Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
Serves 4 (serving size: about 1 cup soup and 2 tablespoons cheese)

Traditional broccoli-cheese soup has nearly 400 calories and more than 18g saturated fat per serving. Ours has less than half the calories and one-fourth of the saturated fat.

How to Make It

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender. Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

i never would have suspected that this would be so good!

janeyak
February 16, 2017
the chicken stock brown rice thickener was brilliant.  i used fresh broccoli, i can't imagine frozen would have as much flavor and homemade chicken stock.  i alsso used no fat milk which didn't seem to detract from the flavor.  i'm amazed folks are saying soup was thin.  mine came out super thick. 

To thicken soups

brushjl
November 05, 2016
Add a large baker cubed when cooking the first 7 ingredients ,  then puree. Thicker and doesn't  add that many calories  and no added fat.

ShariMarston's Review

KathleenLee
March 07, 2015
A decent recipe that's pretty easy and quick. I used 2% Evaporated milk instead of half & half, added some shredded Guyere cheese (maybe 1/4 c.) I had on hand and a couple dashes of Chipotle pepper. Didn't puree to totally smooth, as I like the texture a bit choppier. I did add 1/2 tsp. Corn Starch to thicken. Will make again!

anasta3d's Review

daneanp
November 23, 2014
Simple, quick and unpredictably amazing!

KathleenLee's Review

SpyceThyme
March 11, 2014
N/A

daneanp's Review

sukeedog
January 20, 2014
Good flavor, DH did complain it was too thin and I even added a bit of cornstarch before adding the half and half and cheese. We had some left over bacon bits we crumbled on the top. Served with a tossed green salad and breadsticks and it was a filling meal. Easy to make using my immersion blender too.

hds424's Review

creamcheese
January 20, 2014
Yummy treat on this cold day off. Enjoyed the texture and the flavor!

PKcookin's Review

anasta3d
October 21, 2013
I did not prepare this. The prep was part pured as directed part left a little less to give texture. Most liked this. I would have preferred a smoother soup. I did not care for texture. Most everyone else liked the texture.

ChefAmandaLynn's Review

PKcookin
October 08, 2013
As a low cal soup this is VERY thin, my husband also said he wished it had chunks or was thinker, next time I will use my stick blended rather than my vitamix. Full review at http://www.dishoverdinner.com/2013/10/broccoli-cheese-soup.html

sukeedog's Review

ShariMarston
September 21, 2013
N/A