Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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

Ratings & Reviews

ShariMarston's Review

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!

KathleenLee's Review

March 11, 2014

sukeedog's Review

September 21, 2013

ChefAmandaLynn's Review

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

CW1979's Review

September 02, 2013
I didn't have high expectations for this soup, but overall I thought it was tasty. It had very good flavor, but I would have preferred it to be thicker. I'm probably comparing it to the full fat recipes though! My husband liked it too, but would have preferred it to be chunky, not completely pureed.

creamcheese's Review

August 27, 2013
With a recipe so simple, I wasn't expecting much from this soup. But I had some ingredients to use up and this was a good enough fit. I doubled the recipe by using 16 oz of frozen broccoli. I substituted about 1 cup of cream cheese for half-and-half, and used 2 cups of home-made beef broth (the remaining four cups, I used chicken bouillon cubes). Did not put cheese on top (I ran out). And I used an immersion blender. Wow - the taste was amazing! Rich, delicious, and healthy! So glad I made a ton of it.

detailaddict's Review

September 20, 2013
Not bad...I agree that it could have been a little thicker, and I cooked some extra broccoli and saved out the florets to add back for chunkiness. I'd make this again but with less broth.

SpyceThyme's Review

August 16, 2013
Very good. I used frozen broccoli florets. It's better to weigh the broccoli rather than use cup measurements. I used evaporated milk instead of half and half. A little lemon zest brightens the flavor nicely.

PKcookin's Review

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.

hds424's Review

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