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Skinny Broccoli Cheese Soup

Phase 3        Beginner

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Skinny Broccoli Cheese Soup


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  • 3 cups unsalted vegetable stock
  • 4 cups broccoli florets, coarsely chopped
  • 1 cup diced yellow onion
  • 1 chopped carrot
  • 1/2 tsp salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1/4 + 1/8 cup fat free half-and-half
  • 4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
  • 1/4 cup fresh flat-leaf parsley leaves (optional, garnish)"

Nutritional Info

  • Serving Size: 4
  • Calories: 183
  • Carbs: 16 g
  • Fat: 6 g
  • Protein: 11 g
  • Sodium: 684 mg
  • Sugar: 7 g


1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender.

2. Turn off the heat. Using an immersion (hand) blender, blend the soup until it's creamy. [Alternatively if you don't have a hand blender you can use a regular blender: Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan.]

3. Stir in 1/4 cup + 1/8 cup half-and-half and 2 ounces cheese. You don't need to turn the stove back on again, the residual heat from the soup should melt the cheese.

4. Top evenly with remaining 1 tbsp cheese per bowl and parsley.

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