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Cream of Broccoli and Cheese Soup

Cream of Broccoli and Cheese Soup

Cream of Broccoli and Cheese Soup

This creamy, low-fat soup uses potatoes as a thickener instead of heavy cream. It's so rich and thick, you'll never miss the calories!


Makes 8 servings


1 cup chopped onion
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth
1-1/2 pounds fresh broccoli, chopped
1-1/2 pounds baking potatoes, peeled and cubed
1/2 cup fat-free (skim) milk, divided
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
Nonstick cooking spray
Ground nutmeg (optional)


  1. Spray 4-quart Dutch oven or large saucepan with cooking spray; heat over medium heat. Add onion and garlic; cook until tender. Add flour; cook and stir over low heat 1 to 2 minutes.
  2. Add chicken broth; bring to a boil. Add broccoli and potatoes; reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Remove and reserve 1-1/2 cups broccoli mixture with slotted spoon.
  3. Process remaining broccoli mixture in batches in food processor or blender until smooth; return to Dutch oven. Stir in reserved broccoli mixture and milk. Cook over medium heat until heated through. Remove from heat; stir in cheese until melted. Stir in salt and pepper. Sprinkle with ground nutmeg, if desired.

Nutritional Information

Serving Size: 1-1/2 cups soup
Sodium 512 mg
Protein 14 g
Fiber 4 g
Carbohydrate 30 g
Cholesterol 31 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 19 %
Calories 216

Dietary Exchange

Meat 1
Vegetable 1
Starch 2
Fat 1/2

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