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Broccoli Soup with Cheddar Cheese

There's nothing better than a piping hot bowl of soup on a cold day to warm you up. A winter favorite is broccoli and cheese soup. Rich and creamy, tangy cheese, whipping cream and bits of broccoli traditionally make this soup a standout. But like many comfort foods, cream-based soups are high in fat and calories. We've taken a standard broccoli and cheese soup recipe and given it a facelift. With a few simple changes by FoodFit Executive Chef Bonnie Moore, we were able to cut more than 300 calories, and reduce the fat by a remarkable 32 grams! The cholesterol was slashed to only 7 milligrams from the original 106. We've cut the fat and calories, but certainly not the taste.

Bonnie was able to make these changes by:

  • Replacing the butter with olive oil, and using less
  • Reducing the amount of cheese
  • Eliminating the whipping cream
  • Adding celery and potatoes to increase the flavor and substance
  • Using low sodium chicken broth instead of regular

Main Ingredients
6 tablespoons butter
2 pounds fresh broccoli
6 cups chicken stock
1 cup whipping cream
2 cups grated cheddar cheese

Main Ingredients
tablespoon olive oil
cup celery
1 small russet potato
1 quart low-sodium chicken stock
5 cups (about 2.5 pounds) fresh broccoli
6 tablespoons (about cup plus 2 tablespoons) grated cheddar cheese

   

Calories: 442
Fat: 35 g
Saturated Fat: 21 g
Cholesterol: 106 mg
Sodium: 306 mg
% calories from fat: 66%

Calories: 104
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 7 mg
Sodium: 249 mg
% calories from fat: 28%

Click here to get the new recipe

 

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