Cream Of Broccoli And Cheese Soup(Low-Fat)
A creamy, low-fat broccoli and cheese soup with a comforting flavor, perfect for a healthy lunch or dinner for those who enjoy hearty vegetable dishes.
Ingredients
Instructions
- In a 2 1/2-quart saucepan, sauté onion and celery in 3 tablespoons of chicken broth.
- Add broccoli and cover; cook about 5 minutes.
- Blend cottage cheese and milk in a blender until smooth.
- Mix cornstarch with remaining chicken broth and add to the broccoli mixture.
- Bring to a boil, stirring constantly.
- Lower heat and stir in the cheese mixture.
- Heat through, but do not boil.
Tips & Substitutions
For a creamier texture, consider using a blender to puree some of the soup after adding the cheese mixture. If you want to add more flavor, include garlic or herbs like thyme or dill. You can substitute the cottage cheese with a low-fat cream cheese if desired. To make it dairy-free, try using almond milk and a plant-based cheese alternative.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of paprika or fresh herbs for added color. It pairs beautifully with crusty bread or a simple salad for a light meal. For a heartier option, consider serving it alongside Chicken Spaghetti For Sixteen for a comforting family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a splash of milk or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Broccoli And Cheese Soup(Low-Fat) contains roughly 559 calories, with 13g protein, 100g carbohydrates, and 11g fat. It is an excellent source of vitamin C (42% of the Daily Value) and protein (26% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1157mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Just make sure to steam or blanch it before adding it to the soup to ensure it cooks properly. Fresh broccoli will add a vibrant color and a slightly different texture to the final dish.
Is there a way to make this soup thicker?
To thicken the soup, you can add an extra tablespoon of cornstarch mixed with a little cold broth before incorporating it into the soup. Alternatively, pureeing a portion of the soup can also help achieve a thicker consistency while maintaining the flavors.
Can I freeze this soup for later use?
Yes, this soup can be frozen! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stovetop, stirring well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).