Low-Fat Broccoli Cheddar Soup
How do you make a low-fat version of a soup whose smooth texture and rich flavor are derived from cheddar cheese and heavy cream?
Why This Recipe Works
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.
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