Broccoli Cheese Soup - lightened
Cook time: 
Total time: 
Serves: 4-6
  • 2 tablespoons canola oil, divided
  • 1 medium onion, chopped
  • ½ teaspoon minced garlic, or 2 cloves
  • 1 (12-ounce) package broccoli florets
  • 1 large carrot, sliced thinly into coins
  • 4 cups low-sodium chicken broth (I prefer Trader Joe's)
  • 1 cup 1% reduced-fat milk
  • 2 tablespoons flour
  • ¼ teaspoon black pepper
  • 1 cup shredded Monterrey Jack / Cheddar Cheese blend
  1. Heat 1 tablespoon of oil in a soup pot over medium-high heat.
  2. Add onion and carrot and sauté 3 minutes; add garlic and sauté for another 2 minutes.
  3. Add broccoli and saute for another minute.
  4. Add broth and black pepper; bring to a boil over medium-high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until broccoli is tender.
  5. In a small sauté pan, heat remaining tablespoon of oil; add flour and whisk for 1 minute. Gradually add 1 cup of milk, continuing to whisk constantly; cook until thickened. Remove from heat and add to soup pot. Stir well; add cup of cheese and stir until melted.
  6. Using a hand blender, blend to desired consistency. (Or carefully pour into blender and process until smooth.)
  7. Adjust seasoning to taste.
Recipe by Passing The Relish at