How to Make Low Calorie Cream of Broccoli Soup With Cheese

Low Calorie Cream of Broccoli Soup

What is it about a cream soup that is so satisfying as well as comforting? This recipe for my low calorie cream of broccoli soup is velvety and full of delicious cheesy goodness and nutritional value. It has a thickened, hearty consistency with onions, celery, potatoes, carrots besides milk, parsley and chicken bouillon due to making a roux from flour and olive oil. In addition, I add some uncooked macaroni near the end of cooking to further bulk this tasty soup up.

Usually broccoli soup or other cream soups use a richer source of milk such as half-and-half, evaporated milk, heavy cream, light cream, sour cream, or thickened cream. Instead, I use just low-fat milk (2- percent) that I normally buy. To some, this substitution may not sound as rich or appetizing. However, I promise that once you gently brown the onions and celery and create the roux, you will see how this combination of vegetables along with the milk, water, chicken bouillon, parsley, and salt come together to transform it into a substantial and full-bodied soup that you’ll savor every spoonful. Trust me, but you’ll never notice the cream is missing. On the other hand, you will appreciate that same awesome full flavored taste only minus all the calories as you enjoy it.

As to the amount of effort involved making this low calorie cream of broccoli soup, you will have a bit of peeling and chopping several different vegetables just like when making any homemade soups. Afterwards, this recipe is a breeze to complete by just browning the onions and celery before forming the roux and adding the rest of the ingredients with the exception of the carrots and macaroni that you stir in later. Though you can throw the carrots in with the rest of the vegetables, I like to cook them in the microwave in a covered container with some water for about five minutes to speed up their cooking time.

I hope when you want a light lunch or soup to accompany your dinner that you’ll remember to print out my low calorie cream of broccoli soup recipe with cheese. In fact, you also may want to check out my creamy potato soup with tomato and spices. Please share it with your friends and family and come back to my blog for more delectable recipes.

Low Calorie Cream of Broccoli Soup

2 medium onions, peeled and finely chopped
2 cups of celery, finely chopped
2 ½ cups of potatoes, finely chopped
3 cups of frozen broccoli or 12 oz. bag
2 cups of carrots, finely sliced
5 cups of milk
1 cup of water
1 chicken bouillon cube
3/4 cup of raw elbow macaroni
2 teaspoons of salt
1 teaspoon of dried parsley
4 tablespoons of olive oil
3 tablespoons of flour

Heat the olive oil in a heavy pot before adding the finely chopped onion and celery to cook until gently browned.

Briefly remove the pot from the heat and stir in the flour before returning to the stove to cook the rawness out for about a minute or two.

Now add the chopped vegetables, milk, water, bouillon cube, parsley, and salt. (If you want the carrots to get a better head start, you can stick them in the microwave in a covered container with some water and cook them about five minutes first).

Add the uncooked macaroni in about a half hour.

Cook this soup for about an hour in total or until the vegetables are tender.

ENJOY!

Low Calorie Cream of Broccoli Soup
This recipe for my low calorie cream of broccoli soup is velvety and full of delicious cheesy goodness and nutritional value.
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American
Keyword: comfort food, cream of broccoli soup with cheese, healthy cream of broccoli soup, low calorie cream of broccoli soup, roux
Author: Mary Balandiat
Ingredients
  • 2 medium onions peeled and finely chopped
  • 2 cups of celery finely chopped
  • 2 ½ cups of potatoes finely chopped
  • 3 cups of frozen broccoli or 12 oz. bag
  • 2 cups of carrots finely sliced
  • 5 cups of milk
  • 1 cup of water
  • 1 chicken bouillon cube
  • 3/4 cup of raw elbow macaroni
  • 2 teaspoons of salt
  • 1 teaspoon of dried parsley
  • 4 tablespoons of olive oil
  • 3 tablespoons of flour
Instructions
  1. Heat the olive oil in a heavy pot before adding the finely chopped onion and celery to cook until gently browned.
  2. Briefly remove the pot from the heat and stir in the flour before returning to the stove to cook the rawness out for about a minute or two.
  3. Now add the chopped vegetables, milk, water, bouillon cube, parsley, and salt. (If you want the carrots to get a better head start, you can stick them in the microwave in a covered container with some water and cook them about five minutes first).
  4. Add the uncooked macaroni in about a half hour.
  5. Cook this soup for about an hour in total or until the vegetables are tender.
  6. ENJOY!
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