light broccoli cheddar soup
  • (1 Tbsp.) extra-virgin olive oil
  • (1 large) onion, chopped
  • (1 large) carrot, diced
  • (2 stalks) celery, diced
  • (1 large) potato, peeled and diced
  • (2 cloves) garlic, minced
  • (1 Tbsp.) all-purpose flour
  • (1/2 tsp.) dry mustard
  • (1/8 tsp.) cayenne pepper
  • (2 14-oz. cans) vegetable broth
  • (8 oz.) broccoli crowns, cut into 1-in. pieces, stems and florets separated
  • (1 cup) shredded reduced-fat Cheddar cheese
  • (1/2 cup) reduced-fat sour cream
  • (1/8 tsp.) salt



Light Broccoli Cheddar Soup

A chunky broccoli and cheddar cheese soup made with fresh vegetables, spices and savory broth.

Preparation Time

About 30 minutes

Cook Time

About 35 minutes


  1. 1Place a large saucepan or Dutch oven over medium-high heat. Add oil. When hot, add onion, carrot and celery. Cook 5-6 minutes, stirring frequently.
  2. 2Stir in potato and garlic, cook another 2 minutes. Add flour, dry mustard and cayenne pepper. Cook 2 minutes, stirring often.
  3. 3Stir in broth and broccoli stems. Bring to a boil then cover, reduce heat and simmer on medium 10 minutes.
  4. 4Add broccoli florets, re-cover and simmer another 10 minutes. Measure out 2 cups into a separate bowl, mash and place back in pan.
  5. 5Add Cheddar cheese and sour cream. Stir until cheese is melted, add salt and serve.

Nutritional Information

Serving Size: 1 cup

Amount Per Serving:

  • Calories 205
  • Total Fat 9 g
  • Total Carbohydrate 23 g
  • Protein 9 g
  • Cholesterol 21 mg
  • Sodium 508 mg
  • Fiber 4 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.