but that’s about it.  And the verdict?  Well, let’s just say my 5 and 6 year old told me it was the BEST soup I had ever made, and my 8 year old went back for seconds!  I’m pretty sure that sums it up right there.  If you can get your kids to enjoy their broccoli, you’ve won the eating battle!

Skinny Broccoli Cheese Soup


So how is this Skinny Broccoli Cheese Soup much healthier than it’s original version? Well, for one, I’ve used low-fat milk and low-fat cheese to lighten it up.  Most broccoli cheese soup is made with cream, which adds a ton of calories and fat.  I’ve also cut down on the amount of cheese used.  Because I use a “sharp” cheddar, a little goes a long way.

This Skinny Broccoli Cheese Soup was simple to make, and I served it alongside some whole grain bread for a complete meal. I hope you and your family enjoy it as much as we did 🙂

Skinny Broccoli Cheese Soup


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Recipe slightly adapted from The Looneyspoons Collection


  • 1 tsp extra virgin olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 1/2 tsp dried thyme, dried tarragon, and celery seed
  • 2-1/2 cups no-salt-added chicken or vegetable broth
  • 1 cup peeled and diced potatoes
  • 3 cups small broccoli florets
  • 1 cup low-fat milk (I used 1%)
  • 2 Tbsp all-purpose flour
  • 3/4 cup shredded light sharp cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • freshly ground black pepper


  1. Heat olive oil in a large pot over medium heat. Add onions, celery, and garlic. Cook and stir until vegetables being to soften, about 5 minutes. Add thyme, tarragon, and celery seed and cook for 30 more seconds.
  2. Add the broth and potatoes. Bring to a boil and reduce heat to medium-low. Cover and simmer for 5 minutes. Add broccoli and simmer 5 - 7 more minutes, until broccoli and potatoes are tender.
  3. Carefully transfer soup to a blender or food processor. Pulse until soup is coarsely pureed (it should still be a little bit chunky.) Return pureed soup to pot over low heat.
  4. Whisk together milk and flour until smooth and add to soup. Increase heat to medium and cook until mixture is bubbly and has thickened, stirring constantly. Add both cheeses and sprinkle with fresh ground pepper. Heat until cheeses are melted.


Cal: 127 Fat: 4g Protein: 8g Carbs: 15g Fiber: 2g Sodium: 226mg

21 Day Fix: 1 yellow, 1 blue, 1 green

Skinny Broccoli Cheese Soup. A delicious and healthy version of this comforting soup.

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{ 4 comments… read them below or add one }

1 Michaela ~ An Affair from the Heart October 27, 2014 at 9:54 am

This says 6 servings. Are the serving sizes one cup?
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2 Jen October 30, 2014 at 9:37 am

Yes, that would be right 🙂


3 Becca September 5, 2015 at 2:22 pm

How much is one serving? ie: 1 cup?


4 Jen September 6, 2015 at 9:06 am

Yes, it would be around 1 cup of soup.


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