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A comforting bowl of cheesy vegetable soup made lighter without heavy cream. Packed with broccoli and carrots in a savory broth, it gets its creamy texture from a simple cornstarch slurry and a touch of low-fat cheddar.
For 4 servings
Sauté the aromatics
Simmer the soup
Thicken and add cheese
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A comforting bowl of cheesy vegetable soup made lighter without heavy cream. Packed with broccoli and carrots in a savory broth, it gets its creamy texture from a simple cornstarch slurry and a touch of low-fat cheddar.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 118.6 calories per serving with 4.35g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Season and serve
This recipe is naturally gluten-free as it uses cornstarch for thickening. Ensure your vegetable broth is certified gluten-free.
Stir in 1/2 cup of cooked quinoa or a can of rinsed white beans during the last 5 minutes of simmering for a protein boost.
For a smoother texture that kids might prefer, fully blend the soup with an immersion blender before stirring in the cheese.
Use a bag of frozen mixed vegetables (carrots, broccoli, cauliflower) to cut down on chopping time.
Broccoli and carrots provide an excellent source of Vitamin C, Vitamin A, and Vitamin K, which support immune function and bone health.
The variety of vegetables contributes dietary fiber, which is essential for digestive health and helps you feel full and satisfied.
By using low-fat milk and cheese and avoiding heavy cream, this soup is significantly lower in saturated fat compared to traditional cream-based soups.
Yes, this version is quite healthy. It's packed with vitamins and fiber from vegetables, uses low-fat dairy to reduce saturated fat, and avoids heavy cream, making it a nutritious and comforting meal.
One serving of this Low-Fat Cheesy Vegetable Soup contains approximately 220-260 calories, making it a great option for a light lunch or dinner.
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, being careful not to boil it.
Freezing dairy-based soups can sometimes cause the texture to become grainy 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 when you reheat.
