Best 7 Cream Of Broccoli Soup But Lower Fat Recipes

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Have you been craving that creamy, comforting bowl of broccoli soup but are worried about the fat content? Look no further! In this article, we'll guide you through the art of crafting a delicious cream of broccoli soup that's packed with flavor and nutrition, without compromising on healthy eating. Get ready to tantalize your taste buds with a guilt-free indulgence that's perfect for chilly days or cozy dinners.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

Cream of Broccoli Soup is a favorite of mine, this slimmed down version is so good, and it's quick and easy to prepare.

Provided by Gina

Categories     Dinner     Lunch     Soup

Time 20m

Number Of Ingredients 10

4 1/4 cups reduced sodium chicken broth (or vegetable broth)
1 medium onion (chopped (2/3 cup))
1 carrot (peeled and chopped (2/3 cup))
1 celery stalk (chopped)
1 clove garlic (chopped)
5 cups broccoli florets (12 ounces)
1/2 cup 2% milk
3 tablespoons reduced-fat sour cream (plus optional more for garnish)
ground black pepper to taste
1/2 cup sharp cheddar cheese (shredded)

Steps:

  • In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
  • Add broccoli, milk and pepper and cook, covered, 10 more minutes.
  • Add sour cream and puree soup with an immersion blender.
  • Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 150 kcal, Carbohydrate 14 g, Protein 10.5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 19.5 mg, Sodium 796.5 mg, Fiber 4 g, Sugar 6.5 g

LOW FAT FULL FLAVOR CREAM OF BROCCOLI SOUP



Low Fat Full Flavor Cream of Broccoli Soup image

This low fat version of cream of broccoli soup is so good your family won't know the difference. My stepfather literally licked his bowl.

Provided by Matt Hunt Gardner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 45m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
4 leeks, chopped
¼ teaspoon salt
½ teaspoon fresh ground black pepper
¼ teaspoon ground coriander
2 heads fresh broccoli, chopped
1 (32 ounce) carton low-sodium chicken broth
1 (12 fluid ounce) can fat-free evaporated milk

Steps:

  • Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 33.5 g, Cholesterol 14.9 mg, Fat 4.3 g, Fiber 5.6 g, Protein 15.3 g, SaturatedFat 2.4 g, Sodium 440.4 mg, Sugar 16.7 g

VEGAN CREAM OF BROCCOLI SOUP



Vegan Cream of Broccoli Soup image

We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 cup chopped onion (from about 1/2 medium onion)
Kosher salt
1/2 cup chopped celery (from about 1 medium stalk)
1 clove garlic, smashed
Freshly ground black pepper
2 medium Yukon gold potatoes, peeled and diced (about 3/4 pound)
4 cups broccoli florets
1/2 cup unsweetened soy milk
1/4 cup nutritional yeast
1/4 teaspoon freshly grated nutmeg

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
  • Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.

LOW-CARB CREAM OF BROCCOLI SOUP



Low-Carb Cream of Broccoli Soup image

While this recipe is high in fat it works great for people on the Atkins diet. Even after eating two bowls per day I was still in ketosis. Heavy cream has no carbs which is why this works so well for folks on low-carb diets. Also fat is more filling, leading you to eat less and feel more full. Leftovers can be stored in the refrigerator. It's even better the second day. However, I've found if it sits longer than that the broccoli can become too strong.

Provided by XENA0056

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 4h31m

Yield 16

Number Of Ingredients 8

2 (14 ounce) cans chicken broth
1 (8 ounce) package cream cheese
1 cup shredded Cheddar cheese
¼ cup butter
1 tablespoon minced onion flakes
1 pint heavy whipping cream
1 (10 ounce) can chicken chunks, or more to taste
3 heads broccoli, broken into florets

Steps:

  • Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
  • Pour chicken broth mixture into a slow cooker; add broccoli.
  • Cook on Low until flavors combine, about 4 hours.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 5.5 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 13.6 g, Sodium 458.2 mg, Sugar 1.4 g

CREAM OF BROCCOLI SOUP BUT LOWER FAT!



Cream of Broccoli Soup but Lower Fat! image

I love Cream of Broccoli soup but the fat and calories do not like me. This is a lower fat but great tasting recipe to use. Keep in mind that if you use homemade chicken broth, remove the fat first ( let broth cool then skim off the fatty topping)

Provided by Chef1MOM-Connie

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) can low-fat chicken broth
1 1/4 cups water
2 1/4 cups broccoli, chopped include the stems
1/2-1 cup onion, diced
1/2 cup evaporated skim milk
1 teaspoon pepper
1/2 cup parmesan cheese or 1/2 cup pecorino cheese, shredded
1/2 cup carrot, cut up (optional)

Steps:

  • Combine broth, water, broccoli and onion (carrots if using) and bring to a boil in a large saucepan.
  • Reduce heat to simmer for 15 minute.
  • (if you choose you can puree 1/2 or all of soup mixture at this point in a blender) I do 1/2 as I like the chunks of broccoli in my sup.
  • Slowly add evaporated milk to soup mixture or med.-low heat stirring as you add. Add pepper and cheese.
  • Let cool a few minutes then serve.
  • add additional pepper to taste.
  • this is good as a left over as well.

CREAM OF BROCCOLI SOUP - LOW FAT



Cream of Broccoli Soup - Low Fat image

In my post Christmas quest to lose 20 lbs, I came up with this recipe! Besides being quite tasty, its economical - enjoy the tender broccoli florets as a side one day & use the tougher stalks to make this soup.

Provided by CountryLady

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 bunch broccoli stem
5 cups vegetable stock or 5 cups chicken stock
1 cup water
1/3 cup rolled oats
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon curry powder or 1/4 teaspoon nutmeg

Steps:

  • Heat oil in a large pot over medium heat; saute onion& garlic until softened, about 5 minutes.
  • Peel the broccoli stalks& cut into 1/2 inch rounds; saute, stirring occasionally for an additional 5 minutes.
  • Stir in broth, water, oats& seasonings; bring to a boil, reduce heat& simmer for about 15 minutes or until broccoli is tender.
  • Being careful with this hot liquid, puree in batches in a blender; return to the pot& test for seasonings.

LOW-FAT BROCCOLI SOUP



Low-Fat Broccoli Soup image

"This delicious soup is a great way to eat a nutritious vegetable," notes Kay Fairley of Charleston, Illinois. "It has a wonderful fresh flavor."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 5

2 cups chopped fresh or frozen broccoli
1/2 cup chopped onion
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons cornstarch
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a large saucepan, combine the broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. , In a small bowl, combine cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 112 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 157mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

Tips:

  • To make the soup even more flavorful, roast the broccoli before adding it to the soup. This will caramelize the florets and add a smoky flavor.
  • If you don't have any low-fat milk on hand, you can use regular milk and just watch out for portion size to maintain a balanced diet.
  • Add a pinch of nutmeg or cayenne pepper to the soup for a little extra flavor.
  • Serve the soup with a dollop of Greek yogurt or sour cream for a creamy, tangy flavor.

Conclusion:

Cream of broccoli soup is a delicious and easy to make soup that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins and minerals. By following the tips above, you can make a delicious and healthy cream of broccoli soup that the whole family will enjoy.

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