Cheddar Cheese and Broccoli Soup

Cheddar Cheese and Broccoli Soup

SECRET INGREDIENT: evaporated milk

If you love cheese but are watching calories, don’t despair. Here’s a comforting soup recipe with all the creamy richness of real cheddar cheese and plenty of health-boosting broccoli. Evaporated milk adds body to the soup without adding extra fat.

Quick look

  • prep 15 min    cook 20 min
  • serves 6


  • 1 pound broccoli
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 tablespoons all-purpose flour
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1 can (12 ounces) evaporated fat-free milk
  • 1 1/2 cups shredded reduced-fat cheddar cheese (12 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • Salt

    How to make it   35 minutes

  • 1

    Trim and peel the broccoli stems. Cut off 12 small florets. Coarsely chop enough remaining broccoli to equal 2 cups. Blanch the chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.

  • 2

    Heat the oil in a medium saucepan over medium heat. Sauté the onion and celery until soft, about 5 minutes.

  • 3

    Whisk in the flour and cook 1 minute. Add the broth and evaporated milk. Cook, stirring constantly, until the mixture simmers and thickens, about 5 minutes.

  • 4

    Add the chopped broccoli, cheese, pepper, nutmeg, and salt, to taste. Stir until the cheese melts and the soup is heated through, about 3 minutes. Serve 1 cup per person, topped with the broccoli florets.

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