Low-Fat Broccoli Cheddar Soup
From Cook's Country
We wanted to slim down Broccoli Cheddar Soup without sacrificing flavor or texture. Incorporating the broccoli stems, which have just as much flavor as the florets, maximized flavor and increased our Low-Fat Broccoli Cheddar Soup’s bulk. Onions masked the broccoli’s flavor, so we switched to milder leeks, which had the added benefit, once pureed, of lending a silky texture to the soup. Using fat-free evaporated milk instead of cream gave our recipe a perfectly rich and satiny texture without the extra fat. And by using extra-sharp cheddar instead of mild or sharp, we could get distinct cheese flavor from just a few ounces.
Traditional broccoli cheddar soup has 460 calories, 38 grams of fat, and 15 grams of saturated fat per 1 1/4 cup serving. Our Low-Fat Broccoli Cheddar Soup has 210 calories, 11 grams of fat, and 6 grams of saturated fat per 1 1/4 cup serving.
When pureeing the soup, work in batches and make sure to fill your blender no more than halfway with hot soup. Adding the cheese off heat prevents it from separating and becoming greasy.
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