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A comforting bowl of creamy, cheesy vegetable soup made lighter without heavy cream. Packed with broccoli and carrots in a savory broth, it's thickened just right and finished with sharp cheddar for a satisfying, guilt-free meal.
Sauté the aromatics
Simmer the vegetables
Thicken the soup
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A comforting bowl of creamy, cheesy vegetable soup made lighter without heavy cream. Packed with broccoli and carrots in a savory broth, it's thickened just right and finished with sharp cheddar for a satisfying, guilt-free meal.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 128.76 calories per serving with 5.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Add the cheese and finish
This recipe is naturally gluten-free as it uses cornstarch for thickening. Always double-check that your vegetable broth is certified gluten-free.
Stir in 1/2 cup of pureed white beans or silken tofu along with the broth to boost the protein content without significantly changing the flavor.
Use a bag of frozen mixed vegetables (like a broccoli and carrot blend) to cut down on chopping and prep time.
Add a pinch of cayenne pepper or a dash of hot sauce along with the other seasonings for a spicy kick.
Broccoli and carrots are excellent sources of Vitamin C, Vitamin A, and Vitamin K, which support immune function, vision, and bone health.
The vegetables in this soup provide dietary fiber, which is important for digestive health and can help you feel full and satisfied.
By using low-fat dairy and a small amount of olive oil, this soup is much lower in saturated fat compared to traditional cream-based cheese soups.
This version is designed to be a healthier choice. It's low in fat because it uses low-fat milk and cheese and avoids heavy cream. It's also packed with vitamins and fiber from the broccoli and carrots.
One serving of this Low-Fat Cheesy Vegetable Soup contains approximately 260 calories, making it a light yet satisfying meal.
Yes, you can store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling.
Freezing dairy-based soups can sometimes result in a grainy texture upon reheating. If you plan to freeze it, it's best to make the soup base without the milk and cheese, freeze that, and then add the dairy and cheese when you reheat.
