Light Broccoli Cheese Soup

Light Broccoli Cheese Soup
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Calories 115 cals
Total Fat 3 g
Cholesterol 11 mg
Dietary Fiber 1 g
Sodium 442 mg
Protein 12 g
Total Carbohydrate 11 g

Prep Time: 30 Minutes

Time to Table: 30 Minutes

Serves: 8 (1 cup per serving)


  • 2 cups reduced sodium chicken broth
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 1/2 cup chopped onion
  • 2 cups small broccoli florets
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon hot pepper sauce
  • 1 cup skim milk
  • 2 cups Daisy Cottage Cheese
  • 1/2 cup finely shredded reduced fat Cheddar cheese


In a 3-quart saucepan, heat the chicken broth, celery, carrot and onion to boiling. Cover and simmer for 5 minutes; stir in the broccoli. Simmer uncovered 5 minutes longer, or until the broccoli is crisp tender; remove from the heat. Do not drain the vegetables. Pour the vegetable mixture into a large bowl and set aside. In the same saucepan, whisk the flour, salt, pepper and hot sauce into the milk until smooth. Heat the milk mixture over medium heat until thick and bubbly. Remove from heat; stir in the cottage cheese and 1/2 cup of the liquid from the cooked vegetable mixture. With an immersion blender, blend the cottage cheese mixture until blended. Stir in the remaining vegetable mixture. Heat the soup until hot but not boiling; remove from heat. Stir in the Cheddar cheese until melted.


Average Rating:
4 out of 0 5
SJPONeill 07/07/2016

I used parsnip instead of carrot as I didn't get into town today for a vegetable resupply, and a full teaspoon of pepper instead of the pepper sauce after I misread the recipe. Only minor changes that I don't think affected the outcome at all: if anything the extra pepper adds a subtle bites that complements the cheese flavour. Very simple to make and very filling on a winter night.

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