Meatless Monday: Broccoli Cheese Soup

I have not posted any Meatless Monday recipes since before the holidays.  This Broccoli Cheese Soup does contain dairy, so is not vegan.  This soup is a lower fat version, full of calcium, vitamin C, vitamin K, folate, and vitamin A.

The original recipe of course calls for whole milk and full fat cheese.  I substitute in skim milk and lower fat cheddar cheese to reduce the fat and calorie content.  I love to make this soup on a cold winter day.  Enjoy!

Broccoli Cheese Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 8

  • 2 cups vegetable broth
  • ½ cup yellow onion
  • ¼ cup margarine
  • ¼ cup flour
  • 2 cups skim milk
  • ½ cup low fat cheddar cheese, shredded
  • 10 oz Broccoli Chopped
  • Salt and pepper to taste

  1. Combine vegetable broth and broccoli, heating until broccoli is soft. In a separate pot heat milk and cream until scalded. In a larger soup pot, add margarine and onions. Cook onions until they soften. Add flour slowly to margarine stirring to make a roux. Slowly add stock to the roux with a whisk. Make sure to keep the soup thick. Next add milk slowly and continue to stir with a whisk. Add cheddar cheese and season. Heat soup until the cheese is melted and the soup has thickened. Serve with 1 TB cheddar cheese on top.

Nutrition Information
Serving size: 1 cup Calories: 124 calorie Fat: 7.7 gm Saturated fat: 2.1 gm Carbohydrates: 9 gm Sugar: 3.9 gm Sodium: 376.6 mg Fiber: 0.1 gm Protein: 5.7 gm Cholesterol: 7.5 mg



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