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?

Makes 7 ( 1 and 1/3 cup) servings

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! Consider this a lightened up version of Panera Bakery’s broccoli cheddar soup!

What ingredients do I need to make this Lightened Up Broccoli Cheese Soup?

• Land o’ Lakes light butter made with canola oil– or any light butter
• Small onion-chopped
• Carrots-shredded. Julienne cut.
• Low sodium vegetable or chicken broth
• Frozen or fresh broccoli– I like to use fresh florets
• Garlic powder
• All purpose flour
• Fat free half and half 1/2 cup skim or unsweetened almond milk
• Velveeta shreds cheddar cheese– 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. 

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.

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.

Makes 7 ( 1 and 1/3 cup) servings

6 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload.

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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. 
• Updated Recipe Pictures: 11/1/2021