Lightened-Up Broccoli Cheddar Soup
This velvety Lightened-Up Broccoli Cheddar Soup packs all of the flavor and creamy texture of Panera's version but with half of the calories. Added bonus--it cooks up in just 30 minutes!
Servings: 6
Calories: 178kcal
Ingredients
- 1 medium onion, 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 (optional)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 6 ounces reduced-fat sharp cheddar cheese shreds
- 1 tsp dijon mustard
Instructions
- Heat a large pot over medium-high heat. Spritz with cooking spray, then add the onion. Sauté until onions are just soft, about 2-3 minutes. Add garlic and cook for another 30 seconds, stirring constantly.
- Add chicken stock to the pot. In a separate bowl, whisk together almond milk, half and half, and cornstarch. Add this mixture to the pot and bring to a boil.
- When liquid is boiling, mix in broccoli, carrots, dijon, nutmeg, salt, and pepper. Cover pot and lower to a mild simmer (around low-medium heat).
- Simmer for about 20 minutes. Remove lid, turn off heat, and whisk in cheese, a handful at a time, to avoid clumping.
- Whisk cheese, a handful at a time, into the soup until melted. Continue with all of the cheese.
- Let soup stand for about 5 minutes, to thicken up.
Notes
Each serving is 1 1/2 cups
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5 WW SmartPoints on Green, Blue, and Purple
Nutrition
Calories: 178kcal | Carbohydrates: 12g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 683mg | Fiber: 2g | Sugar: 4g