Skip to Content

Lightened Up Broccoli Cheese Soup

This Lightened Up Broccoli Cheese Soup is hands down the best broccoli cheese soup you’ll ever make- it’s creamy, cheesy, quick and easy!! How can you ask for more? Give it a try and you’ll be hooked!

Makes 7 ( 1 and 1/3 cup) servings

GREEN: 5 SmartPoints per serving

BLUE: 5 SmartPoints per serving

PURPLE: 5 SmartPoints per serving

I’m a huge fan of broccoli cheese soup, but as we all know traditional broccoli cheese soup can have up to 400 calories per serving!! That is nuts! I created this lightened up broccoli cheese soup that has half the calories without having to sacrifice the amazing taste! 

How do I make this Lightened Up Broccoli Cheese Soup?

In a Dutch oven or stockpot, melt butter over medium heat. Cook onion in butter until translucent.

To make it easy and to save time I use already peeled and shredded carrots that can be found at most grocery stores near the packed carrots.

Stir in shredded carrots and broccoli. Then pour in chicken broth.

Simmer until broccoli, and carrots are tender, about 10 to 15 minutes. 

Reduce heat, and stir in cheese and garlic powder. Continue stirring until cheese is melted. 

In a small mixing bowl combine fat free half and half, skim milk and flour.

Whisk until well combined. 

Stir half and half/milk and flour mixture into soup; cook, stirring frequently, until soup thickens. 

Serve immediately. Store leftovers in an airtight container in the fridge for  7-10 days.

Servings: Makes 7 ( 1 and 1/3 cup) servings

 

Ingredients: 

  • 1 Tbsp Land o’ Lakes light butter made with canola oil
  • 1 small onion, chopped
  • 4 cups low sodium vegetable or chicken broth
  • 1 cup carrots, Julienne cut 
  • 1 (16 oz.) bag frozen or fresh broccoli
  • 1/2 tsp garlic powder
  • 1/4 cup all purpose flour
  • 1 cup fat free half and half 
  • 1/2 cup skim or unsweetened almond milk
  • 12 oz. Velveeta shreds cheddar cheese* see notes

 

Directions:

  1. In a Dutch oven or stockpot, melt butter over medium heat. Cook onion in butter until translucent.
  2. Stir in shredded carrots and broccoli. Then pour in chicken broth.
  3. Simmer until broccoli, and carrots are tender, about 10 to 15 minutes. 
  4. Reduce heat, and stir in cheese and garlic powder. Continue stirring until cheese is melted. 
  5. In a small mixing bowl combine milk, fat free half and half, and flour. Whisk until well combined. 
  6. Stir milk/half and half, and flour mixture into soup; cook, stirring frequently, until soup thickens. 
  7. Serve immediately. Store leftovers in an airtight container in the fridge for  7-10 days.

Servings: Makes 7 ( 1 and 1/3 cup) servings

GREEN:5 SmartPoints per serving

BLUE: 5 SmartPoints per serving

PURPLE: 5 SmartPoints per serving

 

Notes:

  •  I highly suggest using the Velveeta shreds for this soup-it’s low in points and melts very well without clumping. I get it at my local Walmart store. 
  • I don’t recommend freezing it since this soup contains cheese and milk which doesn’t freeze well. 
  • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
Yield: 7

Lightened Up Broccoli Cheese Soup

Lightened Up Broccoli Cheese Soup

This Lightened Up Broccoli Cheese Soup is hands down the best broccoli cheese soup you’ll ever make- it's creamy, cheesy, quick and easy!! How can you ask for more? Give it a try and you'll be hooked! 

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 Tbsp Land o' Lakes light butter made with canola oil
  • 1 small onion, chopped
  • 4 cups low sodium vegetable or chicken broth
  • 1 cup carrots, Julienne cut 
  • 1 (16 oz.) bag frozen or fresh broccoli
  • 1/2 tsp garlic powder
  • 1/4 cup flour
  • 1 cup fat free half and half 
  • 1/2 cup skim or unsweetened almond milk
  • 12 oz. Velveeta shreds cheddar cheese* see notes

Instructions

    1. In a Dutch oven or stockpot, melt butter over medium heat. Cook onion in butter until translucent.
    2. Stir in carrots and broccoli. Then pour in chicken broth.
    3. Simmer until broccoli, and carrots are tender, about 10 to 15 minutes. 
    4. Reduce heat, and stir in cheese and garlic powder. Continue stirring until cheese is melted. 
    5. In a small mixing bowl combine milk, fat free half and half, and flour. Whisk until well combined. 
    6. Stir milk/half and half, and flour mixture into soup; cook, stirring frequently, until soup thickens. 
    7. Serve immediately. Store leftovers in an airtight container in the fridge for  7-10 days.

    Servings: Makes 7 ( 1 and 1/3 cup) servings

    GREEN :5 SmartPoints per serving

    BLUE: 5 SmartPoints per serving

    PURPLE: 5 SmartPoints per serving

Notes

    • I highly suggest using the Velveeta shreds for this soup-it's low in points and melts very well without clumping. I get it at my local Walmart store. 
    • I don’t recommend freezing it since this soup has cheese and milk in it, which doesn't freeze well.
    • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn't realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.

Nutrition Information:

Yield:

7

Amount Per Serving: Calories: 201Total Fat: 6gSaturated Fat: 1gCholesterol: 31mgSodium: 752mgCarbohydrates: 20gNet Carbohydrates: 17gFiber: 3gSugar: 3gProtein: 14g

Megan

Wednesday 6th of October 2021

Made this for my husband, who doesn’t do “diet food”, and myself tonight and we loved it! I couldn’t find the Velveeta shreds either, so I used 12oz 2% velveeta cubed (it didn’t shred well, and the cubed melted fine). It was still 5 WW green points per serving. I also added a dash of nutmeg, my secret ingredient in Mac & Cheese, and it really brought out the flavors. Definitely adding this to my winter soup rotation!

low fat broccoli cheddar soup recipe – Bnr.Co

Monday 23rd of August 2021

[…] Lightened Up Broccoli Cheese Soup – Pound Dropper […]

recipe for low fat broccoli cheese soup – Bnr.Co

Friday 20th of August 2021

[…] Lightened Up Broccoli Cheese Soup – Pound Dropper […]

low fat broccoli cheese soup recipe – Bnr.Co

Thursday 19th of August 2021

[…] Lightened Up Broccoli Cheese Soup – Pound Dropper […]

CrazyCnKY

Sunday 14th of March 2021

OMG! I went to Trader Joes and saw a bag of shredded brussels sprouts and used that in place of the broccoli! So very good!!!!

Skip to Recipe