Creamy Broccoli Cheddar Soup (Light)
Nutrition per serving
Protein per 100 kcal: 4.7g · Energy from macros: 19% protein / 30% carbs / 51% fat
Ingredients
- 300g broccoli florets
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tbsp plain flour
- 500ml vegetable stock
- 250ml milk
- 70g mature Cheddar, grated
- 40g light cream cheese
- 1 tsp Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
Melt the butter in a large saucepan, soften the onion for 4 minutes until translucent, then add the garlic and cook for 1 minute.
Stir in the flour for 1 minute, then gradually whisk in the vegetable stock and milk until smooth with no lumps.
Add the broccoli and simmer gently for 12-15 minutes until completely tender.
Blend the soup until smooth, or leave a few florets whole if you like a little texture.
Stir in the Cheddar, cream cheese and mustard until the cheese is fully melted, then season with salt and pepper.
Rest for 2 minutes and serve hot with extra grated Cheddar on top.
Creamy broccoli cheddar soup (light) is the perfect warming lunch — tender broccoli simmered gently in a light creamy broth, then blended with melted Cheddar, cream cheese and a touch of mustard. Velvety, satisfying and light enough for weekdays, ready in about 35 minutes.
