This is a print preview of "Light Cheddar Cheese and Broccoli Soup" recipe.

Light Cheddar Cheese and Broccoli Soup Recipe
by Kristi Rimkus

Light Cheddar Cheese and Broccoli Soup

Who says Cheddar Cheese and Broccoli soup has to be full of extra fat and calories?

Simply swap out that heavy cream for potatoes, and full fat cheddar cheese for 2% cheddar, and you have a light and creamy soup with considerably fewer fat and calories.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 8 Servings

Ingredients

  • 1 quart low sodium free range chicken broth
  • 4 cups water
  • 1 package broccoli slaw
  • 2 large yukon gold potatoes, cut into 1" pieces
  • 1 cup spinach
  • 1 small onion chopped
  • 1 clove garlic, chopped
  • 1 tablespoon thyme, minced
  • 1 cup low fat buttermilk
  • 1 tablespoon lemon juice
  • 1 cup low fat cheddar cheese, shredded
  • 4 tablespoons parsley, minced

Directions

  1. Combine all ingredients except cheddar cheese, buttermilk and parsley in a large dutch oven, and simmer over medium heat for 1 hour until vegetables are tender.
  2. Using and immersion blender, or a blender, puree soup until creamy. If you use a blender, be sure to puree in batches with care to keep soup from exploding from your blender.
  3. Add cheese and buttermilk and blend well.
  4. Top with parsley and a sprinkle of cheddar cheese.
  5. Amount Per Serving
  6. Calories: 55
  7. Total Fat: 1.57g
  8. Cholesterol: 5mg
  9. Sodium: 247mg
  10. Total Carbs: 4.80g
  11. Dietary Fiber: 0.75g
  12. Sugars: 2.59g
  13. Protein: 5.55g
  14. Weight Watchers Points 1