The Ultimate Guide to Making Restaurant-Style Broccoli Cheddar Soup

Warm, comforting, and cheesy, this Broccoli Cheddar Soup is a lighter version of the classic favorite. Packed with fresh broccoli, creamy cheese, and a touch of spices, it delivers big flavor with fewer calories and points. Perfect for a cozy lunch or dinner, this soup will satisfy your cravings without compromising your health goals.

Ingredients

Vegetables

• 4 cups broccoli florets (chopped into small pieces)
• 1 medium carrot (grated or julienned)
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 1 stalk celery (finely chopped, optional)

Soup Base

• 2 cups low-sodium chicken or vegetable broth
• 2 cups unsweetened almond milk (or skim milk)
• 1/4 cup all-purpose flour
• 1/2 tsp paprika
• 1/4 tsp nutmeg (optional, for added depth)
• Salt and black pepper (to taste)

Cheese

• 1 cup reduced-fat sharp cheddar cheese (shredded)
• 2 tbsp grated Parmesan cheese

Optional Toppings

• Additional shredded cheddar cheese
• Chopped green onions
• Whole wheat croutons

Instructions

Sauté the Vegetables

1. Heat a large pot over medium heat and spray with nonstick cooking spray or use 1 tsp olive oil.
2. Add the onion, celery (if using), and garlic. Sauté for 3–4 minutes until softened.
3. Stir in the grated carrot and broccoli florets. Cook for an additional 2 minutes.

Create the Soup Base

1. In a small bowl, whisk the flour with 1/2 cup of the almond milk until smooth.
2. Add the broth and remaining almond milk to the pot with the vegetables. Stir well.
3. Gradually whisk in the flour mixture, ensuring no lumps form.

Simmer

1. Bring the soup to a gentle boil, then reduce the heat to low.
2. Simmer for 15–20 minutes, stirring occasionally, until the broccoli is tender.

Add the Cheese

1. Stir in the cheddar and Parmesan cheeses, a handful at a time, until melted and smooth.
2. Add paprika, nutmeg, salt, and pepper. Adjust seasonings to taste.

Blend (Optional)

• For a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks of broccoli for texture.

Nutritional Information

(Per Serving)

• Calories: 145
• Protein: 9g
• Carbohydrates: 14g
• Fat: 6g
• Fiber: 3g
• WW Points: 3

Why This Recipe Works

1. Lower Calorie Options: Using reduced-fat cheese and almond milk keeps this soup creamy without the extra calories.
2. Balanced Flavors: A touch of nutmeg and paprika enhances the savory notes without overpowering the dish.
3. Easy Prep: With simple, wholesome ingredients, this soup comes together quickly and easily.

Serving Suggestions

• Pair it with a slice of Weight Watchers Whole Wheat Bread for a complete meal.
• Serve it alongside a light side salad for added veggies.

Tips for Success

• Don’t Skip the Flour Slurry: This is key to achieving the perfect creamy texture without heavy cream.
• Use Fresh Broccoli: While frozen broccoli works, fresh broccoli offers the best flavor and texture.
• Blend with Care: If blending, do so lightly to maintain some texture in the soup.

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.

This Broccoli Cheddar Soup is a delightful, guilt-free way to enjoy a comfort food classic. With its rich, cheesy flavor and healthy twist, it’s perfect for meal prep or sharing with loved ones on a chilly day. Enjoy every spoonful while staying on track with your health goals!