Light Cream of Broccoli Soup
This Light Cream of Broccoli Soup is the creamy comfort you crave without the heavy fats in traditional recipes. We swap the fatty butter, heavy cream, cheese, and flour with olive oil, reduced-fat milk, and protein-packed greek yogurt. This way, we keep the velvety texture without compromising our health! The secret to our creamy consistency lies in gold potatoes, not butter! Enjoy this Light Cream of Broccoli Soup, guilt-free creamy, craving, comfort!
Light Broccoli Bliss!
Forget the butter! Forget the heavy cream! Forget the cheese!
(Well maybe not the cheese…)
When I regretfully discovered how much fat was in Panera’s Cheddar Broccoli Soup, I went out to find a healthier alternative. I love this soup because I can add cheese at the end to turn it into a healthier cheddar broccoli soup, or keep it light, creamy, and healthier without it. I get to choose with this one. Even though this soup is not loaded with butter and cream like Panera, the secret to its silky smoothness are gold potatoes, and it tastes so good!
What are the health benefits?
This soup is high in protein, reduced in fat, gut friendly with probiotics, high in potassium, fiber, vitamin C, and low in calories! It is for everyone, including vegetarians (swap chicken for vegetable broth), and those who are gluten-free.
Nutrition Facts per 1 cup serving:
Nutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Broccoli
Broccoli is packed with more vitamin C than an orange, plus vitamin K, folate, and fiber that keeps your digestive system happy. The antioxidants from broccoli can fight inflammation and support heart health. Broccoli is a powerhouse superfood, perfect for health nuts!
Gold Potatoes
These golden beauties are way more nutritious than people think - they've got more potassium than bananas, which is great for your heart and blood pressure. They're also packed with vitamin C for your immune system and B6 for brain health. Gold potatoes have a naturally creamier texture and don't fall apart as much as russet potatoes when you cook them.
Greek Yogurt
This stuff is basically a protein bomb in creamy form - it has double the protein of regular yogurt, so it keeps you full way longer. The probiotics are doing good things for your gut health and immune system, plus you're getting a solid dose of calcium for your bones.
1% Milk
Using milk gives you all the good stuff - quality protein, calcium, and B vitamins. The protein helps keep you satisfied, and if you buy fortified milk, you're getting vitamin D too, which most of us don't get enough of.
What you will need
6-7.5 quart pot
Measuring Spoons
Large Capacity Blender (around 8 cups)
Two 48 oz Storage Containers
How to Make it Step by Step
1. Gather Ingredients
You will need broccoli, gold potatoes and onions for this soup! This soup is very customizable:
What do you need, Queen?
A classic cheddar flavor? Just add some cheese before or after blending.
Chunky? Stop and serve at step 4!
Vegetarian? Swap the chicken broth for vegetable broth.
Thicker? More potatoes!
2. Cook the onions
Cook the onions, garlic, salt and pepper over medium heat until onions are golden, approximately 5 minutes.
3. Put it all together
Add sliced potatoes, chicken bone broth, and broccoli to the pot along with. Bring to a boil and simmer covered on low heat until potatoes are tender when pierced with a fork, around 20-30 minutes.
*Remember: Don’t add the dairy here! This will cause curdling and will change the texture of the soup.
4. Add the Dairy
Remove from heat, and let cool for 10-15 minutes, then add milk and greek yogurt. Stir well, but do not worry about any chunks that will be blended next. If you want to stop here and eat a chunky soup, all the power to you! Boiled broccoli and potatoes are a delicious combination.
5. Blend It Up
Transfer to a blender in batches and blend until smooth, or use an immersion blender. You also have the option to scoop out some broccoli florets before blending and set aside to return to the bowl after blending.
6. Serve!
Dish out 1-cup servings and enjoy delicious soup that is low in calories!
This soup serves well with toasted whole grain bread or some crunchy homemade croutons for added texture. For a splurge (since you have gone light with this recipe), serve it with a grilled cheese sandwich made with whole grain bread and reduced-fat cheese!
Storage (Because You’ll Want Leftovers)
This soup stores well, which makes it practical for meal prep. After cooling completely, it keeps in the fridge for up to 4 days. The flavors develop and improve overnight.
For longer storage, it freezes well for up to 3 months. I portion it into individual containers so I can thaw single servings as needed. Just thaw overnight in the fridge, then gently reheat on the stovetop with a stir to restore the smooth texture. It reheats nicely and maintains its quality.
Healthier Cream of Broccoli Soup
A silky, rich, and smoky healthier baked potato soup that loves you right back! Forget the butter, sour cream, and heavy cream that fattens you up. We replace the bad ingredients with the good in this Healthier Loaded Baked Potato Soup! You won’t want Panera’s fatty Rustic Baked Potato Soup after you try this one! Your body will thank you for using healthier options that maintain the same creaminess, and rich, smoky bacon flavor!
Ingredients
Instructions
- Add 1 tbsp of olive oil to a soup pot or dutch oven. Add bacon strips and cook over medium heat until bacon is crisp and browned, around 10-15 minutes.
- Remove bacon strips and leave the fat in the pot. Tear the bacon strips into small pieces, and set aside for use later.
- Add 1 tbsp of olive oil into the pot. Add the diced onions and garlic and cook over medium heat until onions are golden, approximately 5 minutes.
- Add chili powder, paprika, red pepper, salt, and pepper and cook until fragrant, around 1 minute.
- Add diced potatoes, chicken broth, green onions, and chives to the pot along with. Bring to a boil and simmer on low heat until potatoes are tender when pierced with a fork, around 20-30 minutes.
- Add milk and greek yogurt. Stir well, but do not worry about any chunks that will be blended next. Let soup cool for 10-15 minutes.
- Transfer to a blender in batches and blend until smooth, or use an immersion blender. Once blended, return the mixture to the pot and add the bacon pieces.
- Serve 1-cup servings with shredded cheddar cheese, chives, plain greek yogurt or sour cream, and bacon to top it off!
- Storage: Pour into airtight storage containers and keep refrigerated for up to 4 days or in the freezer for up to 3 months.
Notes
No need to peel the potatoes. The skin has a lot of nutrients and will be blended smooth at the end!
Nutrition Facts
Calories
215Fat
9 gSat. Fat
3 gCarbs
17 gFiber
2 gNet carbs
15 gSugar
2 gProtein
6 gSodium
396 mgCholesterol
12 mgNutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
