I love broccoli cheese soup. I was trying to come up with a lower fat recipe my family could enjoy. I experimented and after a couple of tries was pleased with the outcome. I added a blend of 3 different cheeses to this recipe. I added 1 cup each of Jarlsberg Light Swiss cheese, non fat cheddar, and ultra sharp regular cheddar. It helped to add 1 cup of regular cheese for a smoother texture. Using all non fat or light cheeses made it too difficult for the cheeses to melt and combine well for the soup. This recipe yields 9 servings at approximately 250 calories per serving.
Lighter Broccoli Cheese Soup
1 cup chopped onions
1/2 cup chopped carrots
2 Tablespoons olive oil
1/4 whole wheat pastry flour (or regular flour)
4 cups lowfat milk
2 cups fat free half and half
1 cup chicken broth
sprinkle cayenne pepper
salt and pepper to taste
1 cup fat free cheddar
1 cup light swiss cheese (I used Jarlsberg light)
1 cup sharp cheddar cheese
4 cups chopped broccoli
Saute chopped onions and carrots in 2 Tablespoons olive oil until tender, about 4 minutes.
Add the 1/4 flour to the sauteed vegetables and stir to combine. Add milk, half and half, chicken broth, cayenne pepper, nutmeg, salt and pepper, and cheeses. Stir gently until cheese is melted.
Add the chopped broccoli to the soup mixture and cook over medium heat for about 6 minutes until the broccoli is tender.
This recipe yields about 9 servings at 250 calories per serving. Enjoy!