Lightened Up Broccoli Cheese Soup


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! 


  • 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


  1. In a Dutch oven or stockpot, melt butter over medium heat. Cook onion in butter until translucent.
  2. Stir in carrots and broccoli. Then pour in chicken broth.
  3. Simmer until broccoli, and carrots are tender, about 10 to 15 minutes. 
  4. Reduce heat, and stir in cheese and garlic powder. Continue stirring until cheese is melted. 
  5. In a small mixing bowl combine milk, fat free half and half, and flour. Whisk until well combined. 
  6. Stir milk/half and half, and flour mixture into soup; cook, stirring frequently, until soup thickens. 
  7. 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

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