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Skinny Broccoli Cheddar Soup Recipe

Skinny Broccoli Cheddar Soup Recipe
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4.7 from 16 reviews

This Skinny Broccoli Cheddar Soup is a lighter take on the classic favorite, packed with nutritious broccoli and creamy reduced-fat cheddar cheese for a comforting yet guilt-free meal.

Ingredients

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For the Soup:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups broccoli florets, chopped small
  • 1 medium carrot, grated
  • 3 cups low-sodium vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1 cup unsweetened almond milk (or low-fat milk)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 1/2 cups reduced-fat shredded sharp cheddar cheese

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft.
  2. Stir in the garlic and cook for another 30 seconds.
  3. Add the chopped broccoli, grated carrot, vegetable broth, salt, pepper, mustard powder, and paprika. Bring to a simmer, cover, and cook for 10–12 minutes or until the broccoli is tender.
  4. Stir in the milk and the cornstarch slurry. Continue cooking, stirring often, until the soup thickens slightly, about 2–3 minutes.
  5. Reduce heat to low and stir in the shredded cheddar until melted and smooth.
  6. For a creamier texture, blend half the soup with an immersion blender, or leave chunky if preferred.
  7. Serve warm.

Notes

  • Add a splash of lemon juice for brightness.
  • Use cauliflower in place of some broccoli for variety.
  • Store leftovers in the fridge for up to 4 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/skinny-broccoli-cheddar-soup-recipe/