This Lightened Up Broccoli Cheese Soup is hands down the best broccoli cheese soup you’ll ever make- it’s creamy, cheesy, quick and easy!! How can you ask for more? Give it a try and you’ll be hooked!
Ingredients
- 1 Tbsp Land o’ Lakes light butter made with canola oil
- 1 small onion, chopped
- 4 cups low sodium vegetable or chicken broth
- 1 cup carrots, Julienne cut
- 1 (16 oz.) bag frozen or fresh broccoli
- 1/2 tsp garlic powder
- 1/4 cup flour
- 1 cup fat free half and half
- 1/2 cup skim or unsweetened almond milk
- 12 oz. Velveeta shreds cheddar cheese* see notes
Instructions
- In a Dutch oven or stockpot, melt butter over medium heat. Cook onion in butter until translucent.
- Stir in carrots and broccoli. Then pour in chicken broth.
- Simmer until broccoli, and carrots are tender, about 10 to 15 minutes.
- Reduce heat, and stir in cheese and garlic powder. Continue stirring until cheese is melted.
- In a small mixing bowl combine milk, fat free half and half, and flour. Whisk until well combined.
- Stir milk/half and half, and flour mixture into soup; cook, stirring frequently, until soup thickens.
- Serve immediately. Store leftovers in an airtight container in the fridge for 7-10 days.
Makes 7 ( 1 and 1/3 cup) servings 6 Points® per serving